Vanilla Fig Oatmeal with Baklava Topping

By á-27074

use a 1 1/2 to 2 quart slow cooker

Ingredients

• FOR THE TOPPING:
• 1/2 cup (40 g) steel-cut oats
• 2 cups (475 ml) unsweetened nondairy milk
• 1/2 cup (75 g) chopped dried figs
• 1/4 teaspoon ground cardamom
• 1 teaspoon vanilla extract
• 1 tablespoon each (8 g) chopped pistachios, (8 g) walnuts, and (8 g) almonds
• 1 tablespoon (20 g) honey
• Pinch cinnamon

Preparation

Step 1

The night before:
Spray your crock with oil to help with cleanup later. Add everything except the topping ingredients to the slow cooker.

In a small bowl, mix together the topping ingredients and store in the fridge until the morning. Cook the oatmeal on low for 7 to 9 hours.

In the morning:
Stir your oatmeal well. It may seem watery on top, but if stirred, it should become a more uniform consistency. Top each serving with a few teaspoons of the baklava topping, making it as sweet as you like it.