Vegan Slow Cooker Apple Pie Coconut Oatmeal 

Vegan Slow Cooker Apple Pie Coconut Oatmeal 

Full-fat coconut milk adds richness and satiating power to these steel cut oats.

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Serves: 2

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:

  1. Place oats in a fine-mesh strainer and rinse under cool running water until clear to remove impurities.
  2. Coat a 3-quart slow cooker with cooking oil spray.
  3. 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. 
  4. To serve, divide into two serving bowls and top with walnuts and blueberries.
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