(c) 2010, Kathy Fannon
My doctor offers cooking classes about once per quarter. About 20 of us watch a cooking demonstration then get to try the final product. It's been a great way for me to try new things and discover I really do like them! And of course they send us home with recipes so we can make them on our own.
In the spring we had Coconut Multi-Grain Crockpot Oatmeal. Actually, the recipe says porridge, but who wants that? Do I look like Goldilocks? Our recipe sheet says the recipe was adapted from The Spunky Coconut, but when I looked at the site, I couldn't tell which of her 3 porridge recipes it was adapted from exactly, so I'm not sure how to give her the credit. (Probably the Coconut Peach Porridge, but I like the idea of steel cut oats for breakfast over quinoa.)
Please check out her site, especially if you are gluten-free, casein-free, or want sugar-free or raw foods recipes. There is some great stuff.
This recipe provides a fabulous nutritious punch to start the day. It's full of protein, fiber, healthy fats to feed the brain, and lots of fruit for the need for sweet. (Adjust as you like.)
For the applesauce, I tried to make my own this weekend. Sadly, I ended up with only 1 cup instead of 2 and used a commercial applesauce for the rest, but that's ok. (Watch the labels for any added sugar.)
This recipe makes enough for 2 adults to have about a week's worth of breakfast. Heats great in the microwave!
Coconut Multi-Grain Crockpot Oatmeal
1/2 C steel cut oats (cheap in bulk at the health food store)
1/2 C buckwheat groats ($1.35/pound at the health food store)
2 cans coconut milk (cheaper at an Asian food store-about $.80, World Market is a little more expensive-$1.50, the grocery store is outrageous-$2.89!)
2 C applesauce, unsweetened
4 C frozen or fresh fruit (apples, peaches, mango)
1 t vanilla extract
1 C shredded coconut
2-3 T Agave nectar, honey, or other natural sweetner (maple syrup, molasses, coconut sugar)
Add all ingredients to crockpot at night before bed. Set crockpot on low (if you have a timer - 6-8 hours).
Before serving, stir in a pinch of salt. Serve topped with extra fruit and cinnamon. Toasted coconut and slivered almonds would be fabulous, too.
This can also be cooked over the stove.
UPDATE-10/14/10: Last weekend I roasted pumpkin and mashed it. I added about 1 1/4 cups of the pumpkin to the oatmeal and skipped chopping and adding apples or other fruit. It was fabulous! Check out the Pumpkin-Coconut Multi-Grain Crockpot Oatmeal recipe here!
Want it gluten-free? Be sure to buy gluten-free steel cut oats. (Buckwheat groats are gluten-free.)
Do you think this is something you'd like to try? Why or why not?