Exploits of a Vegan Wannabe

Photo By: S. Duquet

This rich and creamy breakfast is so brilliantly supreme that you would think that it could only be served in an exquisite 5 star bed and breakfast.  In reality, it can be served from your very own mini-crock pot on any average weekday or for your everyday special moments in life.

After minimal preparation, it simmers overnight in the slow cooker and you will awaken to this lovely, sweet aroma that lingers like pure decadence wafting from your kitchen.  Go ahead, wander out of bed, put on a pot of coffee and serve up a few bowls of this oatmeal to a cheering audience of delighted family members.  Or, wake up an hour early, consume it yourself with a pot of java and a great book.

One tip that I urge you to follow is to please, please use a small crock pot, between 1 1/2 to 2 quarts.  If you don’t have one, and we didn’t, go out and pick one up at a nearby discount store.  We found them near us in both Meijer (a regional discount chain) and Target for $10.99.  I’m sharing this with you because when I first made this recipe I used our gi-normous 7 quart crock pot and burned 3/4 of the oatmeal mixture, stunk up the kitchen and missed out on a magical breakfast. This recipe calls for a small crock pot and it is worth following this direction or simply making it on the stove to order. It will not have the  same low and slow character, but I bet the flavors will still be divine.

Slow Cooker Vanilla Fig Oatmeal topped with Baklava Topping

Originally from Fat Free Vegan recipes and modified by S. Duquet

Makes four generous servings

Ingredients:

1 C steel-cut oats

4 C unsweetened non-fat, non-dairy milk

1 C chopped dried figs

1/2 tsp cardamom

1/2 tsp orange extract

1/2 tsp rose water (optional, it is prevalent near us and usually found in Middle Eastern markets)

2 tsp vanilla extract

Baklava topping

2 tbsp chopped pistachios

2 tbsp chopped walnuts

2 tbsp chopped almonds

2 tbsp brown rice syrup  (really, go get this, it does make a difference)

1 tbsp agave nectar

1/4 tsp cinnamon

Make it Happen

The night before:  Spray crock pot with spray oil to help prevent sticking.  Add everything to the slow cooker except the Baklava filling ingredients. Stir, put the lid on and leave it until morning. Next, mix together the Baklava filling ingredients  in a small bowl with a lid and store in the fridge or cool area on counter until the morning.  Cook the oatmeal on low over night (7-9 hours).

Photo By: S. Duquet

Serve it up: In the morning stir your oatmeal well and serve in a biggie bowl. Top each bowl with a few tablespoons of the Baklava filling and serve. You will be confounded by how much this tastes like baklava. The figs become succulent and the steel cut oats become infused past the point of creamy and simply turn into a warm breakfast pudding. The flavors have developed overnight while the sweet and crunchy topping will blow your mind. I pour non dairy milk over mine before serving ala bread pudding and it is more delicious than you imagine breakfast of any kind should be but go ahead and indulge. It is good for you, easy to make and positively the right way to start a marvelous day.

Thank you Fat Free Vegan Kitchen for the inspiration and awesome idea.

Have a delicious day and a hearty breakfast.

Tags: compassionate eating, dairy free, Fatfree vegan recipes slow cooking, going veg, plant based diet, plant strong, slow cook breakfast, trying vegan, trying vegetarian, vegan, vegan breakfast, vegan brunch, vegan challenge, vegan experience, vegan recipe, vegan wannabe