It’s day 9 of Love Your Oatmeal Week – which I am renaming to “Love Your Oatmeal Celebration” – so I sound a little less crazy! I am however a little obsessed with oatmeal and I think it’s the continued success of all my crazy flavor ideas that’s keeping me motivated. I was actually excited for this morning to come when I went to bed last night. Not an easy feat on a work night!
If you don’t have orange flower water it’s fine to leave it out. It adds a very subtle sweet flavor and aroma. Before buying any, make sure it’s food grade, which most Middle Eastern stores carry. I was unable to find food grade at my local Whole Foods.
You can leave off the topping altogether or just use a teaspoon or two of your favorite nut. Depending on how sweet your figs are you may need to add a little sweetener if you make it that way.
Slow Cooker Vanilla Fig Oatmeal
- 1/2 cup steel-cut oats
- 2 cups unsweetened So Delicious Coconut Milk only 50 calories a cup!
- 1/2 cup chopped dried figs
- 1/4 teaspoon cardamom
- 1/4 teaspoon food grade orange flower water optional
- 1/2 vanilla bean scraped or 1/2 teaspoon vanilla paste or 1 teaspoon vanilla
- 1 tablespoon chopped pistachios
- 1 tablespoon chopped walnuts
- 1 tablespoon chopped almonds
- 1 tablespoon brown rice syrup
- 1 tablespoon agave nectar
- pinch of cinnamon
- The night before:
- Spray your crock with some oil to help with clean up later.
- Add everything except baklava filling topping ingredients to the slow cooker.
- Mix together the 'baklava filling' 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 baklava filling, making it as sweet as you like it.