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Slow-Cooker Irish Oats

Ree Drummond's Slow Cooker Irish Oats, as seen on The Pioneer Woman, Season 19.
Ree Drummonds Slow Cooker Irish Oats, as seen on The Pioneer Woman, Season 19.
Prep Time
8h
Cook Time
10 min
Yields
8 - 10 servings

A tasty and hearty breakfast of Irish oats, slow-cooked with an assortment of fruit is a great way to start your day!

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ingredients

4
cups frozen peach slices
2
cups steel-cut oats
cup packed brown sugar
1
tbsp vanilla extract
1
tsp kosher salt
1
cup sliced almonds
1
cup flaked coconut
2
cups golden raisins
1
cup whole milk
¼
cup heavy cream
1
cup fresh blueberries
Honey, for drizzling
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directions

Step 1

Place the frozen peaches, oats, brown sugar, vanilla, salt and 8 cups water in the bowl of a slow cooker. Stir, set to low and cook for 6 to 8 hours or up to overnight.

Step 2

Meanwhile, toast the sliced almonds and flaked coconut separately in dry nonstick skillets over medium heat, shaking the pans frequently to ensure an even toast, until golden and fragrant, 3 to 4 minutes. Let cool. Store, covered, until serving.

Step 3

To serve, stir the raisins, milk and cream into the oat mixture. Spoon into bowls and garnish with the almonds, coconut, blueberries and a drizzle of honey.

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My rating for Slow-Cooker Irish Oats
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