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| Photo and recipe courtesy of Healthy Slow Cooking |
This recipe uses a smaller slow cooker that’s 1-1/2 to 2 quarts and makes 2-3 servings.
1/2 cup steel-cut oats (they have a gluten-free one as well)
2 cups unsweetened coconut milk
1 teaspoon vanilla extract
1 teaspoon culinary lavender (food grade)
1 – 2 tablespoons sweetener (vanilla sugar would be lovely)
Vanilla Creme Topping (optional)
3 tablespoons vanilla coconut yogurt mixed with the paste scraped out of 1/2 vanilla bean
The night before: Spray your crock with some oil to help with clean up later. Add oats, milk, lavender and vanilla extracts. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. Stir in sweetener. Top each serving with the vanilla creme topping. It will add sweetness and extra vanilla flavor. What a delicious way to start the day!
NOTE: whilst fresh lavender always looks lovely in a photo, personally I don't recommend it as an edible garnish. The flavor is a little too fresh and can taste a bit "soapy" if it doesn't have time to marinate a bit.
Oh, it's my first time to hear that you can put lavender into meals! Before this, I only heard that you can put rose into it! Nice job!
ReplyDeleteFor more interesting vegan recipes, check at:
http://www.fourgreensteps.com/community/recipes
Hope you like it.
THis is awesome! I love using lavender in the kitchen. Some people think it's wierd...not me!
ReplyDeleteI actually just found a whole book on cooking with lavender. Nothing weird about deliciousness =) Thanks so much for your comments - nice to know someone is reading besides my mom!
ReplyDeleteCould you use other milks? Rice or soy? I wasn't sure if these were ok in the slow cooker overnight.
ReplyDeleteYes, I believe you can use rice or soy but I haven't actually tried it myself. I'm not so good at planning ahead so I usually use rice and/or soy milk (depending on which I have handy at the time) to just make the same oatmeal on the stovetop. Just use a little less milk, 1 cup to every 1/2 cup of oats. If you do try the rice or soy in the slow cooker let me know how it turns out!
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