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    Almond Joy Oatmeal

    Almond Joy Oatmeal

    Photo by Kathy H.

    You just can’t go wrong with coconut, almond, chocolate oatmeal.

    • Prep Time


    • Cook Time


    • Servings



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    • This recipe uses a smaller slow cooker that’s 1½ to 2 quarts (You can double or triple it and use a larger slow cooker.)

    • ½

      cup steel-cut oats

    • 2

      cups unsweetened So Delicious Coconut Milk (or other non-dairy milk)

    • 1

      tablespoon unsweetened cocoa

    • 2

      tablespoons finely shredded unsweetened coconut

    • 1

      teaspoon vanilla extract

    • ¼

      teaspoon almond extract

    • sweetener to taste (I use about 2 tablespoon agave nectar)

    • Toppings for serving: slivered almonds and extra coconut


    The night before: Spray your crock with some oil to help with clean up later. Add everything except agave and almonds. Cook on low over night (7 to 9 hours). In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. Stir in sweetener and top each serving with slivered almonds.


    More recipes by Kathy H.

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