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Slow Cooker Maple Pear Walnut Cake Oatmeal – the Oatmeal that Starts Your Week Off Right

October 10, 2011 · by · 7 Comments

A big, warm welcome to all the new visitors from the Crock-Pot Facebook page!

This one is a comforting bowl of fall all in one bowl. If you don’t have maple extract just use maple syrup as your sweetener to add that maple flavor. The maple really makes you think of the autumn leaves, the pear adds a little tart and a little sweet, and the walnuts add just the right amount of crunch.

Don’t forget my Crock-Pot Confessional Video is featured today on Crock-Pot’s Facebook page. Go take a peek, get the recipe for Golden Borscht, and see my fuzzy zebra slippers as a bonus!

The video takes a while to load, but you do get to see a goofy face I’m making right off the bat. I think I may be the only vegan they asked to participate, so make sure to stop by and tell them you were excited to see a vegan recipe. See it here.

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

Slow Cooker Maple Pear Walnut Cake 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 (you can use any non-dairy milk or even water instead)
  • 1 pear, chopped
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon maple extract
  • sweetener of choice, to taste (I used 1 packet Nu Stevia)
Toppings:
  • 1/4 cup (30g) walnuts, chopped
  • fresh grated nutmeg
  • drizzle of maple syrup (optional)

The night before: Spray your crock with some oil to help with clean up later. Add all the ingredients except the sweetener and toppings. 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 walnuts and a sprinkle of fresh grated nutmeg.

Filed Under: Breakfast, Cooking Time 8 hours, Gluten-free, Love Your Oatmeal Celebration, Overnight (8+ hours), Slow cooker, Slow Cooking Basics, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

A Monster Ate My Purple Sweet Potato Casserole Oatmeal!

October 7, 2011 · by · 9 Comments

Aaaaarrrrggghhhh!!!!

I love Halloween and am always on the look out for something slightly spooky and cool. I’ve been all about Fork and Beans blog posts this week. She’s got some amazing edible Halloween ideas. Fork and Beans, this monster is for you!

I love purple sweet potatoes because, well, they’re purple. They taste the same as orange ones but love the extra attention, making them the narcissists of the vegetable kingdom…

While you probably want to make a monster face this month, later in the winter just sprinkle some brown sugar, chopped pecans, and vegan marshmallows over the top. Even the pickiest kid can’t turn down sweet potato casserole for breakfast!

Slow Cooker Purple Sweet Potato Casserole Oatmeal
soy-free, gluten-free
2 to 3 servings

**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 cup chopped peeled purple sweet potato (or use a regular sweet potato)
  • 1/2 teaspoon ground cinnamon
  • pinch ground allspice
  • pinch ground cloves
  • pinch nutmeg
  • sweetener to taste (brown sugar is great, but agave, stevia, etc. will still work fine)

toppings:

  • 2 tablespoon chopped pecans (or whole ones to make monster face)
  • 2 tablespoons vegan mini-marshmallows (2 smashed with cardamom or black sesame seeds for pupils if making monster)
  • 2 tablespoon agave nectar
  • optional slivered almonds (for scary monster mouth)

The night before: Spray your crock with some oil to help with clean up later. Add everything except sweetener and toppings to the slow cooker.  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. If there are still chunks of potato smash them with a fork.  Add some water if it’s still a little thick. Taste and sweeten. Top with toppings and make a monster face if you’re in the mood (or just in a mood).


Filed Under: Beyond Easy, Breakfast, Cooking Time 8 hours, crockpot, Gluten-free, Love Your Oatmeal Celebration, Overnight (8+ hours), Slow cooker, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , , , ,

Slow Cooker Pear Applesauce Cake Oatmeal – the Oatmeal to Get You in the Mood for Fall

October 6, 2011 · by · 12 Comments


My aunt used to make the most wonderful applesauce cake every year in the fall. It was unbelievably moist and had the perfect blend of spices to get you in the mood to take a drive to look at the fall foliage. I love the color changes of the leaves.

This is my attempt to get close to that flavor. I added pears for a little twist (and because I have some ripe ones that need to be used).

