You just can’t go wrong with coconut, almond, chocolate oatmeal.
Adapted from healthyslowcooking.com
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.)
cup steel-cut oats
cups unsweetened So Delicious Coconut Milk (or other non-dairy milk)
tablespoon unsweetened cocoa
tablespoons finely shredded unsweetened coconut
teaspoon vanilla extract
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.