Yesterday I took a little trip to the place where most of my stuff is in storage. I had to dig out a few things I’ve been missing since I moved into my boyfriend’s place three weeks ago. (We’re remodeling an old house on the other side of town that we hope to be into before Christmas.) I went for the crock pot and a cookbook, but came out with a bag full of random kitchen utensils as well (I absolutely need my lemon zester!)
I was so excited about the crock pot that I had to use it right away. Last night I threw a few ingredients in it before heading out on the town. I put the bowl in the fridge and left myself a note by the door to plug it in before going to sleep.
Carrot Cake and Zucchini Bread Oatmeal from The Vegan Slow Cooker by Kathy Hest
Steel-cut oats & veggies
- 1/2 cup steel-cut oats
- 1 1/2 cup vanilla non-dairy milk (I used almond)
- 1 small carrot, grated
- 1/4 small zucchini, grated
- pinch of salt
- pinch of nutmeg
- pinch of ground cloves
- 1/2 tsp. cinnamon
- 2 Tbsp. brown sugar or maple syrup
Oil the bowl of the slow cooker. Combine all ingredients and cook on low for 6-8 hours. In the morning add chopped pecans and more milk if needed.
I overslept and mine was pretty dry so I scooped some in a mug, added coconut creamer and gave it a stir. Delicious-ness!
What do you like in your oatmeal?