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Italian Creme Cake Oatmeal

VeganSlowCooker's picture
Somewhere along the line I decided this week was Southern dessert oatmeal week. Maybe it’s just because I haven’t been feeling much like being at work this week. Even if it’s only in the 50s today, it looks too much like Spring to be inside. Sigh, it’s only going to get worse as the weather gets better. I’ll just have to buck up. But what better way to cope than a tasty bowl of oatmeal goodness? This oatmeal is based on another one of my favorite Southern cakes. The name makes you think it comes from Italy, but no it’s just another delicious idea from the Southern US. I’ve seen this made with walnuts or pecans or both. The nuts are usually in the batter with the coconut in the icing, but I’ve had so many variations I don’t think it really matters. Plus it’s oatmeal and you will mix it all together anyhow!
  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2334 Calories from Fat 1511

% Daily Value*

Total Fat 176 g270.6%

Saturated Fat 122.5 g612.4%

Trans Fat 3.6 g

Cholesterol 0 mg

Sodium 492.6 mg20.5%

Total Carbohydrates 171 g57.1%

Dietary Fiber 30.9 g123.7%

Sugars 82.1 g

Protein 40 g80%

Vitamin A Vitamin C 24.6%

Calcium 31.7% Iron 61.4%

*Based on a 2000 Calorie diet

1 Comment

Christie's picture
That sounds absolutely scrumptious! So Delicious coconut milk is my go-to milk in everything these days, and the results are always spectacular! This is one breakfast recipe my whole family will love! I must get my hands on a copy of this book.
Italian Creme Cake Oatmeal Recipe