Slow-Cooker Carrot Cake Oatmeal
From Jenny Sugar, POPSUGAR
Ingredients
- 1 cup steel-cut oats (not to be replaced with quick or rolled oats)
2 tablespoons flaxmeal
2 cups shredded carrots
4 cups unsweetened soy milk (or almond)
1 cup water
1 teaspoon vanilla extract
1/2 teaspoon sea salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 cup maple syrup
5 tablespoons raisins
5 tablespoons walnuts
Directions
- Add all the ingredients except for the raisins and walnuts to a lightly greased glass bowl that will fit inside your slow cooker. Give it a good stir, and place the bowl in the center.
- Carefully fill the slow cooker with water, to about one inch below the rim of the glass bowl. Cook on low for eight hours.
- In the morning, remove the lid and stir up the oatmeal. Scoop out about a one-cup serving, and top with a sprinkling of nuts and raisins and any other toppings you choose.
- Store uneaten oatmeal in the fridge.
Below is the nutritional info for one serving with walnuts and raisins:
Source: Calorie Count [1]
Information
- Category
- Breakfast/Brunch
- Cuisine
- North American
- Yield
- 5 servings
- Total Time
- 7 hours, 59 minutes, 59 seconds
Nutrition
- Calories per serving
- 339