Who doesn’t like to get out their CrockPot slow cooker during the winter to whip an easy recipe? Or anytime for that matter?
I’m a sucker for creamy oatmeal during the chilly winter months. Especially with warm, spicy cinnamon and fruit.
I’m quite absent-minded when it comes to things that take a long time to cook on the stove top. Rice, millet, oats, quinoa. Unless I have a something else cooking at the same time I often forget about it boiling away and before I know it I’m running to prevent a large mess than what’s already taken place. The boil-over happens regularly at my house.
I actually put this together with Nate in mind. Anyone with little kids knows that the food has to be ready when they’re hungry. Or else. When it’s hot out of the slow cooker, I give it a whirl in the mini-food processor with a little coconut milk to think it out and spoon feed him. After it’s cooled in the refrigerator, the oats are thick enough to cut into small pieces he can pick up himself.
Have you been slow cooking lately?
Serves: serves 2 - 4
- 1 cup gluten-free steel cut oats
- 3 cups filtered water
- 1 organic apple, chopped
- 3 tablespoons coconut palm sugar
- 1 tablespoon coconut oil
- ½ teaspoon sea salt (optional)
- Combine the oats, water, apple, coconut palm sugar, coconut oil, and optional salt in the crock of a small 2 - 2½ quart slow cooker. Cover and cook on low for 2½ - 3½ hours, until the oats are tender.
- Serve as is or with additional coconut sugar, topped with nuts and warm coconut milk, or a drizzle of honey or coconut nectar.