CHAPTER 12

Breakfasts

Every chilly morning, I have a hot breakfast waiting for me in my slow cooker. I’m a Southern girl, so grits are a part of my morning rotation, but oatmeal, quinoa, rice, and polenta work their way in, too.

It’s also nice to have a fun, fancy weekend breakfast that can cook in less than 2 hours. Get a head start on your weekend, and put the Weekend Tofu and Hash Brown Casserole or the Pear and Cardamom French Toast Casserole on to cook.

Many of these recipes call for a 11/2- to 2-quart (1.4 to 1.9 L) slow cooker. If you are making breakfast for 2 or 3 people, it’s the perfect size. It’s inexpensive and you’ll use it for dips and fondues, too, so it’s worth getting one. You can always double or triple the recipe and use a larger slow cooker. But remember, your cooker needs to be half to three-fourths full.

And don’t forget about coffee, tea, and spiced cider. All of them work great in the slow cooker, and are perfect for a large brunch.

LEMON ZUCCHINI WALNUT OATS

This oatmeal is chock-full of zucchini and full of flavor. If you’re trying to get rid of your zucchini surplus, or just sneak in some veggies on the kids, this is the oatmeal for you. If you have picky eaters, peel your zucchini and they’ll never know! Note: You can double or triple the recipe and use a larger slow cooker if you like.

GLUTEN-FREE OPTION*   SOY-FREE   NO OIL ADDED OPTION**

1/2 cup (40 g) steel-cut oats (*use gluten-free)

11/2 cups (355 ml) vanilla-flavored nondairy milk

1/2 small zucchini, grated

Pinch of salt

2 tablespoons (30 g or ml) brown sugar or maple syrup

SERVING INGREDIENTS

2 teaspoons (4 g) grated lemon zest (or 1 teaspoon lemon extract)

1/4 cup (28 g) chopped walnuts

THE NIGHT BEFORE: Oil the crock of your slow cooker, **or line with a piece of parchment paper to keep oil-free. Combine the oats, milk, zucchini, salt, and brown sugar in the slow cooker. Cook on low for 7 to 9 hours.

IN THE MORNING: Stir the oatmeal, taste and adjust the seasonings. Add more milk, if needed. Top with the lemon zest and walnuts.

YIELD: 2 servings

EQUIPMENT: 11/2- to 2-quart slow cooker

COOKING TIME: 7 to 9 hours on low

◁ VANILLA MAPLE PUMPKIN LATTE

Fall comes around and hot drinks start seeming better than—or at least as good as—iced ones. Wake up, throw all the ingredients into the slow cooker, and in 11/2 to 2 hours you have piping hot lattes made with the nondairy milk of your choice. Because you made this yourself, you can walk around in your comfy sweater and feel slightly smug as you watch the leaves fall.

GLUTEN-FREE   SOY-FREE   NO OIL ADDED

1 to 2 cups (250 ml) brewed coffee or espresso (use more if you like stronger coffee flavor)

2 cups (500 ml) vanilla almond milk (or nondairy vanilla milk of your choice, or plain plus 1 teaspoon vanilla extract)

2 to 4 tablespoons (30 to 60 ml) maple syrup (to taste)

3 tablespoons (45 g) pumpkin purée (store-bought or the recipe shown here)

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon allspice

1/8 teaspoon nutmeg

Put everything in your blender and blend until smooth. Then pour into your 2-quart slow cooker (or double or triple the recipe to use a larger slow cooker).

Cook on high for 11/2 to 2 hours. Stir well before serving, the pumpkin tends to settle at the bottom.

If your small cooker has no heat control, it cooks on low. Leave yours to cook for about 3 hours, or until hot.

YIELD: 2 to 3 servings

EQUIPMENT: 2-quart slow cooker

COOKING TIME: 11/2 to 2 hours on high

CINNAMON SPICE SYRUP

This is a variation on a large coffee chain’s syrup. It also goes great in tea, in apple cider, on crêpes, or with the Pear and Cardamom French Toast Casserole.

Note: You can double or triple the recipe and use a larger slow cooker if you like.

GLUTEN-FREE   SOY-FREE   NO OIL ADDED

1 cup (235 ml) water

3 or 4 whole cinnamon sticks

6 whole cloves

1/4 teaspoon allspice

1/8 teaspoon nutmeg

1 cup (225 g) packed brown sugar, (235 ml) agave nectar, or (235 ml) maple syrup

Combine the water, cinnamon, cloves, allspice, and nutmeg in the slow cooker.

