Morning Glory Oatmeal (Steel-Cut, Slow Cooker)

I love trying new recipes for slow cooker steel-cut oatmeal.  It's easy to prepare during the day, and then warm up the next morning for a quick, hot breakfast that's also good for you.  This newest version comes from Joy the Baker's blog, and includes shredded carrots and coconut.  

Morning Glory Oatmeal

adapted from Joy the Baker

3 cups / 720 ml water
1 cup / 240 ml almond milk or regular milk, plus extra for serving
1 cup / 175 g steel-cut oats
1 cup / 100 g grated carrots (about 2 medium carrots)
1/2 cup / 90 g currants OR dried cranberries*
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
3 tablespoons light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 cup / 25 g unsweetened coconut flakes
2 teaspoons grated orange zest

1.  In a medium slow cooker, add all of the ingredients except coconut and orange zest.  Cover, and cook on low for 4-6 hours, or until liquid is absorbed and oats are tender.  (*May wish to stir in dried cranberries after cooking, or they will become bloated).  Turn off the slow cooker and stir in the coconut flakes and orange zest.  Serve warm with a extra milk.  (To reheat servings; pour a tiny bit of milk over some oatmeal in a bowl and microwave for 2-5 minutes, depending on the serving size and how powerful your microwave is.)
*Gluten-free if using gluten-free oats.

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