Slow-Cooker Oatmeal with Mango and Coconut

Serves 8

by Dina Cheney
from Year-Round Slow Cooker
Last Edit Date: 1/21/2013 4:34:35 PM

Perfect when feeding a crowd, this vegan breakfast will whisk you off to the tropics in the middle of winter. Make sure to purchase steel-cut (not whole) oat groats; if you can’t find them, go with steel-cut oats and cook them for less time. Both are available at natural- and gourmet-food stores. Feel free to add more coconut milk when reheating.

more about:

Cooking spray
3 cups steel-cut (not whole) groats
One 33.8-oz. bottle thick mango juice drink, such as Looza
Two 13.6-oz. cans light coconut milk
1-1⁄2 cups coarsely chopped sweetened dried mango slices
1 cup shredded sweetened coconut
2 tsp. kosher salt
1⁄4 tsp. ground nutmeg
1⁄2 cup macadamias, for serving (optional)
Chopped fresh mango, for serving
Grated fresh nutmeg, for serving

Coat the inside of the slow cooker with cooking spray. Combine all of the ingredients (other than the toppings), plus 4 cups water in the slow cooker. Cover and cook on low until tender, about 8 hours.

Meanwhile, toast the nuts in a dry, heavy frying pan over medium heat until golden brown, 3 to 4 minutes. Coarsely chop and set aside.

Ladle the cooked groats into individual serving bowls and top with the chopped nuts, chopped mango, and a pinch of nutmeg.