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
2 to 3 servings
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
- 1/2 cup Bob’s Red Mill steel-cut oats
- 2 cups Unsweetened So Delicious Coconut Milk
- 1/2 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
The night before: Spray your crock with some oil to help with clean up later. Add everything but sweetener. 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 the sweetener.
**See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS
The Virtual Vegan Potluck is over, but the virtual feast lives on!
Another stellar recipe! Add this to my list of slow-cooker oats I can’t wait to make!