Vanilla Fig Oatmeal with Baklava Topping has always been one of the top oatmeals on Healthy Slow Cooking, so when I wrote Vegan Slow Cooking for Two or Just You I had to add it in. Breakfast works great in a 1 1/2 or 2 quart slow cooker.
There’s more than just oatmeals in Vegan Slow Cooking for Two or Just You: Tofu Scrambled Breakfast Burritos, Overnight Tofu Root veggie Hash, Butternut Squash French Toast Casserole, two different DIY creamers and more.
This recipe, like all the ones in my new book, use a 1 1/2 to 2 quart slow cooker.
Vanilla Fig Oatmeal Topped with Bakalava Filling
Soy-Free Gluten-Free Oil-Free Option*
This is one of my most popular oatmeal recipes on my blog and around the Web. It’s a vanilla oatmeal with flecks of fig and bursts of cardamom and orange flower water. On top, it’s a gooey nutty topping like most oatmeal has never seen.
- 1/2 cup (40 g) steel-cut oats
- 2 cups (475 ml) unsweetened nondairy milk
- 1/2 cup (75 g) chopped dried figs
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon orange flower water, food grade, optional
- 1/2 vanilla bean, scraped, or 1 teaspoon vanilla extract
FOR THE TOPPING:
- 1 tablespoon each (8 g) chopped pistachios, (8 g) walnuts, and (8 g) almonds
- 1 tablespoon (20 g) agave nectar
- Pinch cinnamon
The night before: Spray your crock with oil to help with cleanup later or skip it* and just plan on soaking your crock immediately afterward so any stuck-on oatmeal will come right off. Add everything except the topping ingredients to the slow cooker. In a small bowl, mix together the topping ingredients and store in the fridge until the morning. Cook the oatmeal on low for 7 to 9 hours.
In the morning: Stir your oatmeal well. It may seem watery on top, but if stirred, it should become a more uniform consistency. Top each serving with a few teaspoons of the baklava topping, making it as sweet as you like it.
per 1-Cup (233 G) Serving: 246.5 calories; 6.0 g total fat; 0.4 g saturated fat; 6.5 g protein; 46.8 g carbohydrate; 7.0 g dietary fiber; 0 mg cholesterol
yield: about 3 cups (700 g)
prep time: 10 minutes
cooking time: 7 to 9 hours