Slow Cooker Blueberry Almond Oatmeal

Serves 5

Wet ingredients

  • 2c unsweetened almond milk
  • 1c water
  • 1 tsp pure almond extract
  • 1 tsp lemon zest (optional, but worth it!)
  • 1/2 tsp ginger
  • 1-1 1/2 tbsp extra virgin coconut oil, melted
  • 1/2C unsweetened applesauce

Dry Ingredients

  • 1c steel cut oats
  • 1 tbsp ground flaxseed
  • Pinch of sea salt

Flavor Additions

  • 1/4c raw, unsalted almonds, slivered
  • 1c fresh or frozen blueberries

In a medium bowl combine the wet ingredients. Combine dry ingredients in a separate large oven-safe bowl. Pour the wet ingredients over the dry ingredients and stir until mixed thoroughly, then add blueberries and top with slivered almonds.

Fill slow-cooker 1/4 of the way with water and carefully place the oven-safe dish inside. Cook on low for 6-8 hours.

Stir well before serving,  Serve with additional almond milk if it’s too thick.

Additional Info: Will keep in the fridge for up to 5 days.  Berries and nuts can be switched up as well as the applesauce.  Consider using pumpkin, cranberries and walnuts.  Consider using pear sauce, mashed banana in your wet ingredients – get creative!

About the author ...

Kathy Shackleton, is a Holistic Nutritionist and Health Educator practicing in Dufferin County Ontario. She is passionate about using food as medicine and medicine as food. In her spare time Kathy enjoys hiking, cooking, reading, yoga and volunteering with local groups and events such as Savour Fair which raises funds for students of agriculture and creates community awareness for local, clean food.