- 2
- 15 mins
- 495 mins
4.5/5
(6 Votes)
Ingredients
- This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts (You can double or triple it and use a larger slow cooker.)
- 1/2 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
- 1/4 teaspoon almond extract
- sweetener to taste (I use about 2 tablespoon agave nectar)
- Toppings for serving: slivered almonds and extra coconut
Preparation
Step 1
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.