Sunday, November 4, 2012

Overnight Slow Cooker Cherry Almond Steel-Cut Oats


The girls in my food tracking accountability group have been prepping this gem.  At the last minute tonight I decided to give it at try. I had (almost everything in the house so why not?!) I did make a few revisions which I've noted in the recipe below.  The house is already smelling delicious.  Time for bed! I can't wait for breakfast :)
 
Slow Cooker Cherry Almond Steel-Cut Oats
 (revised by me, from the Yummy Life)

  • 3/4 cup dried tart cherries
  • 1 apple, peeled and grated (approx. 1 cup grated); or 1/2 cup unsweetened applesauce
  • 2 cups unsweetened vanilla almond milk
  • 1-1/2 cups water
  • 1 cup uncooked steel-cut oats
  • 2 tablespoons sucanat
  • 1/2 Tbsp coconut oil, optional 
  • 1/2 teaspoon almond extract
  • 2 tablespoon ground flax seed
  • 1/4 teaspoon salt
  • Optional garnishes: toasted sliced almonds, maple syrup, additional almond milk or coconut oil
Directions
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for 7 hours. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup almond milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

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