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Celebrate the fresh flavors of summer with this easy and delicious breakfast recipe for Slow Cooker Blueberry Peach Oatmeal!
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Texas is known for many, many things, but most people that are not from around these parts, may not know the bounty of farm fresh produce this fine state produces.
From robust Texas pecans, to Texas ruby red grapefruit, to plump and juicy Fredericksburg peaches, to watermelon the size of this grandiose state; and so. much. more.
In fact, often during the long summer months, you can find many pop up farm stands along the wide-open Texas highways, where hard-working small-town farmers set up shop selling their fine produce.
If you happen to spot one of these little farm stands dotting the side of the road as you road trip across Texas, feel free to stop and pick up some fresh local blueberries and peaches to make this Slow Cooker Blueberry Peach Oatmeal.
This slow cooker oatmeal recipe is not only easy, but PACKED with flavor from not only fresh summer produce, but golden raisins, coconut flakes, almonds, brown sugar, cinnamon and vanilla. I love that this peach oatmeal is a little bit fancy as it is a delightful twist to my basic Slow Cooker Steel Cut Oats recipe.
What are steel-cut oats?
Steel-cut oats, sometimes called Scottish oats, Irish oatmeal or coarse oatmeal, are the inner kernel of whole oat groats. These groats have then been cut into tiny pin sized pieces (as shown above) using steel blades.
Because steel-cut oats are less processed than other types of oats, they take longer to cook, usually 30-40 minutes, and yield a chewier, coarser oatmeal with a firmer bite. Because of their longer cook time, steel-cut oats are ideal for making in the slow cooker (like today’s recipe).
Note: You can now often find “quick cook” steel-cut oats which cut the cooking time in half.
Other types of oats:
Rolled oats: Rolled oats, sometimes called old-fashioned oats, are probably the most common type of oats. They are made by steaming the whole grain oats to make them soft and then they are pressed or rolled out to flatten them into “flakes”.
Rolled oats require much less cooking time than steel-cut oats, typically only about 5 minutes, and they maintain their shape and texture when cooking. Rolled oats are also often used in baking and savory cooking.
Instant oats: Instant oats, sometimes called quick cooking oats, are the most processed variety of oat. Instant oats are precooked, dried, pressed and then rolled out. Instant oats cook the fastest, typically only needing 1-2 minutes to cook, and tend to yield a much softer texture when cooked.
Like rolled oats, instant oats are often used in baking and cooking.
Slow Cooker Blueberry Peach Oatmeal:
How to make Slow Cooker Blueberry Peach Oatmeal on the stove top:
In a large saucepan, stir together the peaches, steel-cut oats, water, ground flaxseeds, brown sugar, vanilla, cinnamon and salt.
Bring mixture to a boil over high heat and stir.
Reduce heat to medium low, cover and cook, stirring occasionally, for 30-40 minutes or until oats are tender and most of the cooking liquid has been absorbed.
Meanwhile, combine the sliced almonds and coconut flakes in dry nonstick skillet over medium-low heat; stirring frequently until the coconut and almonds are toasted and golden brown in color; about 3 to 4 minutes. Remove from heat and let cool. Store, covered in an airtight container until ready to serve.
To serve, stir the raisins and milk into the cooked oat mixture. Spoon the oatmeal into bowls and serve topped with the toasted almonds and coconut mixture, fresh blueberries and a drizzle of honey.
How to store leftover slow cooker oatmeal:
This Slow Cooker Blueberry Peach Oatmeal serves four people. With that said, you could easily double the recipe below to feed more people or to have leftovers to eat for breakfast throughout the week. Since this oatmeal recipe is a fantastic make ahead breakfast option, simply follow the instructions below on how to store and reheat your leftover oatmeal.
Storing leftover cooked oatmeal: Allow leftover oatmeal to cool completely in the slow cooker and then transfer to a food storage container. Store leftover oatmeal in the refrigerator for up to four days.
How to reheat leftover oatmeal:
Microwave Method: Place desired amount of oatmeal in a microwave safe bowl. Pour approximately ¼-1/3 cup milk over oatmeal and cook in the microwave on high heat for 1-2 minutes. Carefully remove the bowl and stir to combine. Cook for an additional 1-2 minutes, if needed, until heated through. Add additional milk if needed to reach desired consistency.
Stove-top Method: In a small saucepan over medium-high heat, combine desired amount of oatmeal with approximately ¼-1/3 cup milk and cook, stirring occasionally, until oatmeal is heated through, about 2-3 minutes. Add additional milk if needed to reach desired consistency.
Other oatmeal recipes you might enjoy:
- 2 cups peeled and diced fresh or frozen peaches
- 1 cup steel-cut oats
- 4 cups water
- 2 tablespoons ground flaxseed
- 1/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1/2 cup sliced almonds
- 1/2 cup coconut flakes
- 1 cup golden raisins
- 2/3 cups milk (whole, 1%, almond)
- 1/2 cup fresh blueberries
- Honey, optional for drizzling
- Place the peaches, steel-cut oats, water, ground flaxseeds, brown sugar, vanilla, cinnamon and salt in the bowl of a slow cooker. Stir to combine.
- Cover and cook on low for 6 to 8 hours or on high for 3-4 hours.
- Meanwhile, combine the sliced almonds and coconut flakes in dry nonstick skillet over medium-low heat; stirring frequently, cook until the coconut and almonds are toasted and golden brown in color; about 3 to 4 minutes. Remove from heat and let cool. Store toasted coconut flakes and almonds in an airtight container until ready to serve.
- To serve, stir the raisins and milk into the cooked oatmeal mixture. Spoon the oatmeal into bowls and serve topped with the toasted almonds and coconut, fresh blueberries and a drizzle of honey.
Please see the "Helpful Tips and Information" section above for additional recipe notes.
1/8 teaspoon almond extract can be added with the vanilla extract for added flavor.
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