This easy and nutrient-ladened breakfast from the Plants First cookbook makes for a no-stress start to your day. To cook the oatmeal overnight so its ready when you wake up, set the slow cooker for 4 hours on low. It will turn off when done and be ready for you to enjoy when you wake up.
What you need:
1 cup steel-cut oats
¼ cup ground flaxseeds
3 cups water
1 (13.5-ounce) can full-fat, unsweetened coconut milk
2 medium apples, diced
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ginger powder
¹⁄8 teaspoon ground cloves
½ teaspoon salt
2 tablespoons toasted walnuts, for topping
¼ cup blueberries, for topping
What you do:
- Place oats in a fine-mesh strainer and rinse under cool running water until clear to remove impurities.
- Coat a 3-quart slow cooker with cooking oil spray.
- In a medium bowl, combine oats, flax, water, coconut milk, apples, vanilla, cinnamon, nutmeg, ginger, cloves, and salt and transfer to prepared slow cooker. Set slow cooker for 2 hours on high.
- To serve, divide into two serving bowls and top with walnuts and blueberries.