Ingredients:

  • 1.5 cups (255g) steel-cut oats
  • 0.5 cups (45g) extra-thick rolled oats
  • 4 cups (950ml) filtered water
  • 2 cups (475ml) unsweetened almond milk
  • 1 tsp pure vanilla bean paste
  • 1 tsp ground Ceylon cinnamon
  • 1/2 tsp sea salt
  • 2 tbsp pure maple syrup
  • 1 tbsp ground flaxseed

Instructions:

  1. Thoroughly grease the interior of a 4-quart or 6-quart slow cooker with coconut oil or non-stick cooking spray to prevent sticking.
  2. Add the steel-cut oats, rolled oats, filtered water, plant milk, vanilla paste, cinnamon, salt, maple syrup, and flaxseed into the pot.
  3. Stir the ingredients gently with a silicone spatula until the spices and seeds are well incorporated and submerged.
  4. Cover and cook on Low for 7 hours (or High for 4 hours) until the grains are plump and the liquid is absorbed.
  5. Give the mixture a vigorous stir to incorporate the caramelized oats from the bottom. If the texture is too thick, stir in an additional splash of warm milk before serving.