I’ve been on quite the beets kick with my cooking lately. They really are quite versatile–you can roast them, put them in soup, make a bright smoothie with them, and even put them in oatmeal! It may sound a little odd, but the natural sweetness actually pairs well with the traditional warm spices like cinnamon and ginger for a hearty bowl of steel cut oats. I also used pears in my oats along with dried figs to round out the naturally sweet flavor I was going for in my breakfast. 😉
As we get ready to end off 2017, I am still doing my best to fly the plant-based flag and try to show everyone how wonderful a diet based on whole foods can be! Even if you do not totally omit all animal products in your daily meal plan, adding more vibrant plant foods can make a huge difference in your health and wellness. Plants give life in so many ways, so I hope I can at least inspire you to try a few new ways to incorporate them into your own wellness routine.
Beet & Pear Slow Cooker Oats
Makes 8 Servings
- 2 cups steel cut oats
- 1-2 cups shredded raw beets, about 1-2 medium (I used 2, but if you may want to start with 1 cup if you don’t love beets)
- 1 pear, cored & shredded
- 5-6 dried mission figs, chopped
- 3 tablespoons chia seeds
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 7 cups water
- nuts, for serving
Use a food processor or hand shred your beets and pear. Place all of the ingredients in a 5-6 quart slow cooker and mix together. Cook on low for 4 hours, then stir and check to see if your oats are cooked through. If needed continue to cook on low, checking every 20-30 minutes to make sure not to overcook. It is alright to have a little extra liquid left as it will help keep leftovers moist.
Sprinkle with some nuts if you like–pistachios were excellent! Keeps well in the refrigerator for up to 5 days.