Whisk to combine.

Cook on low for 5 to 8 hours.

Strain out the cinnamon sticks and spices, stir in the brown sugar, then store in the fridge for 1 to 2 weeks.

YIELD: 6 servings

EQUIPMENT: 11/2- to 2-quart (1.4 to 1.9 L) slow cooker

COOKING TIME: 5 to 8 hours on high

Serving Suggestion

Add 1 or 2 tablespoons (15 to 30 ml) to a cup of coffee, tea, or hot apple cider.

Recipe Ideas & Variations

• Make a gingerbread syrup by adding 4 slices fresh ginger and 2 tablespoons (40 g) molasses. Follow the same instructions.

• Want it to taste a little more like the fall drink from the coffee chain? Use brown sugar and increase the amount to 2 cups (450 g). All other ingredients and amounts stay the same.

PUMPKIN SPICE SYRUP
with REAL PUMPKIN

Did you know that Starbuck’s pumpkin spice syrup isn’t vegan? And there’s no pumpkin in it either! This recipe takes care of all your fall cravings, and it’s 100% vegan. Now you can drink a pumpkin spice latte anytime you want. You infuse the whole spices in nondairy milk while melting the sugars creating a syrup.

GLUTEN-FREE   SOY-FREE   NO OIL ADDED

2 cups (475 ml) unsweetened nondairy milk (plain or vanilla)

1 cup (225 g) dark brown sugar or coconut sugar

1 cup (200 g) vegan sugar (white, raw, etc.)

3-inch (7.5-cm) piece of fresh ginger, sliced

4 cinnamon sticks

8 allspice berries

4 whole cloves

BLENDING INGREDIENTS

1/4 cup plus 2 tablespoons (92 g) pumpkin purée

1/4 to 1/2 teaspoon salt, to taste (optional)

Add the nondairy milk, sugars, ginger, cinnamon sticks, allspice berries, and cloves to your 2-quart slow cooker crock.

Cook on high for 1 hour, then let cool. Once cool, pour through a fine mesh strainer into your blender.

Add pumpkin and blend on high until smooth. Taste, add salt (if using), and blend again.

Store in the fridge for up to 2 weeks. The pumpkin may settle in the bottom, so stir before using. Note that it will thicken in the fridge.

YIELD: about 3 cups

EQUIPMENT: 2-quart slow cooker

COOKING TIME: 1 hour on high

Serving Suggestion

How to use: Use a few tablespoons in hot or iced coffee to get your vegan pumpkin spice fix. It’s also wonderful in hot tea or apple cider, too!

Recipe Ideas & Variations

Sugar-free option: You can make this with the sweetener of your choice, to taste. Just know that it will be much thinner than a syrup made with sugar and may not last as long in the fridge.

Do-It-Yourself
CHAI CONCENTRATE

I love chai, but it’s getting pricey at coffee shops. It’s well worth stocking up on a few spices to make your own, and it’s super easy, too. This one is exactly the way I like it, but feel free to add more or less of some spices until it resembles your favorite. If you like licorice, add just one star of anise to get a big flavor punch.

GLUTEN-FREE   SOY-FREE   NO OIL ADDED

6 cups (1410 ml) water

5 slices fresh ginger

7 whole cinnamon sticks

10 whole cloves

10 whole peppercorns

8 whole allspice berries

1/4 teaspoon cardamom seeds

10 tea bags (black, green, or rooibos)

1/2 to 1 cup (120 to 235 ml) agave nectar or maple syrup (optional) or sweetener of your choice to taste

Combine the water and spices in the slow cooker. Cook on low for 8 to 10 hours.

Add the tea bags to the slow cooker and turn up to high.

Let steep for 5 to 10 minutes, depending on how concentrated you want the flavor to be.

Remove the tea bags and add the agave. Remove the cinnamon sticks.

Pour into a pitcher while straining out the spices through a piece of cheesecloth placed in a funnel.

Store in the fridge for 1 to 2 weeks.

YIELD: 6 servings

EQUIPMENT: 4-quart slow cooker

COOKING TIME: 8 to 10 hours on low

Did You Know?

