Somewhere along the line I decided this week was Southern dessert oatmeal week. Maybe it’s just because I haven’t been feeling much like being at work this week. Even if it’s only in the 50s today, it looks too much like Spring to be inside. Sigh, it’s only going to get worse as the weather gets better. I’ll just have to buck up. But what better way to cope than a tasty bowl of oatmeal goodness?
This oatmeal is based on another one of my favorite Southern cakes. The name makes you think it comes from Italy, but no, it’s just another delicious idea from the Southern US. I’ve seen this made with walnuts or pecans – or both. The nuts are usually in the batter with the coconut in the icing, but I’ve had so many variations I don’t think it really matters. Plus, it’s oatmeal and you will mix it all together anyhow!
Italian Creme Cake Oatmeal
**This recipe uses a smaller slow cooker that's 1½ to 2 quarts
- 1/2 cup steel-cut oats
- 2 cups unsweetened So Delicious Coconut Milk
- 1/2 cup finely shredded unsweetened coconut (I used reduced fat organic)
- 1 teaspoon vanilla extract
- 1 tablespoon agave nectar (or to taste)
- 4 tablespoons nuts (chopped pecans and/or chopped walnuts)
- 1/2 cup Vanilla So Delicious Coconut Milk Yogurt
The night before:
- Spray your crock with some oil to help with clean up later.
- Add everything except icing ingredients to the slow cooker.
- Now mix together the 'icing' in a small bowl and store in the fridge until the morning.
- 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.
- Top each serving with a few tablespoons of the icing. You may want to add some extra sweetener or a few extra chopped nuts.