Budget Meal: Cinnamon Roll Slow Cooker Oats

I recently came across a really great oatmeal recipe that was too good not to share. I’ve been eating it all this week and I can tell you, I will be making it again when I can.

Oatmeal is probably my favorite fall and winter breakfast simply because it fills me up and tastes good. Nothing beats a cold run followed by a warm breakfast.

I found this recipe on Pinterest and immediately it drew my attention because it combines oatmeal and cinnamon rolls. It’s not simply oatmeal with some cinnamon in it, it has other ingredients that up the calorie and nutrient profile.

I was also attracted to it because I could make it in my slow cooker and it only took 2 hours. The problem I have with slow cooker meals sometimes is that I am not home to turn them off. Then they over-cook the food or in the case of oatmeal, I would need to get up at like 3AM to shut it off.

No thanks, not even for oatmeal.

I thought I would do the cost and calorie breakdown per serving for this recipe. I must confess that, as with most of my breakfasts, I added peanut butter on top when I ate it, so add 300 calories if you do that.

[picture from Moms With Crockpots]

2 Cups Oats (Aldi’s Rolled Oats: $1.13)
2 eggs, beaten (free from my family farm)
3 Cups Milk (Aldi’s Vanilla Silk Soy Milk: $1.19)
1/2 cup sugar (Aldi’s Brown Sugar: $0.14)
2 tbsp Baking Mix (Gluten free or regular) or All purpose flour (Aldi’s All-Purpose: $0.01)
1 tsp cinnamon (spice rack)**
1 tsp vanilla (spice rack)**

Total Cost: $2.47

Total Calorie (3-4 Servings): 1,489

**I consider these “freebies” because I do not buy spices often and buy them in bulk to have them on hand.

Have you ever made oatmeal in a crock-pot?

16 thoughts on “Budget Meal: Cinnamon Roll Slow Cooker Oats”

  1. I’ve never made a crockpot oatmeal that was SOOO packed with so many delicious things. I love that it does have other ingredients that amp up the taste and the nutrition profile. It sounds so deliciously satisfying.

    1. I think you and your family would like this. I shared the recipe with my mom and she commented on how this would have been something to make us when we were kids.

    1. I totally agree Sarah (I usually buy quick cook oats but these were rolled and needed to use them up). I actually like the texture of quick cook more than rolled, so I wanted to find a way to get the consistency I enjoy from quick into the rolled. Mission accomplished.

  2. We don’t have crockpots over here but I figure they’re probably working in the same way my mum used to prepare rice pudding for us as children [low and slow]. Cinnamony and – through the eggs, I guess? – custard-like oatmeal sounds delicious and that really is super affordable.

    1. No slow cookers? Low and slow is the way to go. I love slow cookers because I really just set it and forget it for a few hours. No stirring (usually) and whatever comes out is delicious. The flavor really develops with little to no help.

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