You can put the spices in a muslin, reusable tea bag, if you have one, and you won’t have to strain it later.

Serving Suggestion

Add 1/2 to 1 cup (120 to 235 ml) of the concentrate to an equal amount nondairy milk. It’s great hot or iced!

ANNIE’S MASALA SPICED COFFEE

This is one of Ann Oliverio’s creations, and it is delicious. I love the way she spices up coffee with cinnamon, anise, peppercorns, and orange peels. Be sure to check out more of her recipes at her blog, Anunrefinedvegan.com.

GLUTEN-FREE   SOY-FREE   NO OIL ADDED

11/4 cups (295 ml) nondairy milk (I prefer soy)

1/2 cup (120 ml) freshly-brewed espresso or coffee

2 (2-inch, or 5-cm) slices of orange peel

2 star anise

1 cinnamon stick

4 whole peppercorns (black or white)

6 drops vanilla stevia liquid (or your favorite sweetener, to taste)

Put all the ingredients in a small 11/2- to 2-quart slow cooker and set to low. Cook for 3 to 4 hours. You can also cook this on high for 2 to 3 hours. Strain out the solids and discard. Serve with a side of your favorite vegan creamer.

YIELD: 2 to 3 servings

EQUIPMENT: 11/2- to 2-quart slow cooker

COOKING TIME: 3 to 4 hours on low

CRANBERRY VANILLA QUINOA

Quinoa is a nice change of pace from plain old oatmeal. And did you know that quinoa is not a grain, but a seed? Plus, it’s a complete protein, so it’s a perfect way to start your day.

GLUTEN-FREE   SOY-FREE

1/2 cup (86 g) quinoa

21/2 cups (588 ml) vanilla-flavored almond milk, plus more as needed

1/4 cup (30 g) dried cranberries†

1/2 cup (123 g) unsweetened applesauce†

1/2 teaspoon vanilla extract (or scrape 1/4teaspoon vanilla paste from a split whole vanilla bean)

1/8 teaspoon stevia (optional)

SERVING INGREDIENTS

Slivered almonds, for serving

† Some dried cranberries and applesauces contain ascorbic acid. Ascorbic acid, like lemon juice, will curdle even nondairy milks. If yours contain it, cook with water instead of nondairy milk.

THE NIGHT BEFORE: Rinse the quinoa in a mesh strainer to remove the bitter coating.

Oil the crock of your slow cooker.

Combine the quinoa, milk, cranberries, applesauce, vanilla, and stevia in the slow cooker.

Cook on low for 7 to 9 hours.

IN THE MORNING: Stir the quinoa, and taste and adjust the seasonings, or add more liquid.

Top with the slivered almonds.

YIELD: 2 large servings

EQUIPMENT: 11/2- to 2-quart (1.4 to 1.9 L) slow cooker

COOKING TIME: 7 to 9 hours on low

Recipe Ideas & Variations

Try switching out different flavors of apple or pear sauce, or using fruit butters or purées.

Did You Know?

Some quinoa is prerinsed, but some is not. If you are using a new-to-you brand, always assume it is not rinsed, and rinse it yourself. There is nothing worse than throwing away a whole dish because it’s too bitter to eat!

PEACH ALMOND BREAKFAST POLENTA

Move over, cream of wheat, it’s time to add polenta on the breakfast menu. This recipe has a similar consistency to cream of wheat. Try it the way I’ve written it (with almond meal and peaches), then make up your own variations. Try cooking up pear and ginger polenta or berries and basil polenta to take advantage of the freshest fruit of the season.

GLUTEN-FREE   SOY-FREE   NO OIL ADDED

1/2 cup (70 g) polenta

2 cups (470 ml) vanilla-flavored nondairy milk

1/4 cup (25 g) almond meal

1/4 cup (60 g) applesauce†

1/4 teaspoon almond extract

2 sprigs thyme (optional)

2 large peaches, peeled, cored, and chopped

2 to 4 tablespoons (30 to 60 ml) agave nectar or maple syrup

SERVING INGREDIENTS

Minced thyme, for topping (optional)

† Some applesauces contain ascorbic acid. Ascorbic acid, like lemon juice, will curdle even nondairy milks. If yours contains it, cook with water instead of nondairy milk.

THE NIGHT BEFORE: Oil the crock of your slow cooker.

