Steel-cut oats, coconut cream, coconut flakes, almonds, and pears are all combined in this oatmeal, which is slowly cooked to a wonderfully creamy goodness that is guaranteed to satisfy. If preferred, top with a sprinkle of maple syrup and fresh berries.
| Prep Time: | 10 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 10 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 12 cups water
- 4 cups steel-cut oats
- 4 cups chopped almonds
- 4 pears, diced
- 1 (14 ounce) can full-fat coconut cream
- 1 ¼ cups raw cane sugar
- 7 ounces unsweetened coconut flakes
- 4 tablespoons flax seeds
- 2 tablespoons coconut oil (Optional)
- 2 teaspoons sea salt
- 2 teaspoons vanilla extract
Instructions
- Place water, oats, almonds, pears, coconut cream, cane sugar, coconut flakes, flax seeds, coconut oil, sea salt, and vanilla extract into a 6-quart or larger slow cooker. Stir to combine.
- Cook on Low until thoroughly combined, about 8 hours.
Reviews
I would give this 5 stars even if I did not have all the ingredients.I omitted the pears and the almonds bc my daughter can’t have it. I only made 1/3 of the recipe. After 5 hours on high, it came out just perfect. You can add more milk when serving. I like mine with less liquid. delicious, not too sweet, just right.
This turned out creamy and tasted good. I made some changes though. I cut the recipe in half because I didn’t need 16 servings. I still used the full can of coconut milk. I wondered if the amount of almonds might be a typo–I only used half the amount called for, and it was still very nutty. I don’t like a lot of sugar for breakfast, so I only used 2 T sugar. I cooked mine during the day and was able to watch it, and it was done and starting to stick to the bottom at 5 hours.