I think Girl Scout cookies have caused more New Years resolutions to be broken than cakes and brownies combined. The fact that they are available for a limited time only makes it so much easier to give in to temptation. Of course, when I went vegan they were off my list because none were dairy and egg-free. This year one of the manufacturers of Girl Scout cookies has a few vegan cookies. But my old favorite, Caramel Delights, are not on that list. Just thinking about Girl Scout cookies makes me crave that gooey caramel coconut that’s in between the chocolate stripes and the crisp vanilla cookies. Since I still had some of my creamy date caramel sauce and stevia chocolate syrup, I thought I’d use them to make a nice, healthy Caramel Delight oatmeal. Slow Cooker Caramel Delight Oatmeal soy-free, gluten-free with gluten-free oats, no added oil with the homemade syrups 2 to 3 servings **Please note 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 cup finely shredded coconut
- 1 teaspoon vanilla extract
- sweetener of your choice, to taste (you may need none since the topping is so sweet)
gooey topping (or mix-ins):
- 2 tablespoons shredded coconut
- 2 tablespoons fat free date caramel (recipe below)
- 2 tablespoons stevia chocolate sauce (recipe below)
The night before: Spray your crock with some oil to help with clean up later. Add oats, milk, coconut and vanilla extracts. 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 shredded coconut, caramel and chocolate sauce and taste. Add additional sweetener if needed. If you aren’t serving your oatmeal up in a thermos and you want it to look fancier mix the coconut and caramel together and spread stripes over the oatmeal. The spoon the chocolate sauce in between the caramel stripes. You can also top with a sprinkle of extra coconut. The caramel is made with dates, vanilla and unsweetened non-dairy milk. Add a pinch of salt if you want to make yours nice and salty. I know it seems like it wouldn’t taste like caramel, but I promise you it does.
If you can’t see the caramel sauce recipe above you can see it here. After you make this you will never buy bottled chocolate sauce again. It’s cheap and easy but you can also customize it with a shot of Amaretto or Grand Marnier to make after dinner mochas or the perfect vegan ice cream topping.
If you can’t see the chocolate syrup recipe above you can see it here. Not sure what else to make with any leftover sauce you might have? Try a Salted Caramel Mocha – see my post on that here. Next week I’ll be posting another use for them on Key Ingredient, so stay tuned for more caramel goodness!
The Great Vegan Bean Book is now available for pre-order on Amazon and soon I’ll give you more info on my third book that comes out in the fall!