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Slow Cooker Cranberry Almond Steel-Cut Oatmeal

March 30, 2017

Slow Cooker Cranberry Almond Steel-Cut Oatmeal

Steel-Cut Oatmeal makes a great Holiday breakfast. With calcium heavy almond milk and a nutrient-packed super fruit, this combination yields nutritious (and delicious) results! Plus it tastes great and looks so pretty. :)

***Please do not use this recipe with our stock pot cookers, any recipe that uses steel-cut oats should only be used with our multi-cooker or 2-in-1 units. Again, it is not advised to use stock pots for cooking oatmeal. If you still plan on cooking oats in our stock pot (not recommended), much more liquid is needed: about 8 cups for every 1 cup of oats. Quick-cooking or rolled oats should not be used with any of our cookers, period.


  • 3/4 cup dried cranberries
  • 1 apple, peeled and grated (approx. 1 cup grated); or 1/2 cup unsweetened applesauce
  • 2 cups unsweetened vanilla almond milk
  • 1 1/2 cups water
  • 1 cup uncooked steel-cut oats
  • 2 tablespoons brown sugar
  • 1/2 teaspoon almond extract
  • 1 tablespoon ground flax seed


  1. Add all ingredients (except optional toppings) to your VitaClay slow cooker.
  2. Stir, cover, and cook on "low" or "soup" setting for 1 hour.
  3. Spoon oatmeal into bowls; add optional toppings, if desired.
  4. Store leftovers in refrigerator. Freezes well.

Optional garnishes: toasted sliced almonds, maple syrup or additional almond milk.

Yields 4-6 servings.

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