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Slow Cooker Hummingbird Cake Oatmeal
Nb persons: 2
Yield:
Preparation time:
Total time:
Source: healthyslowcooking.wordpress.com
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts | |
1/2 cup | Country Choice Organic steel-cut oats |
2 cups | Unsweetened So Delicious Coconut Milk |
1/2 cup | minced pineapple, (fresh, frozen, or canned) |
1 teaspoon | vanilla extract |
1/2 teaspoon | cinnamon |
1 | ripe banana, (the riper it is the less extra sweetener you’ll need to use) |
2 tablespoon | chopped pecans |
‘icing’ topping | |
1/2 cup | Vanilla So Delicious Coconut Yogurt |
1/4 cup | chopped pineapple |
1 tablespoon | chopped pecans |
The night before: Spray your crock with some oil to help with clean up later. Add oats, pineapple, cinnamon, and So Delicious Coconut Milk. Cook on low over night (7 to 9 hours). You can mix the icing topping ingredients now and store in the fridge overnight.
In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. In a separate bowl mash the banana and mix it and the nuts in with the oatmeal. Top each serving with the icing topping and top with extra pineapple if desired.
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