Ingredients
- 2 cups steel cut oats
- 3 cups unsweetened vanilla almond milk
- 3 (15-ounce) cans Pacific Northwest Canned Pears, slices, in juice, drained and juice reserved
- 2 tablespoons flax seeds
- 2 tablespoons chia seeds
- 2 teaspoons pure vanilla extract
- 2 teaspoons cinnamon
- 1-1/2 teaspoons kosher salt
- 1 teaspoon nutmeg
Method
Combine the oats and almond milk in the slow cooker with 2 cups of water and the reserved pear juice; you should have a total of 8 cups of liquid. Add more water or milk to bring the total amount to 8 cups if the reserved pear juice measures less than 3 cups.
Coarsely chop the pear slices and add to the oat mixture, along with the flax and chia seeds, vanilla, cinnamon, nutmeg and salt. Stir well to combine, place the cover on the slow cooker, and set on low for 8 to 10 hours. Serve the next morning.
Servings
Makes eight 1/2-cup servingsIngredients
- 6 cups steel cut oats
- 10 cups unsweetened vanilla almond milk
- 1 (#10 or 106 ounce) can Pacific Northwest Canned Pears, diced, in juice, drained and juice reserved
- 1/4 cup plus 2 tablespoons flax seeds
- 1/4 cup plus 2 tablespoons chia seeds
- 2 tablespoons pure vanilla extract
- 2 tablespoons cinnamon
- 1-1/2 tablespoons kosher salt
- 1 tablespoon nutmeg
Method
Combine the oats and almond milk in the slow cooker with 8 cups of water and the reserved pear juice; you should have a total of 24 cups of liquid. Add more water or milk to bring the total amount to 24 cups if the reserved pear juice measures less than 6 cups.
Add the pears to the oat mixture, along with the flax and chia seeds, vanilla, cinnamon, nutmeg and salt. Stir well to combine, place the cover on the slow cooker, and set on low for 8 to 10 hours. Serve the next morning.
