Breakfast recipe idea – (crockpot) slow cooker carrot cake oats.
What do you guys eat for breakfast? Pancakes, waffles, smoothies? Or if you are anything like me do you find yourself currently craving warming comfort foods like slow cooker carrot cake oats?
I find myself making slow cooker oats more and more especially on weekends. They are so easy, inexpensive and warming. Plus, this helps me indulge in my orange vegetable love AND I get some veggies into the kiddoes without much fuss. Extra points as the recipe name has the word cake in it. And topped with lots of toasted pumpkin seeds and walnuts, well it becomes just about the best breakfast ever.
You can quite easily multiply this recipe up to feed a crowd and although I added in my standard carrot cake spices, aka cinnamon and mixed spiced, you can add other spices that you like.
I tend to throw everything into my slow cooker and slow cook them on high for 2hrs. Which gives us time to do all our morning play, reading, shopping etc before we get the ‘your breakfast is done, sit down and eat’ beep from the slow cooker. But if you prefer you can cook them for 8 hours on low overnight and have breakfast ready for when you wake up.
To show you how simple it is I made a video which, tadadada, I have included here. I would love it if you had a quick look and tell me what you think.
Well here is how to make slow cooker carrot cake oats with 5 mins of effort. So totally worth it.
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Slow Cooker Carrot Cake Oats
- 130 g (1.5 cup) gluten-free rolled oats
- 2 medium carrots grated and liquid squeezed out
- 2 tbsp maple syrup or to taste
- 1 tsp olive oil
- 1/2 tsp ground cinnamon
- 1/2 tsp mixed spice
- 625 ml (2.5 cup) almond milk
- 250 ml (1 cup) water
- Add all the ingredients into the bowl of the Multicooker Redmond and mix.
- Close the lid, switch it on, select the slow cooker programme and set the time for 2 hrs.
- Cook until the programme finishes and serve topped with toasted nuts, seeds and fruit.