Italian Creme Cake Oatmeal
|Steel cut oats||1⁄2 Cup (8 tbs)|
|Unsweetened coconut milk||2 Cup (32 tbs) (So Delicious)|
|Shredded unsweetened coconut||1⁄2 Cup (8 tbs) (I used reduced fat organic)|
|Vanilla extract||1 Teaspoon|
|Agave nectar||1 Tablespoon (to taste)|
|Icing/Topping||1⁄2 Cup (8 tbs)|
|Nuts/Chopped pecans /chopped walnuts||4 Tablespoon|
|Vanilla yogurt||1⁄2 Cup (8 tbs) (So Delicious)|
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
The night before: Spray your crock with some oil to help with clean up later. Add everything except icing ingredients to the slow cooker. Now mix together the ‘icing’ in a small bowl and store in the fridge until the morning. 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. Top each serving with a few tablespoons of the icing. You may want to add some extra sweetener or a few extra chopped nuts.
This recipe is excerpted from The Vegan Slow Cooker written by Kathy Hester and published by Fair Winds Press. To purchase the book, visit The Vegan Slow Cooker.
You can also keep up with her at the Healthy Slow Cooking Facebook page or follow her tweets.