This Slow Cooker Vegan Eggnog Oatmeal is perfect for a holiday breakfast!
I have become a big fan of using the slow cooker to make a big batch of oatmeal. Cooking a batch of oatmeal is so easy to prep and make ahead of time. I really wanted to make a festive oatmeal for the holidays. Typically I use almond milk in my slow cooker oatmeal recipes, but for a fun, festive spin this recipe uses vegan eggnog!
You can use your favorite vegan eggnog for this oatmeal. I used Califia Farms Holiday Nog, which I really like because it isn’t too sweet. I like to add some Michigan dried cherries to the oatmeal. I think they add a really nice sweet element to the oatmeal. Plus, I just love dried cherries!
I recommend spraying the slow cooker with a non-stick spray before adding the oatmeal ingredients. This helps prevent the oatmeal from getting all crusty along the side. If the oatmeal does start to develop a little bit of crust around the sides, I like to take a spoon a scrape it back into the oatmeal.
This Slow Cooker Vegan Eggnog Oatmeal is perfect for serving during the holidays. You can prep the oatmeal the night before and wake up to a delicious bowl of hot oatmeal! If you are making the oatmeal ahead of time, reheat the oatmeal on the stove with a splash of water, more eggnog or almond milk. It reheats beautifully.
I like to serve this oatmeal with a drizzle of pure maple syrup and some chopped walnuts.
- 1 1/2 Cups Steel Cut Oats, GF Oats to make gluten-free
- 1/2 Cup Dried Cherries
- 3 Cups Vegan Eggnog
- 3 Cups Water
- 1 Tsp Cinnamon
- 1 Tsp Vanilla Extract
- 1/2 Tsp Sea Salt
For Servings, optional
- Maple Syrup
- Chopped Walnuts
- Add all of the ingredients to your slow cooker; and stir.
- Cook on low for 6 to 7 hours. I like to check after 6. If your slow cooker runs hot, it might not take as long to cook.
- Serve with desired toppings