Overnight Oatmeal with Apricots and Coconut Milk

As ready as we are to ease into spring, in a lot of the country it still feels like oatmeal season. Warm up those cool spring mornings with a slow cooker full of creamy oatmeal that you put on to cook the night before, just before bedtime. This recipe, from our latest book The Family Slow Cooker, makes a nice big batch that can be reheated throughout the week for a quick and easy hot breakfast.

Overnight Oatmeal with Apricots and Coconut Milk
Serves 6
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Ingredients
  1. nonstick cooking spray
  2. 2 cups steel cut oats
  3. 1 cup diced dried apricots
  4. ¼ cup brown sugar
  5. 1 tsp ground cinnamon
  6. 1 tsp salt
  7. 14-oz can coconut milk
  8. 7 cups water
  9. milk or cream to taste
  10. fresh berries (optional)
Instructions
  1. Spray the sides and bottom of the bowl of a 4- 6-quart slow cooker with non-stick cooking spray. Add the oats, brown sugar, apricots, cinnamon, salt and coconut milk to the slow cooker. Pour in 7 cups of water and stir to combine.
  2. Cook on low for 6 to 8 hours, or however long you plan to sleep (set a timer on the slow cooker if you tend to sleep in). Give the oatmeal a good stir as the liquid and the oats will separate overnight and may not look particularly appetizing. Once it’s stirred and looking good, adjust to taste with more brown sugar or cinnamon and a splash of milk or cream. Garnish with fresh berries.
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Posted in Breakfast & Brunch.

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