Nutritional Wisdom with Carly Pollack

Slow Cooker Overnight Oats

Slow Cooker Overnight Oats Oatmeal with Raspberries, Almonds and Chia Seeds

grassfed butter, to coat the crockpot
4 1/4 cups filtered water
1 cups steel-cut oats
3/4 cup unsweetened almond, cashew or coconut milk
1/2 tsp sea salt
1 tsp vanilla extract
fresh berries, for garnish
slivered almonds, for garnish
cacao nibs, for garnish
chia seeds, for garnish

Coat the insert of the slow cooker with a thin layer of butter. Add the water, oats, almond milk, and salt and stir to combine. Cover and cook on low until the oats are cooked through and creamy, about 7 to 8 hours. Stir in the vanilla and any additional garnish and serve immediately.

4 Servings