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Slow Cooker Lemon Blueberry Muffin Oatmeal

Posted By geekypoet On February 16, 2011 @ 1:00 pm In Breakfasts,Crockpot,Featured Recipes,Recipes with Photos | 23 Comments

From Healthy Slow Cooking – A Vegan Slow Cooker Blog

This oatmeal reminds me of my favorite muffin.  You get blueberries in every bite with a bright burst of lemon. There’s something about just smelling lemon that seems to make the ickiest day seem to have possibilities.

Slow Cooker Lemony Blueberry Oatmeal

2 to 3 servings

**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts

  • 1/2 cup steel-cut oats
  • 2 cups Unsweetened So Delicious Coconut Milk
  • 1 cup blueberries
    (I used fresh, but frozen should work fine too)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract (or 1/2 teaspoon lemon zest)
  • 1 – 2 tablespoons sweetener
    (I used agave)
  • For serving: finely grated lemon zest and more fresh blueberries

The night before: Spray your crock with some oil to help with clean up later. Add everything except sweetener and lemon zest. 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.  If you used fresh blueberries they will have floated to the top of the crock. Just smash them a little with the spoon while you’re mixing the pot to incorporate them into the mix. Stir in sweetener.

Top each serving with lemon zest and more fresh blueberries if you want.


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