Crockpot Oatmeal

No-Fuss Breakfast for Postpartum and Beyond

During my postpartum period, this Crockpot Oatmeal became a lifesaver. With a single-serving crockpot, I could set it up before bed, let it cook overnight, and wake up to a warm, nourishing meal—perfect for those blurry mornings during the first few months.

To make mornings even easier, I prepped a nut and seed mix in advance, storing it in a jar for quick, nutrient-dense toppings. Loaded with fiber-rich oats, healthy fats, and essential minerals, this simple meal is not only great for postpartum recovery but also an easy, wholesome breakfast for anyone looking to start their day with sustained energy. Plus, it reheats beautifully, making it a great option for snacking or meal prep!

Crockpot Oatmeal 

2 servings 

Ingredients 

½ cup steel cut oats

2 cups water or non-dairy milk 

Pinch of salt 

1 teaspoon maple syrup, optional 

Optional Toppings: 

Seeds: chia seeds, hemps seeds, ground flax seeds

Raw Nuts: walnuts, almonds, pecans

Fresh Fruit, blueberries, apples, strawberries, etc. 

Procedure: 

1- Add steel cut oats, water or non-dairy milk, pinch of salt, and maple syrup if using in a small crockpot. Set on low for 6-7 hours or high for 3-4 hours.

2- Once finished, give it a good stir and portion it into a bowl. Top off with desired toppings and more maple syrup. 

Storing/Reheating:

You can save your oats to snack on throughout the day or store in an airtight container for up to 2 days. It’s best to reheat by adding to a small pot and stirring in non-dairy milk/milk/ or water.  Constantly stir until the oats are smooth and they absorb liquid.