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Slow Cooker Vanilla Fig Oatmeal Topped with Baklava Filling

Posted By geekypoet On February 24, 2011 @ 5:20 pm In Breakfasts,Crockpot,Recipes with Photos | 6 Comments

Just another oatmeal from Healthy Slow Cooking – A Vegan Slow Cooker Blog (That’s currently obsessed with steel cut oats.)

If you don’t have orange flower water it’s fine to leave it out. It adds a very subtle sweet flavor and aroma. Before buying any make sure it’s food grade, which most Middle Eastern stores carry. I was unable to find food grade at my local Whole Foods.

You can leave off the topping altogether or just use a teaspoon or two of your favorite nut. Depending on how sweet your figs are you may need to add a little sweetener if you make it that way.

Slow Cooker Vanilla Fig 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 (only 50 calories a cup!)
  • 1/2 cup chopped dried figs
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon food grade orange flower water (optional)
  • 1/2 vanilla bean scraped or 1/2 teaspoon vanilla paste or 1 teaspoon vanilla

‘baklava filling’ topping

  • 1 tablespoon chopped pistachios
  • 1 tablespoon chopped walnuts
  • 1 tablespoon chopped almonds
  • 1 tablespoon brown rice syrup
  • 1 tablespoon agave nectar
  • pinch of cinnamon

The night before: Spray your crock with some oil to help with clean up later. Add everything except baklava filling topping ingredients to the slow cooker.  Now mix together the ‘baklava filling’ in a small bowl and store in the fridge until the morning. 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. Top each serving with a few tablespoons of the baklava filling, making it as sweet as you like it.


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