- YIELD: 2-3 servings
- PREP TIME: min
- COOK TIME: min
You just can’t go wrong with coconut, almond, chocolate oatmeal.
|This recipe uses a smaller slow cooker that’s 1½ to 2 quarts (You can double or triple it and use a larger slow cooker.)|
|½||cup steel-cut oats|
|2||cups unsweetened So Delicious Coconut Milk (or other non-dairy milk)|
|1||tablespoon unsweetened cocoa|
|2||tablespoons finely shredded unsweetened coconut|
|1||teaspoon vanilla extract|
|¼||teaspoon almond extract|
|sweetener to taste (I use about 2 tablespoon agave nectar)|
|Toppings for serving: slivered almonds and extra coconut|
The night before: Spray your crock with some oil to help with clean up later. Add everything except agave and almonds. 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. Stir in sweetener and top each serving with slivered almonds.