Carrot-Cardamom Oatmeal

By Vegiegail

From Kathy Hester
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts

Ingredients

• 1/2 cup steel-cut oats
• 2 cups Unsweetened So Delicious Coconut Milk
• 1 cup organic carrots, chopped fine or shredded fine
• 1 teaspoon ground cardamom
• 1 – 2 tablespoons sweetener (I used agave)
• For serving: a pinch of saffron and chopped pistachios

Details

Servings 2
Adapted from healthyslowcooking.com

Preparation

Step 1

The night before: Spray your crock with some oil to help with clean up later. Add oats, So Delicious Coconut Milk, carrots, and cardamom. 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 agave or other sweetener and the saffron if you’re using it. Top each serving with 1 teaspoon of pistachios and a pinch of saffron if you’re feeling particularly rich).

*To make this on the stove-top, add the night-before ingredients to start of cooking and all other ingredients at the end.