Slow Cooker Pineapple Upside-Down Cake Oatmeal

You know I can’t go too long without a cake flavored oatmeal for breakfast. This oatmeal can brighten up the most dreary day with a vanilla base, flecked with pineapple and chopped cherries.

I finally decided I’m going to  Eat Write Retreat in May and will hopefully learn some cool tips. I will definitely learn something about taking pictures, since I really know nothing at this point. Most of the pictures on this blog are actually taken with my camera phone. It has more mega-pixels than my older camera!

Slow Cooker Pineapple Upside-Down Cake Oatmeal

Serves: 2 or 3

**This recipe uses a smaller slow cooker that's 1½ to 2 quarts
Ingredients
  • ½ cup Bob's Red Mill steel-cut oats
  • 2 cups Unsweetened So Delicious Coconut Milk
  • ½ cup minced pineapple (fresh, frozen, or canned)
  • 6 cherries, chopped (fresh or frozen)
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoon(s) sweetener of your choice
Instructions
The night before:
  1. Spray your crock with some oil to help with clean up later.
  2. Add everything but sweetener.
  3. Cook on low over night (7 to 9 hours).
In the morning:
  1. Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency.
  2. Stir in the sweetener.

 

**See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS

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