I think there’s something about the cooler, rainy weather, as well as the orange and red leaves that makes me crave the butterscotch-y flavor of blondies.

There’s nothing wrong with brownies, but there’s so much more you can do with blondies. They are the blank check of the dessert world in my opinion. You can go with fruits, nuts, chocolate chips and even add in oatmeal.

Of course, oatmeal that tastes like blondies is just as good in my book. The maple extract with the pecans gives it the unexpected flavor combination that allows you to fool your brain into thinking you’re having a blondie for breakfast. Yum!

Please vote for me in the Aetna Healthy Food Fight, so I can go to Atlanta and make my vegan jambalaya for the preliminary contest. It would be great to have a vegan showing there!

** Make sure to check out my other oatmeal recipes. I have over 40 different flavors!

Slow Cooker Apple Pecan Blondie Oatmeal
soy-free and gluten-free
2 to 3 servings

**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts

• 1/2 cup (40g) steel-cut oats
• 2 cup (500ml) Unsweetened So Delicious Coconut Milk
• 1 small apple, chopped
• 1/2 teaspoon vanilla
• 1/2 teaspoon maple extract
• sweetener of choice, to taste (I used 1 Nu Stevia, but if you don’t have maple extract use maple syrup or brown sugar to get that “blondie” flavor)
• handful of chopped pecans, for topping

The night before: Spray your crock with some oil to help with clean up later. Add all the ingredients except the sweetener and nuts. Cook on low over night (7 to 9 hours).

In the morning: Stir your oatmeal well and add sweetener. It may seem watery at the top but if stirred it should be a more uniform consistency. Top with chopped pecans.