Prep Time: 5-10 minutes
Cook Time: Overnight (7 - 8 hours)
2 cups steel cut oats
1 14-ounce CAN of unsweetened coconut milk, such as Thai Kitchen
6 cups water
1 (15-ounce) can peaches canned in light syrup or juice, diced (use the juice/syrup too)
1 cup sweetened flaked coconut
2 teaspoons vanilla extract (added after cooking)
Additions when serving:
Heated non-dairy milk
Mix the steel cut oats, coconut milk, water, peaches with juice/syrup and coconut in a slow cooker.
Cover and cook on LOW overnight (or for about 7 to 8 hours).
Before serving, stir in the vanilla extract.
Serve with heated non-dairy milk and a sprinkle of ground cinnamon.
Source: Loosely adapted by LuAnn Bermeo, author of Amazing Meals I and II, from DVO HomeCook'n Newsletter, January, 2015.