1-½cupsfat-free or low fat milkor substitute non-diary alternative like almond milk
¼cuppeanut buttersmooth of crunchy
2tablespoonsbrown sugaror substitute maple syrup or other desired sweetener
1-½tablespoonsbuttercut into 5-6 pieces (optional)
1tablespoonground flax seed
Optional garnishes: chopped nutsraisins, chocolate chips, jelly, sliced apples, maple syrup, additional milk or butter
Coat inside of slow cooker with cooking spray. Add all ingredients (except optional toppings) to a slow cooker. Stir, cover, and cook on low (or warm) for approx. 7 hours (slow cooker times can vary).
Spoon peanut butter oatmeal into bowls; add optional toppings, if desired. Store leftovers in the refrigerator. Freezes well.
To reheat single servings: Put 1-cup cooked oatmeal in a microwave-proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.
To make this recipe plain oatmeal, just omit the peanut butter.
It's important to use steel-cut oats when making your oatmeal in the crockpot overnight. Old Fashioned or quick-cooking oats will turn to mush with the extended cooking time.
You can use all water if you want to make this recipe dairy-free.
To reheat single servings, put 1-cup cooked oatmeal in a microwave-safe bowl. Add 1/3 cup milk. Then, microwave on high for 1-minute; stir. Continue heating for another minute, or until the desired temperature.
Nutritional information is approximate and was calculated using a recipe nutrition label generator. It does not take account of toppings. ★ Did you make this recipe? Don't forget to give it a star rating below!