Combine the polenta, milk, almond meal, applesauce, almond extract, thyme sprigs, and peaches in the slow cooker.

Cook on low for 7 to 9 hours.

IN THE MORNING: Remove the thyme sprigs. Stir the polenta and add the agave to taste. The amount of sweetener needed will vary with how sweet the peaches are. Top with extra minced thyme.

YIELD: 4 servings

EQUIPMENT: 11/2- to 2-quart (1.4 to 1.9 L) slow cooker

COOKING TIME: 7 to 9 hours on low

Recipe Ideas & Variations

Pour leftovers into an oiled pan and chill. Once it has set up, cut into triangles. Grill the triangles until warm. Serve with fresh fruit and additional agave nectar or maple syrup for brunch or dessert.

◁ Big Pot of
GRITS BUFFET

Grits are a staple in any Southern household. Everyone has his or her favorite variation. If you haven’t tried grits before, don’t be scared. They are very similar to polenta. (In fact, the yellow ones are polenta).

Serve this at a brunch with an assortment of toppings, such as vegan bacon crumbles, vegan cheddar cheese, spicy pickled peppers, and roasted garlic. Everyone loves mix-ins.

GLUTEN-FREE   SOY-FREE   NO OIL ADDED option*

1 cup (140 g) white or yellow grits

4 cups (940 ml) water

2 tablespoons (28 g) nondairy butter or 2 tablespoons (30 ml) olive oil

Salt and pepper, to taste

SERVING INGREDIENTS

Shredded vegan cheddar cheese (optional) store bought or *oil-free recipe shown here

THE NIGHT BEFORE: Oil the crock of your slow cooker *or line with parchment paper.

Combine the grits, water, butter, and salt and pepper in the slow cooker. Add more water if you will cook it longer the 8 hours or if your slow cooker runs a little hot.

IN THE MORNING: Taste and adjust the seasonings. Top with the vegan cheese.

YIELD: 4 servings

EQUIPMENT: 4-quart slow cooker

COOKING TIME: for 6 to 10 hours on low

PUMPKIN PIE OATMEAL

I am addicted to winter squash. This oatmeal gets a nutritional boost from the pumpkin, but still tastes like dessert for breakfast!

GLUTEN-FREE OPTION*   SOY-FREE   NO OIL ADDED OPTION*

1/2 cup (40 g) steel-cut oats (*use gluten-free)

2 cups (470 ml) unsweetened vanilla-flavored almond milk

1/2 cup (125 g) pumpkin purée, store-bought or homemade (shown here)

1/2 teaspoon cinnamon

1/4 teaspoon allspice

Pinch of ground cloves

SERVING INGREDIENTS

Brown sugar or sweetener of your choice to taste, for serving

Chopped pecans, for serving

THE NIGHT BEFORE: Oil the crock of your slow cooker *or line with parchment paper.

Combine the oats, milk, pumpkin, cinnamon, allspice, and cloves in the slow cooker.

Cook on low for 7 to 9 hours.

IN THE MORNING: Stir the oatmeal to get a consistent texture. Serve in bowls topped with brown sugar and pecans.

YIELD: 2 servings

EQUIPMENT: 11/2- to 2-quart (1.4 to 1.9 L) slow cooker

COOKING TIME: for 7 to 9 hours on low

Recipe Ideas & Variations

You can use any winter squash you have on hand in place of the pumpkin. Try acorn or butternut—they are the closest in flavor.

Be-My-Valentine
CHOCOLATE OATMEAL

For Valentine’s Day I wasn’t sure what to get my other half. We were avoiding white sugar, so no chocolate hearts for us. I got creative and made us bowls of chocolate oatmeal. It tasted divine!

Note: You can double or triple the recipe and use a larger slow cooker if you like.

GLUTEN-FREE OPTION*   SOY-FREE   NO OIL ADDED OPTION**

1/2 cup (40 g) steel-cut oats (*use gluten-free)

2 cups (470 ml) water

2 tablespoons (16 g) unsweetened cocoa powder

1 teaspoon vanilla extract

1/8 to 1/4 teaspoon stevia (to taste)

1/2 cup (120 ml) unsweetened vanilla-flavored almond milk

SERVING INGREDIENTS

1 tablespoon (15 ml) agave nectar (optional)

THE NIGHT BEFORE: Oil the crock of your slow cooker **or line with parchment paper.

