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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)

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

Slow Cooker Apple Pecan Blondie Oatmeal

October 12, 2011 · by · 5 Comments


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.

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: , , , , , , , , , , , , , , , , , , , , , , ,

German Chocolate Cake Oatmeal – The Oatmeal of Incentive

February 22, 2011 · by · 1 Comment

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.

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