Lemon Creme Pie Oatmeal

By Vegiegail

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

Ingredients

• For the Oats:
• 1/2 cup steel-cut oats
• 2 cups Unsweetened Unsweetened So Delicious Coconut Milk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 – 2 tablespoons sweetener
• (I used agave)
• For the Creme topping:
• 3 tablespoons Vanilla So Delicious Coconut Yogurt mixed with the zest of 1/2 a lemon

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, milk, lemon and vanilla extracts. 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.

Top each serving with the creme topping. It will add sweetness and extra lemon flavor. You may find that you can cut the sweetener in half.

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