The use of soy milk makes for not getting the milk curdled through the slow cooking process. I did not have vanilla flavored one, but just plain, it works as well and I added a few drops of vanilla essence.
4 cups of vanilla flavored soy milk
4 cups of water
1 3/4 cups of steel cut Irish oatmeal
2/3 cup of maple syrup (divided)
1/2 cup dried cherries or cranberries
1/2 tsp salt
1/4 tsp ground allspice (allspice is rather brittle, it is easily smashed with the back of a knife if you do not have any ground allspice, but the berries...)
1/2 cup blueberries (thawed if frozen)
1/2 cup chopped pecans, walnuts or hazelnuts (either)
Grease your slow cooker all the way to the sides up, to prevent sticking and baking on to the sides. I used a little butter.
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| No Stevia was used, it just happen to stand around.... |
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| Add 8 hours.... ready at 7:15AM! |
Combine all ingredients, reserve half of the maple syrup, blueberries and pecans (nuts)
Prep time: 10 minutes, the last thing I did that night before hopping to bed!
Cover and cook on Low for 8 hours.
Wake up to the delicious scent of cooked oatmeal.....
Turn off slow cooker, stir in remaining maple syrup. Add more soy milk or water if needed. Mix it up carefully, it's hot!
Make good cups of coffee....
Serve in your nicest cereal bowls, garnish with blueberries, nuts, strawberries, add a sprinkle of Chia seeds and you are good to go for hours!
Bon Appetit!
It made enough for a crowd. I remember it was for 6 portions, but mine turned out about 9 servings.
(see photos for size)
Cooling on the deck, ready to go into the freezer for use in the next week or so for an even easier breakfast!
Have fun trying.....
All images via V.Zlotkowski
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