Steel cut oats combined with shredded carrots, apples, raisins, coconut and pecans becomes a wholesome “feel good” make-ahead breakfast recipe you won’t be able to live without.
2medium to large Granny smith applespeeled and finely chopped
1-cupraisins
2cupsunsweetened coconut milk
6cupswater
1cupshredded unsweetened coconut
1cupchopped pecans
Serve with pure maple syrup
Instructions
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.
Notes
sugars: 16Make-ahead InstructionsOatmeal 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.