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)