|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.