Hey there everyone! I’ve got yet another variation on one of my favorite breakfasts to share with you today–slow cooker oats! Popping a big batch of steel cut oats in on a Sunday is one of the easiest things to ensure you’ve got a hearty, healthy breakfast for the week ahead. If you have seen some of my other oat recipes, you probably know I think they are a fantastic spot to throw in some extra veggies, as well.
I know some people think veggies are a bit strange in a traditionally sweet breakfast, but it’s pretty much like using carrots in cake or zucchini in a bread. They add moisture and some texture, but don’t take away from the lovely flavor! That holds especially true when you use vegetables that are naturally sweet. This week I opted for golden beets and butternut squash to jazz up my oatmeal. “Golden” everything is in right now since turmeric is rightly in the spotlight for its great natural healing properties. Why not go for the gold with my whole bowl?
Perhaps if the veggies make you a bit wary, the blueberry sauce will real you back in to actually take a look at the recipe. Berries are another nutritional powerhouse with their antioxidants and fiber. I often mix them into a bowl of oatmeal, but this time figured I would jazz up my presentation with some blueberry chia sauce. For such a nice finisher, it couldn’t be easier to make!
Makes 8 servings
- 2 cups steel cut oats
- 1 cup shredded raw golden beets
- 1 cup shredded raw, peeled butternut squash
- 1/2 cup chopped pitted dates
- 3 tablespoons chia seeds
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper*
- 1/2 teaspoon ground nutmeg
- 6 cups water
- 1/2 cup coconut milk (optional–I had some left in the fridge to use up, haha!)
Place everything in a 3-4 quart slow cooker and stir together the ingredients. Cover then set to high and cook for about 2-2 1/2 hours or on low for approximately 4. The time really does vary depending upon the size of your slow cooker and how much volume is in it, so check periodically to make sure it doesn’t need more liquid or that it isn’t starting to over-cook. It really is easy to make, but I have found I prefer to be close by while it cooks since it can go from being perfect to being stuck to the sides in about 15 minutes.
Serve with the blueberry sauce and a sprinkle of hemp hearts!
*The black pepper helps with the absorption of the turmeric. I promise you can’t taste it in the final product.
Makes just under 2 cups
- 2 cups fresh or frozen blueberries
- 1/4 cup water
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon allspice
- 2 tablespoons chia seeds
Place the blueberries, water and spices in a medium saucepan. Bring just to a boil, then lower heat and simmer for about 10 minutes. If you want a smooth sauce, let cool then blend the blueberry mixture before adding in the chia seeds. I don’t mind a few chunks, so I opted to leave it as is. Mix in the chia seeds then let it sit for 10-15 minutes while it cools so the chia seeds have a chance to soften.
Use on your oatmeal or as a fruity topper for some nice cream!
Thanks for stopping by! I will also be sharing this on my Steemit profile.