Some say you eat with your eyes first, and maybe that’s true for quite a few. But me? Well, I eat with my nose first…if something smells heavenly, my enjoyment begins long before I take that first bite.
If you love the idea of filling your house with the smell of something wonderful cooking, have I got a recipe for you! I make this slow-cooking, nutty delight around 11:00 PM on a Sunday night as I’m battening down the hatches and heading for bed. I turn it on LOW, cook it overnight and wake up at 6:30 AM to heaven in a bowl. (I store the rest in a Pyrex bowl with a tight lid, and microwave a bowl each day all week– sometimes for breakfast, sometimes a half-portion as a mid-afternoon snack.)
In your slow cooker combine:
1 Cup Steel Cut Oaks (Use only old-fashioned, steel cut oats– no shortcuts! I use the Organic type from Wegmans.)
4 Cups Almond Milk
2 medium apples, chopped (I don’t peel mine…can’t be bothered– plus the skin disintegrates, and adds to the texture and lavor)
1 teaspoon coconut oil
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Stir and cook on low for 8 hours. Stir before serving. Enjoy warm with a little extra Almond Milk. Add a little honey or maple syrup if it’s not sweet enough for you.
P.S. Wouldn’t this cold, rainy weekend be a great time to try this? Let me know how you like it!
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