Today I was looking for a recipe that incorporated a soy product, but I needed a break from tofu. And, it dawned on me that one of my favorite recipes is slow cooker oatmeal. I wondered if I could use soy milk instead of regular milk, so I did a little research and found that it was going to be easy to convert my recipe to a soy-infused breakfast dish. Im happy to report that you can’t tell the difference between using the soy milk versus my usual skim milk. We have a tradition in our household that we almost always eat a hot breakfast in the morning. Life is crazy for us as the day goes on, so we make breakfast one of the most important (and, homemade) meals of the day. Slow cooker oatmeal is such an easy way to wake up to a hot breakfast. Note that you should set the slow cooker to the “warm” setting. Low or high will most likely overcook the oatmeal.
- 1 cup steel cut or regular oats (do not use quick oats)
- 4 cups water
- 1/2 soy milk
- 1/4 cup brown sugar
- 1 TBS butter
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
- Combine all ingredients in the slow cooker and cook on the warm setting (low or high will burn the oatmeal) for 8 hours. Serve with soy milk & cinnamon sugar.
- Top with a handful of your favorite fruit, honey, or a dollop of seasonal jam.
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