From the Kitchen

The dog days of winter are here and that means my cravings for comfort food increase exponentially. I jut finished prepping my favourite crockpot oatmeal for breakfast and I promised the recipe to a fellow tweeter a long time ago. I found the recipe in a vegetarian magazine several years ago and it’s become a winter staple for me. I love waking up to it. I love that it makes a ton and that’s breakfast taken care of for the week. It’s super easy to prep and super easy to take to work and warm up on the fly too. Oh, did I mention it’s healthy? So without further adieu, here is the recipe, and a pic of it just assembled…


4 cups light vanilla soy (or almond) milk
4 cups water
1 3/4 cups steel cut oats
1/2 cup dried cherries or craisins
1/2 cup plus 3Tbsp maple syrup (I use sugar free), plus more for drizzling
1/2 tsp salt
1/4 tsp ground allspice
1/2 cup blueberries, optional
1/3 cup chopped pecans, optional

Coat 4 quart slow cooker with cooking spray. Combine soy milk, oats, dried cherries, 1/2 cup maple syrup, salt, allspice and 4 cups of water in slow cooker. Cook on high for 2 to 4 hours. Turn off slow cooker and stir in 3Tbsp of maple syrup. Add water as necessary to achieve desired thickness. Serve garnished with blueberries and pecans if desired. Serves 8.

I never add the 3Tbsp of syrup at the end. I always use the super light unsweetened vanilla almond milk. I add in a little bit of Mexican vanilla. I learned that from my resorts in mexico that cook their oatmeal with whole vanilla beans throughout and it’s heavenly. And this time, since I had frozen blueberries in the freezer, I added them during the beginning of the cooking process, but if they were fresh I would have waited to garnish at the end.

Crockpot steel cut oats with craisins and blueberries will be... on Twitpic

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