Carrot Cake Oatmeal in the Slow Cooker
Usually within a few minutes of waking up, my toddler asks for eggs, pineapple (“pie-noo”) and a mini-bagel. But eeeeevery so often he’ll throw me a curveball and ask for oatmeal. Or, when Funk makes a bowl for himself, Zacky winds up eating half of it. I decided to throw some variety into breakfast this week and make a batch of oatmeal in the slow cooker so it’s ready to heat and eat each morning. I adapted this recipe a smidge and we loved the results. The raisins (which I chopped only for the toddler’s sake) plumped up practically back to raisin status and the steel cut oats have a hearty, stick-to-your-ribs effect that I love first thing in the morning. After reheating each morning, I added a sprinkle of brown sugar. This would also be great with crushed walnuts if you like ’em (except I prefer nuts to stay out of my oats).
1 cup steel cut oats
4 large carrots, shredded
4 cups water
1 cup canned coconut milk
1 cup shredded coconut
1 cup jumbo raisins
3 Tbsp maple syrup
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
Optional: brown sugar and crushed walnuts for toppings
Place all ingredients in the slow cooker and set on low for 4-5hours. Check at the 4 hour mark, stirring to make sure all of the water is soaked in the oats. If not, check back after another 30 minutes.
Once cooked, scoop into individual bowls and top with brown sugar and crushed walnuts.