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Slow Cooker Bourbon Pecan Pie Oatmeal

April 8, 2011 · by · 3 Comments

The good news is this oatmeal definitely tastes more like dessert than most. The bad news is that it’s higher in calories than most too. It’s a perfect end of the week reward. You can use 1/2 the topping to make it more in line with the calories on the other oatmeals. Brown rice syrup is kinda high in calories and so are this amount of pecans.

In this oatmeal I actually use a teaspoon of bourbon. First off because I couldn’t find any bourbon extract, and secondly because it cooks out and the resulting alcohol amount is actually less than an alcohol based vanilla extract stirred in after cooking.

This would make a nice weekend treat too. You can wake up to breakfast on Saturdays too! I often forget that and find myself getting grumpy because I don’t eat soon enough.

Slow Cooker Bourbon Pecan Pie 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 teaspoon bourbon

topping - vary amount to how decadent you want to be!

  • 1/4 to 1/2 cup chopped pecans
  • 1/8 to 1/4 cup agave
  • 1/8 to 1/4 cup brown rice syrup

The night before: Spray your crock with some oil to help with clean up later. Add everything except topping ingredients to the slow cooker.  Now mix together the topping  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 pecan mixture. You may want to add some extra sweetener or a few extra chopped nuts.

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Slow Cooker Pineapple Upside-Down Cake Oatmeal

April 6, 2011 · by · 1 Comment

You know I can’t go too long without a cake flavored oatmeal for breakfast. This oatmeal can brighten up the most dreary day with a vanilla base flecked with pineapple and chopped cherries.

I finally decided I’m going to  Eat Write Retreat in May and will hopefully learn some cool tips. I will definitely learn something about taking pictures, since I really know nothing at this point. Most of the pictures on this blog are actually taken with my camera phone. It has more mega-pixels than my older camera!

Slow Cooker Pineapple Upside-Down Cake 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
  • 1/2 cup minced pineapple (fresh, frozen, or canned)
  • 6 cherries, chopped (fresh or frozen)
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoon(s) sweetener of your choice

The night before: Spray your crock with some oil to help with clean up later. Add everything but 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. Stir in the sweetener.

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

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Slow Cooker Banana Walnut Bread Oatmeal

April 5, 2011 · by ·

There’s nothing more soothing than a slice of homemade  banana bread. Find your comfort in this nutritious bowl of oats. It’s perfect to make for one of those days when you have a tough meeting, or just a too-busy day.

Slow Cooker Banana Walnut Bread 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 teaspoon cinnamon
  • 1 – 2 tablespoons sweetener
    (I used agave)
  • For serving: chopped walnuts

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 cinnamon, sweetener, walnuts, and mashed banana.

Top each serving with walnuts 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 Strawberry Lemonade Oatmeal

March 31, 2011 · by · 3 Comments

All I need is a few days in the 60s to be ready for Spring. A few days in the 80s and then I don’t want to go back! The weather here in NC obviously doesn’t share my opinion. It’s been cold and rainy  - I even had to scrape ice off my car the other day!  But a bowl of this oatmeal and a few daydreams are all I need to believe Spring is really here.

This oatmeal has the tang of fresh strawberries with the smooth flavor of the lemon extract. The lemon zest adds an extra burst of flavor that really makes it perfect. You may need to add extra sweetener if your strawberries aren’t super sweet.

Slow Cooker Strawberry Lemonade 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
  • 1 1/2 cups water
  • 1/2 cup chopped strawberries (fresh or frozen)
  • 1 teaspoon lemon extract
  • 1 – 2 tablespoons sweetener
    (I used agave)
  • 1/2 to 1 teaspoon lemon zest

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

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

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Slow Cooker Kheer Oatmeal

March 30, 2011 · by · 2 Comments

I love the flavors of Indian food and that includes kheer. Kheer is a creamy rice pudding with cardamom, raisins, and nuts. This oatmeal is a guilt-less (and vegan) version of the tradition cream laden dessert.

This is one of my all time oatmeal favorites and the ingredients should be available in your local grocery so give it a try this week. I may actually make this for dessert one night this week. It tasted exactly like the kheer I remember!

Slow Cooker Kheer 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 teaspoon ground cardamom
  • 1/4 cup raisins or raisin mix
    (I used Trader Joe’s golden berry mix with raisins, cherries, cranberries, and blueberries.)
  • 1 – 2 tablespoons sweetener (I used agave)
  • For serving: a pinch of saffron and chopped nuts (pistachios, cashews, almonds or assortment)

The night before: Spray your crock with some oil to help with clean up later. Add oats, So Delicious Coconut Milk, raisins, and cardamom. 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 the saffron if you’re using it. Top each serving with chopped nuts.

