Slow Cooker Spiced Peach Oatmeal Food

OVERNIGHT PEACH OATMEAL

Steps:

• In a well-greased 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low until oats are tender, 7-8 hours. Stir in peaches just before serving., Pressure cooker option: Decrease water to 3 cups. Add to a 6-qt. electric pressure cooker coated with cooking spray. Stir in oats, soy milk, brown sugar, salt and vanilla. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally. Stir in peaches just before serving. Oatmeal will thicken upon standing. If desired, top with optional toppings.

SLOW COOKER PEACH OATMEAL

Steps:

• In a medium-sized mixing bowl, lightly mix all the ingredients together.
• Spray the slow cooker with cooking spray. Pour oatmeal mixture into slow cooker and place lid on top. Set for low 4 hours. (See note below!)
• The oats will be soft when finished.
• To serve, pour milk over the top. Enjoy!

SLOW COOKER SPICED PEACH OATMEAL

Steps:

• In a glass bowl, mix peaches, sugar, pumpkin pie spice, nutmeg, and oats.
• Add milk, water, and vanilla. Stir gently to mix.
• Place bowl inside slow cooker.
• Pour enough water outside the bowl (inside the slow cooker) to come halfway up the side of the bowl. You are creating a "double boiler" effect inside the slow cooker.
• Cover and cook on low for 8 hours.
• Serve immediately.

SLOW-COOKER IRISH OATS

Steps:

• Place the frozen peaches, oats, brown sugar, vanilla, salt and 8 cups water in the bowl of a slow cooker. Stir, set to low and cook for 6 to 8 hours or up to overnight.
• Meanwhile, toast the sliced almonds and flaked coconut separately in dry nonstick skillets over medium heat, shaking the pans frequently to ensure an even toast, until golden and fragrant, 3 to 4 minutes. Let cool. Store, covered, until serving.
• To serve, stir the raisins, milk and cream into the oat mixture. Spoon into bowls and garnish with the almonds, coconut, blueberries and a drizzle of honey.

SLOW COOKER PEACH CRISP

Steps:

• Lightly spray the inside of a slow cooker with cooking spray.
• Mix flour, oats, butter, brown sugar, white sugar, and cinnamon together in a large bowl.
• Layer peaches in the bottom of the prepared slow cooker. Sprinkle the flour mixture over the peaches.
• Cover and cook on Low until peaches are bubbly, 4 to 6 hours.

SLOW-COOKER OATMEAL

Steps:

• In a 1-1/2-qt. slow cooker coated with cooking spray, combine all ingredients. Cover and cook on low for 3-4 hours or until liquid is absorbed and oatmeal is tender. If desired, serve with additional milk, walnuts and cinnamon.

CROCK-POT SPICED PEACHES & CREAM STEEL CUT OATMEAL RECIPE

Steps:

• Add the steel cut oats to a 4 to 6 quart slow cooker insert that has been sprayed with non-stick cooking spray.
• If you would like smaller pieces of peaches, strain the juice into the slow cooker and cut the peaches into bite sizes. Otherwise, just dump the peaches with their juice straight into the slow cooker.
• Add the brown sugar, cinnamon and salt and lightly stir it into the mixture.
• Slowly stir in the milk.
• Cover and cook on LOW for 5 to 6 hours or overnight.

SLOW COOKER PEACHES AND CREAM STEEL-CUT OATMEAL

Steps:

• Place water, oats, milk, butter, brown sugar, vanilla extract, cinnamon, and salt into an oven-safe bowl. Place the bowl into the bottom of a slow cooker. Fill the slow cooker with water up to the water level in the oatmeal bowl. Cover the slow cooker.
• Cook on Low until oats are tender, 6 to 8 hours.
• Stir in peaches with their juices. Cover and continue to cook on Low until warmed, about 30 minutes. Serve.

OLD-FASHIONED PEACH BUTTER

Steps:

• In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves. Transfer to a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until peaches are very soft, stirring occasionally., Stir in tapioca. Cook, uncovered, on high for 1 hour or until thickened. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and refrigerate up to 3 weeks or freeze up to 1 year. To use frozen peach butter: Thaw in the refrigerator for 1-2 days; use within 3 weeks.

PEACHY OATMEAL

Steps:

• Stir peaches, water, milk, oats, brown sugar, cinnamon, and salt together in a microwave-safe bowl.
• Cook in microwave on High, stirring every 60 seconds, until the oats are softened, about 3 minutes. Stir one final time before serving.

SPICED PEACH OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, mix together oats, buttermilk, brown sugar, applesauce, molasses and eggs. In a separate bowl, stir together flour, baking soda and baking powder. Stir flour mixture into eggs mixture, just until moistened. Fold in peaches. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 15 minutes. While muffins are baking, combine 2 tablespoons sugar and 1/2 teaspoon cinnamon. After 15 minutes of baking, remove muffins from oven and sprinkle with cinnamon sugar. Return to oven and continue baking for 3 minutes, until a toothpick inserted into center of a muffin comes out clean.

SLOW COOKER OATMEAL

Steps:

• Just before going to bed, combine the oats and water in a slow cooker. Set on Low, cover, and let cook overnight. In the morning, stir in the salt and half-and-half. Scoop into bowls, and sprinkle brown sugar over the top.