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Slow Cooker German Chocolate Cake Steel Cut Oats

March 21, 2017 Mckenzie Hettman
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First of all,  I know everyone is obsessed with the instant pot pressure cooker and you're probably over hearing about how amazing it is...BUT, GUYS IT'S MAGICAL. If you're wondering if it's worth it to get an one, the answer is yes. So much yes. It's my new favorite kitchen gadget and I'm looking forward to sharing some instant pot recipes over the next few weeks. Today I wanted to share one of our recipes from our slow cooker breakfast e-cookbook. Only a few recipes are available on our blog and the rest are in the e-book which you can find here. We toss everything in the crock pot and let it cook overnight. Who doesn't love waking up to breakfast waiting for them?

Ingredients 

  • 1 TBSP coconut oil
  • 6 cups water
  • 1 tsp sea salt 
  • 1- 13.5 oz can of organic coconut milk
  • 1 cup coconut milk from a carton
  • 1 tsp pure vanilla extract
  • 1/3 cup raw cacao powder
  • 2 cups steel cut oats
  • Shredded coconut for topping
  • Chopped pecans or walnuts for topping, optional

Method 

  1. Lightly grease the crock pot with 1 TBSP of coconut oil and set temperature to low.
  2. Add all the ingredients except pecans and shredded coconut and cover.
  3. After it cooks for 8 hours on low, mix the oatmeal together in the crock pot. 
  4. Stir in shredded coconut and pecans to each serving- enjoy!

Notes

  •  Store leftovers in an airtight container in the refrigerator for up to one week.
  • We think it's sweet enough when adding shredded coconut to our oatmeal. If you find the recipe isn't sweet enough, add brown rice syrup, maple syrup, or brown sugar for sweetness.

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In Vegan, Slow Cooker, Breakfast Tags Steel Cut Oats, German Chocolate Cake, Overnight Oats, Crockpot, Gluten Free, Vegan
← Chicken, Avocado, & Lime SoupEasy Baked Lemon Chicken →

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Welcome! We are Brian & Mckenzie Hettman. Our goal is to bring you wholesome recipes and share our experiences with homesteading. Read more...



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Pulled pork verde stuffed avocados😍😋
Try this garlic artichoke dip if you’re hosting/attended a Super Bowl party🏈 My recipe uses Greek yogurt instead of mayonnaise for a healthy twist👍 P.S This recipe has only received extremely positive feedback and hundreds of people have made it (thanks Pinterest)🙃 #superbowl
👧🏼💭💡
I wasn’t planning on sharing my #bestnine but my heart melted a little when I saw that it was all pictures of my family! So sweet that my family was “liked” more than all the food pics. ❤️❤️
Follow your heart.
I remember when the office was still running and EVERYONE said they had a love like Jim and Pam. From the beginning Brian and I always said we were more like Michael & Holly.. Several years later and a couple beet farmers later, I think we're identifying more with Dwight & Angela😂 #bearsbeetsbattlestargalactica
Do you have a food you eat several times a week, every week? For us, it's this simple arugula salad😍 All you need is a heaping bowl of arugula (my favorite green), shaved Parmesan, olive oil, fresh lemon juice, cracked pepper, and course sea salt. #simplefancy
My garden is growing like crazy which means salad season isn't over yet❤️🥗
#MilliesVeggieGarden #Fajitas
Huckleberry scones😋 #summereats
This weekend was absolutely blissful🖤 For Huck's first camping trip, we went to the mountain and set up camp nestled in a field of wild Huckleberries. I mean how cute is that?! It was the coolest thing to have thousands of wild berries surrounding us and the view of Mount Adams was stunning!
I'm dreaming of fall after the last few days of cooler weather and even some rain! Definitely looking forward to the food more than anything😊 This delicata squash and kale salad with maple vinaigrette is the reason fall foods are so pretty🍁
“A true conservationist is a man who knows that the world is not given by his fathers, but borrowed from his children.” —John James Audubon

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