Combine the oats, water, cocoa, vanilla, and stevia in the slow cooker. If you haven’t used stevia before, you may want to start with 1/8 teaspoon and add more later. Stevia gets bitter as soon as you add too much.

Cook on low for 6 to 10 hours.

IN THE MORNING: Stir the oatmeal and add the almond milk. Now you’re ready to have some chocolate for breakfast! If you need an extra kick of sweet, go ahead and add the agave.

YIELD: 2 servings

EQUIPMENT: 11/2- to 2-quart (1.4 to 1.9 L) slow cooker

COOKING TIME: 7 to 9 hours on low

Recipe Ideas & Variations

Add other favorites to the mix, such as peanut butter, almond butter, chopped walnuts, or anything else you like in your brownies or oatmeal. If you aren’t a fan of dark chocolate, try using 1 tablespoon (8 g) of cocoa instead of 2 tablespoons (16 g).

BIG POT of OATS

Oatmeal is underestimated in my opinion. It is full of nutrition, inexpensive, and as versatile as your imagination. Give it a little extra respect and feature it at your next brunch. Keep it warm in your slow cooker and add water as necessary to keep it loose. Set out a buffet of toppings, including fresh fruit, maple syrup, vanilla-flavored nondairy milk, chocolate shavings, toasted nuts, and dried fruit. It makes for a beautiful table and will satisfy your guests’ appetites.

GLUTEN-FREE*   SOY-FREE**   NO OIL ADDED OPTION***

1 cup (80 g) steel-cut oats (*use gluten-free)

5 cups (1175 ml) water

SERVING INGREDIENTS

Vanilla-flavored nondairy milk (**use almond, rice, hemp, etc.), for serving

Fresh fruit or your favorite topping, for serving

THE NIGHT BEFORE: Oil the crock of your slow cooker ***or line with parchment paper. Add the oats and water to the slow cooker. Add more water if you will cook it longer than 8 hours or if your slow cooker runs a little hot. Cook on low for 6 to 10 hours.

IN THE MORNING: Stir the oatmeal to get a consistent texture. Serve in bowls topped with milk and fresh fruit.

YIELD: 6 servings

EQUIPMENT: 4-quart slow cooker

COOKING TIME: 6 to 10 hours on low

Recipe Ideas & Variations

If your slow cooker is older and cooks at a lower temperature use 4 cups (940 ml) of water instead of 5 cups (1175 ml).

SCRAMBLED TOFU
with PEPPERS

Scrambled tofu doesn’t take long to make on the stove top, so you may be wondering why it’s in a slow cooker book. Imagine waking up in the morning and having breakfast waiting for you. That’s the real reason to make this dish in the slow cooker. Vary the veggies with onions, broccoli, and carrots for a change of pace.

GLUTEN-FREE   NO OIL ADDED

1 package (15 ounces, or 420 g) tofu, drained and crumbled

1/2 to 1 cup (120 to 235 ml) water

1 clove garlic, minced

1/2 bell pepper, chopped

1 teaspoon turmeric

1/2 teaspoon chili powder

Dash of liquid smoke (optional)

Dash of hot pepper sauce (optional)

SERVING INGREDIENTS

Salt and pepper, to taste

Fresh herbs of choice, minced, for topping (optional)

Salsa, for topping (optional)

THE NIGHT BEFORE: Combine the tofu, water, garlic, bell pepper, turmeric, chili powder, liquid smoke, and hot sauce in the slow cooker. Add more water if you will cook it longer than 8 hours or if your slow cooker runs a little hot.

Cook on low for 6 to 10 hours.

IN THE MORNING: Drain any excess water from the mixture. Season with salt and pepper and top with fresh herbs or salsa.

YIELD: 4 servings

EQUIPMENT: 4-quart slow cooker

COOKING TIME: 6 to 10 hours on low

Recipe Ideas & Variations

Add leftover veggies, black beans and salsa, or even diced onion to make your own variation.

WEEKEND TOFU
and HASH BROWN BREAKFAST CASSEROLE

This is a breakfast worth waiting for. Go do some yard work, take a walk, or just relax while your breakfast is cooking: cheesy potatoes covered with a light tofu custard.

