Slow Cooked Raspberry Mango Oatmeal - (cool) progeny

Mornings never smelled so good.

For real.

With fall’s busy season kicking into high gear, cooking breakfast is the last thing I have time to worry about. Which is why I absolutely love finding crowd -pleasing, healthy slow cooker options. Mangoes and raspberries are huge hits on my house, so I knew experimenting with them and oatmeal would probably be a sure bet in our house.


… and waking up to a house that smells like berry oatmeal is well, just plain heavenly.

Simple set-up. Just toss the ingredients into your slow cooker before you go to bed and wake up to deliciousness. Do take the extra 10 minutes and make the raspberry sauce. Like the baked blueberry coconut steel cut oatmeal that inspired this recipe, the sauce is what makes it swoon-worthy.

Slow Cooked Raspberry Mango Oatmeal - (cool) progeny

Slow-Cooked Raspberry Mango Oatmeal

aka: the best oatmeal you will ever eat.
8 Servings | Prep Time: 5 – 10 Minutes | Cooking Time: 7-9 Hours

Oatmeal Ingredients
1.5 cups Steel Cut Oats (I used Whole Foods Brand, Organic)
1/2 tsp. Ground Ginger
1/4 tsp. Nutmeg
1/2 tsp. Cinnamon
1/2 tsp. Sea Salt
2 cups unsweetened Almond Milk
4 cups unsweetened Coconut Milk
2 cups Frozen Mango
1 cup fresh Raspberries
1/4 cup unsweetened Coconut Flakes
1/4 cup – 1/2 cup Light Brown Sugar

Sauce Ingredients
2 cups Frozen Raspberries
Sugar or Sweetener to Taste

Chopped Walnuts

Slow Cooked Raspberry Mango Oatmeal - (cool) progeny

Put all oatmeal ingredients into the crock pot. Stir. Turn on low. Go to bed. {Seriously}

Before serving in the morning, heat 2 cups of frozen raspberries, a bit of water and sugar to taste over high heat. Bring to boil. Reduce to low and simmer until saucy.

Top oatmeal with raspberry sauce and chopped walnuts.

Like a mini-vacay before your crazy day starts. Dairy-free, too!

Note: You can also refrigerate oatmeal and reheat to enjoy all week long!