This cake is full of pumpkin, pecan and oats with just enough sweetness to pull it all together. It’s the perfect fall breakfast treat! [Read more...]
Slow Cooker Coconut Banana Pecan Coffee Cake Oatmeal
October 21, 2011 · by · 13 Comments
Sorry I missed posting the last 2 days. I have a confession to make. I spent those 2 days oatmeal-less. I cheated on my oatmeal with vegan sausage biscuits and I have to admit it was pretty darn tasty!
Of course, what really made it special was that I ate them on Halloween biscuits. I made 2 dozen Halloween biscuits for a mini Halloween shoot. It was the perfect excuse to decorate the dinner table early.
And now back to our regularly scheduled Friday oatmeal:
Slow Cooker Coconut Banana Pecan Coffee 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
- 1/3 cup shredded coconut (I used reduced fat finely shredded)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional adds a bigger coconut flavor)
- 1 banana, mashed
- sweeten to taste with your sweetener of choice (I used 1 packet Nu-Stevia)
- Pecans, chopped – for serving
The night before: Spray your crock with some oil to help with clean up later. Add oats, milk, coconut, vanilla and coconut extract. 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 mashed banana and sweetener. Top with chopped pecans
**(See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS)
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.
The Virtual Vegan Potluck is over, but the virtual feast lives on!
