- 3/4 cup Hodgson Mill Steel Cut Oats
- 1 cup coconut milk
- 2 Tbsp. brown sugar
- 1 cup fresh peaches, diced
- 1 tsp. ground cinnamon
- pinch of salt
- 2 cups water, plus additional water to surround the bowl
- 1/2 cup toasted walnuts, to serve
- brown sugar, to serve
- milk, or coconut milk, to serve
- 1-2 chopped peaches, to serve
Note: You will need a slowcooker, and a 4 to 5 cup capacity heatproof bowl that fits inside the crock, with 1-2 inches of headroom for oats to expand as they cook. You will also need additional water to make the water bath around the bowl.
6-8 hours before eating (night before): Mix oats, coconut milk, brown sugar, diced peaches, cinnamon, salt and water in heatproof bowl that fits inside slowcooker crock.
Center bowl in bottom of the slowcooker crock. Inside the crock -- but outside the bowl full of ingredients -- add water until level with oatmeal mixture in bowl. Oats will cook slowly and gently in a water bath. Cover slowcooker with lid. Turn on low heat. Cook oats for 6 to 8 hours or until you wake up the next morning.
When ready to eat, remove the lid and stir cooked oats well. Spoon into serving bowls, and top with toasted walnuts, brown sugar, fresh peaches, and milk or coconut milk, if desired.
Makes about 5 servings
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