Easily feed a crowd on a busy morning with Ree’s simple recipe. Just pop a few ingredients into your slow cooker the night before and wake up to a big batch of sweet, creamy oatmeal.
TIME & SERVINGS
YIELDS:8 to 10 servings
PREP TIME:10minutes
COOK TIME:8 hr 10 min
PREP TIME:10minutes
COOK TIME:8 hr 10 min
INGREDIENT
4 cups frozen peach slices
2 cups steel-cut oats
2/3 cup packed brown sugar
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 cup sliced almonds
1 cup flaked coconut
2 cups golden raisins
1 cup whole milk
1/4 cup heavy cream
1 cup fresh blueberries
Honey, for drizzling
2 cups steel-cut oats
2/3 cup packed brown sugar
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 cup sliced almonds
1 cup flaked coconut
2 cups golden raisins
1 cup whole milk
1/4 cup heavy cream
1 cup fresh blueberries
Honey, for drizzling
INSTRUCTIONS(STEPS)
- Place the frozen peaches, oats, brown sugar, vanilla, salt and 8 cups water in the bowl of a slow cooker. Stir, set to low and cook for 6 to 8 hours or up to overnight.
- Meanwhile, toast the sliced almonds and flaked coconut separately in dry nonstick skillets over medium heat, shaking the pans frequently to ensure an even toast, until golden and fragrant, 3 to 4 minutes. Let cool. Store, covered, until serving.
- To serve, stir the raisins, milk and cream into the oat mixture. Spoon into bowls and garnish with the almonds, coconut, blueberries and a drizzle of honey.