- 2 cups steel cut oats
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 cups grated carrots
- 2 medium to large Granny smith apples peeled and finely chopped
- 1- cup raisins
- 2 cups unsweetened coconut milk
- 6 cups water
- 1 cup shredded unsweetened coconut
- 1 cup chopped pecans
- Serve with pure maple syrup
In a 6 quart slow cooker add the steel cut oats, ground cinnamon, ground ginger, ground nutmeg, grated carrots, and apples. Slowly stir in the coconut milk and water. Cover and cook for 4-5 hours on low. Stir the oatmeal occasionally to keep it from sticking to the bottom. Let it sit for ½ hour. The oatmeal will continue to thicken as it sits.
Stir in unsweetened coconut and pecans. Stir in extra coconut milk or water if the oatmeal is too thick.
Serve hot with pure maple syrup.
Oatmeal can be made ahead of time and stored in the refrigerator up to 5 days and/or frozen for up to 3-6 months. I recommend portioning out before freezing.
Serving: 1g | Calories: 298kcal | Carbohydrates: 40g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Fiber: 6g