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.