Creamy Red Velvet Crockpot Oatmeal

image of rolled oats steel cut oats beets red food coloring cocoa powder almond milk vanilla extract cinnamon protein powder maple syrup chia seeds chocolate chips cream cheese frosting arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight top down photo realistic mise en place

katya bou

Creamy Red Velvet Crockpot Oatmeal

Indulge in the luxurious flavors of red velvet cake transformed into a warm, creamy oatmeal cooked effortlessly in your crockpot overnight. This secretly healthy breakfast delivers deep cocoa notes, a hint of tang, and a naturally vibrant color for a decadent morning treat.

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Prep Time 5

Cook Time 6

Total Time 6 5

Servings: 6 servings

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Oats

2 cups 2 steel-cut oats (do not substitute with rolled oats)

Liquid

6 cups 6 milk (unsweetened vanilla almond milk for dairy-free, or any dairy/non-dairy milk)
1 cup 1 water

Red Velvet Base

1/4 cup 1/4 unsweetened cocoa powder
2 tsp 2 vanilla extract

Color

1/4 cup 1/4 beet puree (or 2 tsp beet powder mixed with water for natural color)

Sweetener and Spice

1/2 cup 1/2 maple syrup (adjust to taste)
1 tsp 1 cinnamon
1/2 tsp 1/2 salt

Optional Boost

1 scoop 1 vanilla or chocolate protein powder (stir in after cooking)

Tang & Creaminess

2 tbsp 2 cream cheese (or dairy-free cream cheese) or 1/4 cup Greek yogurt, stirred in after cooking

Equipment

Slow Cooker
Mixing bowl

Method

Prep the Night Before

Lightly grease the inside of your 3-quart or larger slow cooker insert to prevent sticking.

Combine the Dry

In a large mixing bowl, whisk together the steel-cut oats, cocoa powder, cinnamon, and salt until well combined to prevent clumping.

Add the Liquids and Color

Pour in the 6 cups of milk, 1 cup of water, maple syrup, vanilla extract, and the beet puree. Stir until evenly mixed and the color is uniformly crimson.

Load the Crockpot

Pour the entire mixture into the prepared slow cooker. Give it one last gentle stir inside the pot.

Set it and Forget it

Cover the crockpot and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The oats may appear liquidy on top but will thicken.

The Morning Finish

Upon waking, lift the lid and stir the oatmeal vigorously. If too thick, add a splash of milk to reach desired consistency.

Serve & Enhance

Stir in the cream cheese or Greek yogurt for tang. Scoop into bowls and top with mini chocolate chips, walnuts, or maple syrup drizzle.

Nutrition

Calories: 350kcalCarbohydrates: 60gProtein: 10gFat: 8g

Notes

For natural color without dye, use beet puree or powder; it adds nutrients without altering the taste. To make it protein-packed, add protein powder after cooking. Store leftovers in airtight containers in the fridge for up to 5 days. Reheat in microwave with a splash of milk for 60-90 seconds or on stovetop.

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