**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 Banana Creme Pie Oatmeal

March 29, 2011 · by · 4 Comments

We’ve been eating a ton of bananas. So many, in fact, that I haven’t been able to cook much with them. Last week we didn’t eat any, so be prepared for a few banana oatmeals this week.

This oatmeal gets its ‘crust’ from a topping of crushed graham crackers. If you don’t have any try some granola or a crushed cookie.

Slow Cooker Banana Creme Pie 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 graham crackers

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 chopped graham crackers 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 Almond Macaroon Oatmeal

March 24, 2011 · by · 4 Comments

This oatmeal is not based on the super fancy French macaroons. I grew up with macaroon cookies that were big piles of moist coconut that sometimes had almonds or chocolate chips in them.

It has a bold and soothing flavor  plus it’s easy to throw together in the slow cooker when you think you just can’t do one more thing before you go to bed!

Slow Cooker Almond Macaroon 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 coconut
  • 1 teaspoon almond extract
  • 1 – 2 tablespoons sweetener
    (I used agave)
  • Slivered almonds and extra coconut for topping

The night before: Spray your crock with some oil to help with clean up later. Add everything but 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.  Stir in sweetener and top with slivered almonds and extra coconut.

**(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 Earl Grey Oatmeal with a touch of Rosewater

March 23, 2011 · by · 1 Comment

I got the rosewater awhile ago, so it was about time for me to make an oatmeal with it. I love how the rose taste goes perfectly with the bergamot in the Earl Grey tea.

I know the picture doesn’t show much, but all the tasty goodness is inside – I promise! I garnished it with chopped pistachios but it tastes fine with or without them. Later in the season I would use organic rose petals from my one death-defying rosebush instead.

You can use green or black Earl Grey tea, but you can’t leave the tea bags in the oatmeal over night or it will be very bitter. Instead warm the nondairy milk on the stove, then steep the tea bags for the recommended amount of time (black tea around 4 minutes, or green tea about 3 minutes). Then remove them and uses the infused milk to cook the oatmeal with.

Slow Cooker Earl Grey Oatmeal with a touch of Rosewater

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 (they have a gluten-free one as well)
  • 2 cups Unsweetened So Delicious Coconut Milk
  • 2 teabags red tea Earl Grey
    (I used Republic of Tea Earl Greyer)
  • 1 teaspoon rosewater
  • 1 to 2 tablespoon(s) sweetener of your choice

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

**(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 Red Bean (Adzuki) Oatmeal

March 22, 2011 · by · 5 Comments

This has a taste similar to red bean ice cream. I added a little extra sweetener for this one since I needed it to give it a sweeter feel.

If you (or anyone you live with) is a more traditional eater, adding the candied ginger makes it taste less beany. But if you like red bean ice cream you’ll really like this oatmeal.

You can always cook the beans ahead of time and purée them with some of the nondairy milk and sweetener. This will help picky eaters get on board with a Chinese dessert for breakfast! (Plus they won’t be able to pick them out…)

The red beans adds iron, potassium, and an extra shot of protein to your morning bowl of oats. You could leave out the sweetener all together and make this a savory breakfast if you wanted to.


Slow Cooker Red Bean 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 (they have a gluten-free one as well)
  • 2 cups Unsweetened So Delicious Coconut Milk
  • 1/4 cup dried adzuki beans
  • 1 – 2 tablespoons sweetener
    (I used vanilla sugar)
  • diced candied ginger for garnish (optional)

The night before: Spray your crock with some oil to help with clean up later. Add everything but sweetener and the optional candied ginger. 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 optional diced candied ginger.

**(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 Red Velvet Cake Oatmeal – The Oatmeal to Brighten Your Monday

March 21, 2011 · by · 2 Comments

Happy Monday! I don’t know about you, but I’d rather still be at home sleeping. I may have to implement a permanent dessert for breakfast Mondays to tempt me into a better Monday mood.

Red velvet cake is one of my absolute favorite desserts, so I thought I’d turn it into an oatmeal. (Big surprise, right?) I cooked the beets ahead of time because I didn’t think they would mash into a paste if I cooked them along with the oatmeal. It’s a great way to use a that leftover or forgotten beet in the back of your vegetable drawer.

This didn’t turn out as red as I wanted it, but I don’t think it could take more beets or less cocoa and still taste as good. But even my resident beet hater didn’t complain!

Slow Cooker Red Velvet 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 cooked beet, puréed (Use 1 – 3 tablespoons of the milk or water if needed.)
  • 1 tablespoon cocoa
  • 1 teaspoon vanilla extract
  • 1 – 2 tablespoons sweetener
    (I used agave)

vanilla creme icing:

  • 3 tablespoons Vanilla So Delicious Coconut Yogurt mixed with the paste scraped out of 1/2 vanilla bean

The night before: Spray your crock with some oil to help with clean up later. Add everything except for the sweetener and vanilla creme icing. 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 vanilla creme icing.

**(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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