You may not need any extra sweetener in this one if your pear is very sweet. My pear wasn’t and I wanted to get in an additional fall taste with the brown sugar.

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

Slow Cooker Pear Applesauce Cake 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
  • 1 1/2 cup (375ml) Unsweetened So Delicious Coconut Milk
  • 1/2 cup (124g) applesauce
  • 1 small pear, chopped
  • 1/2 teaspoon vanilla
  • 2 pinches (about 1/16 teaspoon) allspice
  • 2 pinches cloves
  • 2 pinches cardamom
  • 1/4 teaspoon cinnamon
  • sweetener of choice, to taste (I used 2 tablespoons brown sugar)

The night before: Spray your crock with some oil to help with clean up later. Add all the ingredients except the sweetener. 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.

Filed Under: Breakfast, Cooking Time 8 hours, Gluten-free, Love Your Oatmeal Celebration, Overnight (8+ hours), Slow cooker, Slow Cooking Basics, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , , , ,

Slow Cooker Lemon Raspberry Cheesecake Oatmeal with So Delicious Greek Yogurt

October 5, 2011 · by · 3 Comments

I love oatmeal and I love So Delicious Greek yogurt, but you want to know what’s even better? Both of them starring together in my breakfast this morning!

I tasted the blueberry and plain Greek yogurts so far, and I found the raspberry to be a little tarter. I mean tart in a good way, like closer to regular Greek yogurt. It’s perfect for a “cheesecake” oatmeal.

This may be my new favorite oatmeal. It’s creamy, tangy, sweet with a bright burst of lemon flavor and super delicious!

So Delicious sent me some Greek yogurt to try for free, but the opinions here are mine. I wasn’t swayed by their generosity, just the yumminess.

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

Slow Cooker Lemon Raspberry Cheesecake Oatmeal

2 to 3 servings

**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 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • sweetener of your choice, to taste (I used 1 packet Nu-Stevia)
for topping:

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

In the morning: Add sweetener and 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 liberal amount of Greek yogurt.

**See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS

Filed Under: Breakfast, Cooking Time 8 hours, crockpot, Gluten-free, Love Your Oatmeal Celebration, Overnight (8+ hours), Slow cooker, Slow Cooking Basics, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , , ,

Slow Cooker Pumpkin Coffeecake Oatmeal

October 4, 2011 · by · 28 Comments

I’m back on my oatmeal obsession just in time for Vegan Month of Food. I realized fall and winter will bring even more flavors into my oatmeal mix. Plus, is it really an obsession if it doesn’t raise its head every once in a while?

In case you didn’t already know this about me, I am in love with pumpkin and winter squash. They are good for you and can be used in everything from stews and casseroles to desserts and breakfast.

In the next few weeks you can look forward to some winter squash slow cooker recipes along with more delicious oatmeal flavors that are worth getting out of bed for! (There may even be pears and apples involved too.)

Happy Fall!

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

Slow Cooker Pumpkin Coffeecake 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
  • 1 3/4 cup (437ml) Unsweetened Vanilla Almond Milk (or plain plus 1/2 teaspoon vanilla extract)
  • 1/2 cup (124g) pumpkin
  • 1/2 teaspoon cinnamon
coffee cake topping
  • 3 tablespoons brown sugar (or other sweetener if you don’t use refined sugar)
  • 3 tablespoons pecans or walnuts, chopped
  • 1/2 teaspoon cinnamon

The night before: Mix toppings in a small container and cover until the morning. Spray your crock with some oil to help with clean up later (optional). Add all the ingredients except the toppings. 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 be a more uniform consistency. Top with coffee cake topping.

Filed Under: Breakfast, Cooking Time 8 hours, Gluten-free, Love Your Oatmeal Celebration, Overnight (8+ hours), Slow cooker, Slow Cooking Basics, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , ,

Slow Cooker State Fair Caramel Apple Oatmeal

October 3, 2011 · by · 13 Comments


Each month Fiction Kitchen puts on a vegan brunch at the Pinhook in Durham, NC. If you are nearby, it’s not to be missed. Yesterday, they blessed us with a state fair menu of: corn dogs, mac and cheese, and apple fritters. It’s was so much fun to eat and super yummy too.

So, how could I even think of anything other than fair food after that? I blame you, Fiction Kitchen, for my newest obsession…

I still wanted this oatmeal to be healthy enough to eat for breakfast so pouring caramel over it was not in the cards. Instead, I used a little more sweetener than I normally do and made the choice to use brown sugar. I added the brown sugar into the coconut milk (beverage – not canned) and applesauce so that it would all cook together. Usually I add sweetener after the cooking, but it got a more caramel-like flavor by letting it all cook together.

This is not an exact replica taste-wise, but it was close enough to make me happy today. I’m going to do some more experimenting with vegan caramel flavors.

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

Slow Cooker State Fair Caramel Apple 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
  • 1/2 cup (124g) applesauce
  • 4 tablespoons brown sugar (or brown rice syrup)
  • 1 teaspoon vanilla

The night before: Spray your crock with some oil to help with clean up later. Add all the ingredients (including the brown sugar and vanilla). 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 be a more uniform consistency.

I forgot to take a picture of my oats before I went to work, so that’s why it’s not all fancied up. I’m hoping this pic of my Hello Kitty thermos will make you just as happy ; )

Filed Under: Breakfast, Cooking Time 8 hours, Gluten-free, Love Your Oatmeal Celebration, Overnight (8+ hours), Slow cooker, Slow Cooking Basics, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , ,

Celebrate National Coffee Day with a Slow Cooker Gingerbread Latte

September 28, 2011 · by · 47 Comments

When Hilary from So Delicious reminded me National Coffee Day was coming up I started thinking of my favorite fall weather treats. I never tried to recreate a gingerbread latte before, so I thought that was a good place to start.

Just so you know, Hilary did send me some of their creamers to test out, as well as a great mug and a pound of Peets French Roast coffee! Even though I got those goodies for free, I was not paid for my opinion. I actually use So Delicious products on an almost daily basis already, so I already have a crush on them even without the cool swag.

I developed my love of coffee when I lived in New Orleans. That’s the first place I had cold brewed iced coffee and I was hooked after that. Cold brewed coffee is less acidic and much easier on your stomach. Plus, once you make the concentrate it can stay in the fridge all week. It’s perfect for a quick iced coffee and easy to heat up for a hot coffee too.

You can buy a special contraption called a Toddy Maker, or you can just make it in a French Press you already have. The ratio of coffee grounds to water varies. Since it’s a concentrate you use more or less depending on the strength. That way it’s always perfect. I have a link in the recipe that takes you to more detailed coffee-making instructions.

If you don’t want to fool with this new-fangled coffee method, then go ahead and use regular brewed coffee.

I typically use the plain creamer in a heavily spiced beverage like this one, but the So Delicious French Vanilla would work well also. You would need to use less sweetener or you might be able to leave it out completely.

In the next week I’ll be experimenting with the Hazelnut and French Vanilla flavors, so be on the look out for some more coffee recipes!

Slow Cooker Gingerbread Latte

*This recipe requires a small 1 – 1.5 quart slow cooker.* (You can double or triple the recipe and use a larger one if you like.)

Makes 2 servings (unless you drink a venti and then it’s just one serving)
soy-free, gluten-free

  • 1/4 cup (63ml) cold brewed coffee concentrate or 1 cup (250ml) regular brewed coffee
  • 1/4 cup (63ml) So Delicious Coconut creamer original flavor
  • 2 cup (500ml) Unsweetened So Delicious Coconut Milk
    (can use vanilla or plain just adjust sweetener)
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon cinnamon
  • pinch ground clove
  • pinch ground allspice
  • pinch nutmeg
  • 1 teaspoon molasses (optional)
  • Sweetener to taste: brown sugar, stevia, agave nectar, or maple syrup, etc.
    (I used 1/2 packet Nu-Stevia) 

Put everything but sweetener in the slow cooker. Add molasses. Whisk until ingredients are well combined. Taste and add your choice of sweetener until it’s the way you like your latte.

Cook for 3 hours on low or 1 1⁄2 to 2 hours on high. You are just heating it, so you could also do this on the stove top if you are in a hurry.

I like to put drinks on in a slow cooker before a dinner party and then it’s piping hot and ready to serve with dessert.

Filed Under: Beyond Easy, Breakfast, Cooking Time 2 hours, Cooking Time 6 hours, crockpot, Drinks and Syrups, Fall, Gluten-free, Soy-free, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , ,

Slow Cooker White Chocolate Peanut Butter Pie Oatmeal – For Mikey

August 16, 2011 · by · 1 Comment

For those of you who haven’t heard Jennie Perillo, creator of  In Jennie’s Kitchen, lost her husband Mikey to a sudden heart attack. She had been meaning to make him his favorite peanut butter pie, but never got around to it. She asked other bloggers to make one last Friday. This is my belated version.

Most white chocolate is not vegan, but Peanut Butter and Co. White Chocolate Wonderful is.

Slow Cooker White Chocolate Peanut Butter Pie Oatmeal

2 to 3 servings

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

The night before: Spray your crock with some oil to help with clean up later. Add oats and milk. 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. Mix in peanut butter and sweetener. Top with crushed graham crackers.

**See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS

Filed Under: Beyond Easy, Breakfast, Cooking Time 8 hours, crockpot, Gluten-free, Love Your Oatmeal Celebration, Overnight (8+ hours), Slow cooker, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , , ,

Slow Cooker Lemon Ginger Oatmeal

August 15, 2011 · by · 7 Comments

A quick note from your friend, Steel Cut Oats:

I know it’s summer, but I’m really starting to miss you. We both know that your Doctor thinks we’re a good team.  It’s about time for this little break to end.

So, as soon as you can, try this creamy, lemony oatmeal with a little ginger kick! It’s even made with your favorite – Unsweetened So Delicious Coconut Milk.

Just wait, you’ll see just how much you missed me too!

Slow Cooker Lemon Ginger Oatmeal

2 to 3 servings

**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
  • 2 to 3 tablespoons candied ginger, minced
  • 1/2 teaspoon lemon extract
  • 1 to 2 tablespoons sweetener (I used 1/2 packet Trader Joe’s stevia)
  • For serving: extra chopped candied ginger and lemon zest

The night before: Spray your crock with some oil to help with clean up later. Add oats, non-dairy milk, and candied ginger. 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 lemon extract and sweetener. Top each serving with extra chopped candied ginger and lemon zest if you like.

**See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS

Filed Under: Breakfast, Cooking Time 8 hours, crockpot, Gluten-free, Love Your Oatmeal Celebration, Overnight (8+ hours), Slow cooker, Slow Cooking Basics, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , , ,

Welcome HBD Readers!

June 24, 2011 · by · Leave a Comment

My kheer oatmeal recipe was posted on Healthy Bitch Daily today. So I wanted to welcome all you new viewers! (And remind my regulars it’s time to try it out again.)  Also there was a mistake in the recipe printed on their site and I wanted to make you aware of it.

The oil is completely optional and only used to coat the crock in for easier clean-up. If you are concerned about clean up, spray the crock with a little oil before adding the ingredients to the crock. You would never need a teaspoon of oil to do that. If I use oil at all I use a spray bottle and do a quick spritz.

A healthier way, that uses less calories, is to not use the oil at all. Even if you spray your crock with oil some oatmeal will still stick to the sides. To clean it out (with or without oiling to begin with) just fill the crock with water in the morning. It will come out easily that evening. I fill mine with water, then drain off the excess water and give my dog the oatmeal that was stuck to the sides. She loves it and it’s good for her coat.

You can see more oatmeal FAQS here.

So I invite those of you new to my site to try some my other oatmeal recipes:

Filed Under: crockpot, Gluten-free, Love Your Oatmeal Celebration, Overnight (8+ hours), Recipe Link, Slow cooker, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , ,
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