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

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

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

Slow Cooker Orange Coconut Oatmeal

April 21, 2011 · by · 3 Comments

It’s spring and my thoughts turn to green smoothies in the morning. I’m not giving up on oatmeal, but I probably won’t be posting a new oatmeal everyday for a awhile. I’m going to try and post a few of my smoothies over at Busy vegan in the neat future.

I have experimented with a couple of savory oatmeals that tasted pretty good but look fairly disgusting. I think the secret to the savory is to top oats that you cook plain with a stew or steamed veggies like you would polenta. Cooking it all together in the slow cooker makes it too gooey and really unappetizing.

What you can look forward to is some small-scale stews and soups using seasonal ingredients. This means I have to really get my act together and cook regularly again. Once I’m out of the groove it takes dedication and planning to get back on a schedule.

Slow Cooker Orange Coconut 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 finely shredded coconut
  • 1 teaspoon orange extract
  • 1 – 2 tablespoons sweetener
    (I used agave)
  • orange zest for topping

The night before: Spray your crock with some oil to help with clean up later. Add everything but sweetener and zest. 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 with orange zest.

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

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

Slow Cooker Orange-Flower, Date and Spice Oatmeal

April 19, 2011 · by · Leave a Comment

You may be tired of hearing it – but I love spring! The flowers, picking greens and lettuce out of my tiny garden, even the fact that I enjoy being outside again are all great reasons. It’s also my birthday month, so I guess coming into the world with all these lovely smells didn’t hurt either. Anyhow – it’s getting me on an edible flower or flower flavor kick.

Feel free to leave out the orange flower water if you don’t like the flowery flavor or if you just can’t find it in your area. You can substitute rosewater, lavender, or even plain old vanilla if you want.

My giveaway is over but Gail over at Hungry Vegan is having another So Delicious giveaway. So make sure to go over to her site and enter! Free ice ‘cream’ made with coconut milk – it’s worth the effort!!

Slow Cooker Orange-Flower, Date and Spice 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!)
  • 4 chopped dried dates
  • 1 teaspoon food grade orange flower water
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • Slivered almonds for garnish

The night before: Spray your crock with some oil to help with clean up later. Add everything except almonds 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. Add sweetener to taste if needed – the dates might  make it sweet enough. Top each serving with a few tablespoons of almonds and some orange zest if you feel like it.

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

Slow Cooker Chocolate Walnut Blondie Oatmeal

April 15, 2011 · by · 4 Comments

Cheryl loves walnuts and chocolate and wants me to make a batch of blondies or brownies. This is what I made for instead and she was actually happy with it!

Make this into a brownie oatmeal by adding a few teaspoons of cocoa in the night before. Either way it’s bound to make a Friday workday seem to go faster.

Today’s the last day to enter the So Delicious Giveaway! You can get all the details here.

Slow Cooker Chocolate Walnut Blondie 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 vanilla extract
  • 1 to 2 tablespoons sweetener
  • 1 tablespoon vegan chocolate chips, whole or chopped
  • 2 tablespoon walnuts, chopped

The night before: Spray your crock with some oil to help with clean up later. Add everything except chocolate chips and walnuts. 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 with whole or chopped chocolate chips and walnuts.

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

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

Slow Cooker Blueberry Lavender Rosewater Oatmeal

April 14, 2011 · by · 2 Comments

I had the best lavender latte the other day and it got me craving some lavender oatmeal. This oatmeal is over the top and adds rosewater and blueberries to complement the lavender flavor.

If you hate the flavors of rose or lavender this probably isn’t the oatmeal for you. But if you like them you’ll be in heaven!

Don’t forget to enter the So Delicious Giveaway. You can get all the details here.

Slow Cooker Blueberry Lavender Rosewater 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 blueberries
    (I used fresh, but frozen should work fine too)
  • 1 teaspoon vanilla extract
  • 1 teaspoon rosewater
  • 1 teaspoon culinary lavender
  • 1 – 2 tablespoons sweetener
    (I used agave)
  • For serving: top with fresh blueberries

The night before: Spray your crock with some oil to help with clean up later. Add everything except sweetener. 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 you used fresh blueberries they will have floated to the top of the crock. Just smash them a little with the spoon while you’re mixing the pot to incorporate them into the mix. Stir in sweetener.

Top each serving with more fresh blueberries if you want.

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

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

Slow Cooker Banana Hazelnut Torte Oatmeal

April 13, 2011 · by · 3 Comments

I love making oatmeal that remind me of  favorite desserts. This tastes like  a cake I had almost 20 years ago. (Or at least what it’s become in my mind.) The banana and chocolate go perfectly with the flavor of the hazelnuts.  This is a really simple oatmeal to throw together before you go to bed. You can toast the nuts the night before or in the morning.

I wouldn’t skip toasting the hazelnuts though, because I did and it wasn’t nearly as good. You can put them on a sheet pan and bake in a 350 degree oven for 10 to 15 minutes. Make sure not to forget about them, because nuts tend to burn quickly. I can’t count the amount of times I’ve spaced it, so I always set a timer. You can get fancy and rub the skins off the hazelnuts with a towel, but I say what’s a little more fiber in your diet?

If you really don’t want to deal with the nuts, leave out the chocolate and mix in about a tablespoon of Nutella instead. It’s not quite as healthy, but it will taste great!

Don’t forget to enter the So Delicious Giveaway. You can get all the details here.

Slow Cooker Banana Hazelnut Torte 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 vanilla extract
  • 1 banana, mashed
  • 1 – 2 tablespoons sweetener
    (I used agave)
  • For serving: chopped toasted hazelnuts and chopped vegan chocolate chips

The night before: Spray your crock with some oil to help with clean up later. Add oats, milk, 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 become a more uniform consistency.  Stir in sweetener and mashed banana.

Top each serving with hazelnuts, chopped chocolate chips and more sliced bananas if desired.

**(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 Hot Cross Bun Oatmeal

April 11, 2011 · by · 4 Comments

Happy Monday everyone! The weekend here was a little gloomy until yesterday afternoon when the sun finally came out. It was amazing! I’m hoping for a little more sun today to keep me perky. There has definitely been too many blah days the past week. This time Spring weather needs to come and stay!

This oatmeal may not look like much but it tastes just like a Hot Cross Bun. I wasn’t quite awake when I made an icing for the picture and didn’t think about it melting on the hot oatmeal… I did sweeten it with some powdered sugar to stay in the flavor profile. It’s still much less sugar than a real Hot Cross Bun, but feel free to use stevia, agave, maple syrup – which ever one is your personal favorite.

This recipe is participating in Nourishing Gourmet’s Pennywise Platter.  Go check out some of the other yummy dishes.

Slow Cooker Hot Cross Bun Oatmeal

2 to 3 servings

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

  • 1/2 cup Bob’s Red Mill steel-cut oats
  • 2 cups Unsweetened So Delicious Coconut Milk
  • 1 teaspoon vanilla
  • 1/2 cup dried mixed dried fruit (raisins, dates, figs, apricots, etc.)
    (I used Trader Joe’s golden berry mix with raisins, cherries, cranberries, and blueberries mixed with raisins and chopped apricots.)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon allspice
  • 1 – 2 tablespoons sweetener
  • For serving: a dash of freshly grated nutmeg and orange or lemon zest

The night before: Spray your crock with some oil to help with clean up later. Add everything except sweetener, nutmeg, and citrus zest. 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 agave or other sweetener and top with nutmeg and citrus zest.

Don’t forget to enter the So Delicious Giveaway. It’s easy to enter and you can get all the details here.

**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: , , , , , , , , , , , , , , , , , , , , , , , ,
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