Meal prepping bulk batches of oats is my new thing. It just makes life so much easier of a weekday morning and/or it’s one less thing to have to prep the night before! Steel cut oats when cooked in the slow cooker absorb so much liquid and yet still retain their bite which I love! It means you get all the volume, with heaps of texture and if you leave them to cool, reheating them means you can add a little more liquid for even more oatage which is always a good thing.
This batch has a Pulsin protein boost and a carrot cake twist making them veggie loaded, beautifully cinnamony and oh so much more satisfying.
I went all out on toppings with some caramalised maple pineapple chunks, coconut, maple walnuts and a dollop of thick and creamy Glenisk Vanilla Greek Yogurt. SO SO GOOD! My evening bowl of oats if usually my “boring” plain and simple oats, oat milk, berries, maybe some peanut butter. There is something so deliciously and mindfully satisfying about creating something a little more special for you’re morning meal. It leaves me feeling so fancy! I definiely don’t have the luxury of a warm bowl of oats every morning, but these are also delicious cold straight from a tub when needs must!
Carrot Cake Slow Cooker Steel Cut OatsPrint Recipe
- 280g steel cut (pinhead) oats
- 1250ml (1.25l) of water
- 250ml oat milk
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Pinch of ground ginger
- ¼ tsp Pink Himalayan Rock Salt
- 2 tbsp maple syrup
- 2 medium carrots finely grated
- 60g Pulsin Vanilla Whey Protein
Add oats, water, oat milk, cinnamon, nutmeg, ginger and salt to your slow cooker. Allow to cook on high for 2 hours. Add in maple syrup and carrot and cook for 1 hour or up to 1.5 hours more.
Turn the slow cooker off and stir through whey protein. Serve up as is with toppings of choice or portion out and store leftovers in the fridge for up three days.
Reheat with a touch more oat milk or water in a pot or microwave!
Top with maple walnuts or pecans, a dollop of your favourite thick and creamy natural or vanilla Greek yogurt, dessicated coconut and caramalised warm and gooey pineapple chunks if you're feeling fancy.