A funny thing happened when I made this oatmeal and sent it off with my picky eater. First off, realize that all this fancy oatmeal doesn’t go over great. (Though I have the advantage because she’s hungry in the morning and eats most of it anyhow.) Pancakes are some of her favorite breakfast food, so I though this would be a welcome break for her taste buds. After all I’m adding Earth Balance, cinnamon, and maple syrup – surely she won’t complain about that.
Here’s how the conversation went:
Me: How was your oatmeal today?
Picky: I think it tasted kinda plain.
Me: But I put vegan butter in there!
Picky: Really? I didn’t taste any…
Me: I added an extra tablespoon to your thermos…
Now before you skip over this one, I liked it and will be making it again. The hint of buttery flavor with the maple syrup reminded me exactly of pancakes. It isn’t as complex as the Hummingbird Cake, but you can fancy it up with some fresh berries.
Slow Cooker Buttery Pancake Oatmeal
2 to 3 servings
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
- 1/2 cup steel-cut oats
- 2 cups Unsweetened So Delicious Coconut Milk
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 – 2 tablespoons maple syrup
- 1/2 teaspoon Earth Balance
The night before: Spray your crock with some oil to help with clean up later. Add everything except maple syrup and Earth Balance. 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 maple syrup and Earth Balance and top with an extra sprinkle of cinnamon.
**See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS