Italian Creme Cake Oatmeal – the Oatmeal Daydreams Are Made Of

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!

Slow Cooker Italian Creme Cake 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
  • 1/2 cup finely shredded unsweetened coconut (I used reduced fat organic)
  • 1 teaspoon vanilla extract
  • 1 tablespoon agave nectar (or to taste)

‘icing’ topping

  • 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.

German Chocolate Cake Oatmeal – The Oatmeal of Incentive

It’s day 7 of love your oatmeal week! This has some elements of the Almond Joy oatmeal, but this time we’ll be topping our oatmeal with a decadent pecan, coconut, caramel ‘icing’. If you need to have a lower key (or calorie)  breakfast just sweeten with your favorite sweetener and top with chopped pecans and coconut.

I wasn’t feeling very good yesterday so this is my sweet treat for going back to work. That’s why it’s the oatmeal of incentive to me!

Slow Cooker German Chocolate Cake 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 (only 50 calories a cup!)
  • 1 tablespoon unsweetened cocoa
  • 2  tablespoons finely shredded unsweetened coconut (I used reduced fat organic)
  • 1 teaspoon vanilla extract

‘icing’ topping

  • 3 tablespoons chopped pecans
  • 2 tablespoons finely grated coconut
  • 2 tablespoons brown rice syrup
  • 1 tablespoon agave nectar
  • 2 tablespoons unsweetened So Delicious Coconut Milk

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, making it as sweet as you like it.

Almond Joy Oatmeal – The Oatmeal of Love

Happy Valentine’s day and day 1 of love your oatmeal week! It doesn’t matter if you’re making this for your special one or as a special treat to yourself – you can’t go wrong with coconut, almond, chocolate oatmeal.

Almond Joy 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 (only 50 calories a cup!)
  • 1 tablespoon unsweetened cocoa
  • 2  tablespoons finely shredded unsweetened coconut (I used reduced fat organic)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • sweetener to taste (I use about 2 tablespoon agave nectar)
  • Toppings for serving: slivered almonds (about 1 tablespoon per serving)

The night before: Spray your crock with some oil to help with clean up later. Add everything except agave and almonds. 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 sweetener and top each serving with slivered almonds.

You can top with extra coconut and mini chocolate chips if you really want to go all out. It is V-day after all and this is still better for you than a box of chocolates! 1/2 half of this recipes has 318 calories which is not bad if it’s your whole breakfast. (This number does not count in extra toppings other than 1 tablespoon slivered almonds.)

A few faqs on making oatmeal in the slow cooker:

There are a few things to keep in mind when you are cooking oatmeal in a slow cooker. The most important is to use steel-cut oats and not rolled oats. Steal cut can hold up to an 8  hour plus cooking time much better than rolled oats. I’ve heard horror stories of waking up to burnt rolled oats.

If you are concerned about clean up, spray the crock with a little oil before adding the ingredients. But be aware that even if you spray your crock with oil some oatmeal will still stick to the sides. To clean it out simply fill it 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.

Unfortunately slow cookers run at different temperatures depending on age and manufacturer. So there is some trial and error in getting everything just right for your slow cooker. I have one newer model that I add some extra water to and 2 others that use this recipes just fine as is. If you think you might sleep in go ahead and add a little extra water then too.