Happy Monday! I don’t know about you, but I’d rather still be at home sleeping. I may have to implement a permanent dessert for breakfast Mondays to tempt me into a better Monday mood.
Red velvet cake is one of my absolute favorite desserts, so I thought I’d turn it into an oatmeal. (Big surprise, right?) I cooked the beets ahead of time because I didn’t think they would mash into a paste if I cooked them along with the oatmeal. It’s a great way to use a that leftover or forgotten beet in the back of your vegetable drawer.
This didn’t turn out as red as I wanted it, but I don’t think it could take more beets or less cocoa and still taste as good. But even my resident beet hater didn’t complain!
Slow Cooker Red Velvet Cake 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
- 1/2 cup cooked beet, puréed (Use 1 – 3 tablespoons of the milk or water if needed.)
- 1 tablespoon cocoa
- 1 teaspoon vanilla extract
- 1 – 2 tablespoons sweetener
(I used agave)
vanilla creme icing:
- 3 tablespoons Vanilla So Delicious Coconut Yogurt mixed with the paste scraped out of 1/2 vanilla bean
The night before: Spray your crock with some oil to help with clean up later. Add everything except for the sweetener and vanilla creme icing. 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 with vanilla creme icing.
**(See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS)