Monday, December 19, 2011

Overnight Oatmeal {GF|DF|SF}

This is a perfect "make ahead" meal if you know you're going to have a busy day. You throw all ingredients into the crock pot before you go to bed and let it cook on low all night. 

I unintentionally made it gluten, dairy, and soy free. It turned out rich and creamy! Any milk can be used and regular whole oats are great, too.

This is what I plan for breakfast when I am scheduled to work as a nurse. It's perfect for starting out my 13+ hour days. It's hearty and keeps me full for hours. 


2 cups Gluten Free Oats 
{or regular oat but not instant}

4 cups Rice or So Delicious Coconut Milk
{any milk can be used}
+ a little extra before serving

1 can Coconut Milk
{I prefer the kinds from Asian markets like the one seen above. There is almost no "water." It's mostly cream.}

3/4 cup Brown Sugar

1 tsp Vanilla Extract

2 tsp Salt

1 Apple, diced

1/2 cup Dried Cranberries


Dried Cranberries or Raisins
Fresh Fruit or Dried Fruit
Pecans, Walnuts, Flax
Brown Sugar or Maple Syrup

To Make:

Dump all ingredients except toppings into a crock pot. Mix with a wooden spoon. 

Cook in crock pot on low (6-8 hours) overnight. 

To Serve:

Mix the oatmeal mixture in the crock pot. Add a splash or two of milk if it became thick. 

Serve warm with your favorite toppings.

Thanks Mary Banducci Photography for the photos!

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