Vanilla Fig Oatmeal with Baklava Topping has always been one of the top oatmeals on Healthy Slow Cooking, so when I wrote Vegan Slow Cooking for Two or Just You I had to add it in. Breakfast works great in a 1 1/2 or 2 quart slow cooker.
There’s more than just oatmeals in Vegan Slow Cooking for Two or Just You: Tofu Scrambled Breakfast Burritos, Overnight Tofu Root Veggie Hash, Butternut Squash French Toast Casserole, two different DIY creamers and more.
This recipe, like all the ones in my new book, use a 1 1/2 to 2 quart slow cooker.
- ½ cup (40 g) steel-cut oats
- 2 cups (475 ml) unsweetened nondairy milk
- ½ cup (75 g) chopped dried figs
- ¼ teaspoon ground cardamom
- ¼ teaspoon orange flower water, food grade, optional
- ½ vanilla bean, scraped, or 1 teaspoon vanilla extract
- FOR THE TOPPING:
- 1 tablespoon each (8 g) chopped pistachios, (8 g) walnuts, and (8 g) almonds
- 1 tablespoon (20 g) agave nectar
- Pinch cinnamon
- Spray your crock with oil to help with cleanup later or skip it* and just plan on soaking your crock immediately afterward so any stuck-on oatmeal will come right off.
- Add everything except the topping ingredients to the slow cooker.
- In a small bowl, mix together the topping ingredients and store in the fridge until the morning. Cook the oatmeal on low for 7 to 9 hours.
- Stir your oatmeal well. It may seem watery on top, but if stirred, it should become a more uniform consistency. Top each serving with a few teaspoons of the baklava topping, making it as sweet as you like it.
per 1-Cup (233 G) Serving: 246.5 calories; 6.0 g total fat; 0.4 g saturated fat; 6.5 g protein; 46.8 g carbohydrate; 7.0 g dietary fiber; 0 mg cholesterol