Slow Cooker Amish Blueberry Oatmeal Directions:
Set a 3- to 4-quart slow cooker on a heat-safe surface. Lightly coat the inside with cooking spray if you prefer easier cleanup.
Pour the dry rolled oats evenly into the bottom of the slow cooker, spreading them into a fairly level layer.
Sprinkle the brown sugar, ground cinnamon, and a pinch of salt over the dry oats.
Add the frozen blueberries straight from the bag over the oats and sugar mixture, keeping them in an even layer.
Gently pour the water around and over the blueberries and oats, trying not to disturb the layers too much.
Cover and cook on LOW for 6–8 hours, or overnight, until the oats are tender and the blueberries have burst into the oatmeal.
Stir well before serving to combine the oats, blueberries, cinnamon, and softened fruit juices into a creamy texture.
If the oatmeal seems too thick, stir in a little hot water or unsweetened almond milk until it reaches your preferred consistency.
Taste and adjust with extra cinnamon if desired. For serving, add a splash of unsweetened almond milk or a few extra blueberries on top if desired.
WW Points Calculation
Old-fashioned rolled oats, 2 cups: 0.00 points
Frozen blueberries, unsweetened, 2 cups: 0.00 points
Water, 4 cups: 0.00 points
Brown sugar, packed, 1 tablespoon: 3.00 points
Ground cinnamon, 1/2 teaspoon: 0.00 points
Salt, pinch: 0.00 points
Points Information
Total Points: 3.00 points
Servings: 6 servings / about 1 cup per serving
Points per serving: 0.50 points
Nutrition Information
Approximate per serving:
Calories: 165
Protein: 5 g
Carbohydrates: 33 g
Fat: 3 g
Fiber: 5 g
Sugar: 7 g
Sodium: 35 mg
I'm waiting for your comments! Enjoy!
