Slow Cooker Steel Cut Citrus Coconut Oats with Grapefruit Coconut Cream. A hearty, morning breakfast to brighten up your morning. With just 6 ingredients, and 5 minutes of hands on time, its the perfect make-ahead breakfast or brunch. Vegan and gluten-free, with no added sugar!
How’s that for a mouthful of a title? But I couldn’t leave any of the details out! Especially not the coconut cream because it is my new favorite thing EVER. Like I just want to find ways to incorporate it into my day. It’s the superman ice cream of whipped creams.
My slow cooker is an underused kitchen appliance, I’ll admit. (Psst I have this one and I highly, highly recommend it!) But everytime I use it I’m inevitably excited that I own one and begin planning all of the meals I’m going to make in it. Because they literally take all of the hands on work out of cooking and meal prepping. And bonus: they make your house smell fantastic.
So in hopes of “meal prepping” my breakfast before the early wake up calls of my hospital rotation this week, I thought about steel cut oats. If you haven’t tried steel cut oats, this is the perfect chance! They are so much chewier than rolled oats, and have the most hearty, filling texture that I can’t get enough of. I couldn’t find a recipe on the internet that called out to me, so I made my own. Drawing inspiration from the surplus of oranges I have lying around (anyone else obsessed?), I decided on citrus steel cut oats. Good decision, Karl.
They were incredibly simple to make – just 4 ingredients in the slow cooker! Almond milk, steel cut oats, vanilla, and cinnamon. Stir them up, and cook for 6 hours on low (or 4 hours on high!). Come morning, your next 4 breakfasts will be ready to go.
To fancy them up, because I love, love making beautiful breakfast bowls, I added coconut cream and broiled oranges. I’ve gotten in the habit of making morning breakfast bowls because they force me to slow down, and they bring some intention and creativity to the early morning hours. Which sounds silly, it’s breakfast, but it brings me a lot of joy. So in order to decorate my bowl, I squeezed half of a grapefruit and blended it with coconut cream for a sweet and creamy topping for my oats. GAH SO GOOD. I freaked. No added sugar? But it didn’t need any! It was perfectly sweet, tart, and satisfying.
Next, I quickly toasted up coconut flakes, while broiling oranges. The result? Sweet, sticky goodness. Just a hint of coconut, and a burst of citrus. The warm oats combined with the sunshine of orange was the perfect wake up call. I was in oatmeal heaven.
I know you’re going to love this vegan & gluten-free breakfast because of how incredibly simple, but decadent it is. Healthy, hearty, and delicious. If oranges aren’t your thing- switch it out for another fruit! The base recipe is simple, and a perfect blank canvas for your breakfast creations. If you like something sweeter, add a touch of brown sugar, or warm milk while serving. However you choose, make sure to slow down and savor this lovely morning bowl.
- Stir the almond milk, oats, salt, vanilla, and cinnamon together in a slow cooker and cook 4 hours on high or 6 hours on low.
- Blend the coconut cream and the juice of half a grapefruit in a blender. Taste and add sweetener if desired.
- Place sliced oranges on a baking sheet and turn oven to broil, about 5 minutes per side. Watch closely!
- Toast coconut flakes in an oven at 350 degrees spread on a baking sheet, about 10 minutes until brown and crisp.
- Combine for 4 beautiful breakfast bowls!
Orange you glad you tried this?