Ingredients
Directions
Add all of the ingredients to the bottom of your 4- or 6-quart slow cooker, except for the pecans. Stir well.
Cover and cook on LOW for one hour.
Remove cover and stir to combine the ingredients evenly, scraping the oats off the bottom and away from the sides.
Divide into four bowls (or however many you plan to serve and save the remaining oatmeal for the next day) and top with pecans. If you want extra crunch and flavor make the Sweet and Savory Pecans ahead of time.
Chef's Notes
Substitutions
Instead of oats use dried buckwheat. The cooking time is the same, one hour.
Instead of maple syrup use date paste.
Use organic steel-cut oats in place of rolled oats. It will increase the cooking time to 3–5 hours on high or 5–7 hours on low. Check halfway and add more liquid — water or plant-based milk — as needed.
Storing extra oatmeal
Store in the refrigerator for up to one week. To reheat, top the desired amount with a few tablespoons of water or plant-based milk then warm in a small saucepan.
To freeze, place in an airtight freezer-safe storage container for up to one month. To thaw, place in the refrigerator for 24 hours before reheating.
Ingredients
Directions
Add all of the ingredients to the bottom of your 4- or 6-quart slow cooker, except for the pecans. Stir well.
Cover and cook on LOW for one hour.
Remove cover and stir to combine the ingredients evenly, scraping the oats off the bottom and away from the sides.
Divide into four bowls (or however many you plan to serve and save the remaining oatmeal for the next day) and top with pecans. If you want extra crunch and flavor make the Sweet and Savory Pecans ahead of time.