GLUTEN-FREE   NO OIL ADDED OPTION*

1 package (16 ounces, or 454 g) frozen hash browns (*no oil added, if possible)

1/2 cup (58 g) shredded vegan cheddar cheese

1 package (12 ounces, or 340 g) silken tofu

1/2 cup (120 ml) plain coconut creamer or other nondairy creamer or milk

2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) DIY Golden Bouillon

1/4 teaspoon turmeric

1/8 teaspoon garlic powder

1/2 teaspoon salt

Freshly ground pepper

Paprika, for sprinkling

Oil the crock of your slow cooker *or line with parchment paper. Spread the frozen hash browns over the bottom of the slow cooker, then sprinkle the shredded cheese over them.

Place the tofu, creamer, bouillon, turmeric, garlic powder, and salt in a blender and blend until smooth. Pour the mixture over the hash browns. Sprinkle with freshly ground pepper and paprika.

Cook on high for 11/2 to 2 hours. The custard will set up when done, but it will still be a little jiggly in the middle.

YIELD: 4 servings

EQUIPMENT: 4-quart slow cooker

COOKING TIME: 11/2 to 2 hours on high

Recipe Ideas & Variations

Try adding a layer of vegan sausage, leftover pesto, or some Italian seasoning to keep it interesting.

PEAR and CARDAMOM FRENCH TOAST CASSEROLE

This is similar to bread pudding in texture, but the sausage and fruit add a breakfasty twist. Wake up and throw this together in the slow cooker. You’ll have time to take a walk or read the paper while it cooks. It’s a perfect weekend treat.

SOY-FREE OPTION*   NO OIL ADDED OPTION**

4 links vegan breakfast sausages or 1 to 2 cups (110 to 220 g) crumbled precooked Apple Sage Sausage

3 medium-size pears

Juice of 1/2 lemon

1/2 loaf whole-wheat bread, cubed (approximately 6 cups [300 g])

2 cups (470 ml) nondairy milk (plain, unsweetened, or vanilla-flavored)

3 tablespoons (45 g) unsweetened applesauce †

1/2 teaspoon cardamom

1/2 teaspoon cinnamon

SERVING INGREDIENTS

Maple syrup, for serving

† Some applesauces contain ascorbic acid. Ascorbic acid, like lemon juice, will curdle even nondairy milks. If yours contains it, cook with water instead of nondairy milk.

THE NIGHT BEFORE: If you are using link sausages, cut them into half-moons. Cook the sausage in a nonstick skillet until done, 10 to 12 minutes.

Peel and core the pears, then chop. Pour the lemon juice over the pears to minimize browning.

Store the pears and sausage in an airtight container in the fridge. Store the cubed bread in a resealable bag.

IN THE MORNING: Oil the crock of your slow cooker **or line with parchment paper. Add the milk, applesauce, cardamom, and cinnamon and stir to combine. Place the bread pears, and sausage on top, then press down into the wet mixture.

Cook on high for 11/2 to 2 hours. After 1 hour, press the bread into the wet mixture again to help it cook more thoroughly. Serve drizzled with maple syrup.

YIELD: 4 servings

EQUIPMENT: 4-quart slow cooker

COOKING TIME: 11/2 to 2 hours on high

Annie’s Multigrain
BREAKFAST PUDDING

Annie adds in the nutrition of whole-grain rice and the creamy texture of arborio rice to your morning steel-cut oats. Be sure to check out more of her recipes on her blog, anunrefinedvegan.com. Note: You can double or triple the recipe and use a larger slow cooker if you like.

GLUTEN-FREE OPTION*   SOY-FREE   NO OIL ADDED

2/3 cup (110 g) brown rice, soaked for 15–30 minutes, rinsed, and drained

1/3 cup (62 g) arborio rice

1/3 cup (28 g) steel-cut oats (* use gluten-free)

1/3 cup (60 g) wild rice blend (I use Lundberg Wild Blend)

11/2 (335 ml) cups water

4 cups (940 ml) nondairy milk

1 teaspoon vanilla extract

11/2 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 teaspoon ground ginger

1/8 teaspoon allspice

1 apple, peeled, cored, and chopped

1/2 cup (75 g) golden raisins (optional)

1 large banana, sliced (optional)

SERVING INGREDIENTS

Toasted nuts (optional)

BEFORE SERVING INGREDIENTS

1/2 cup (120 ml) full-fat coconut milk (optional)

Your favorite sweetener, to taste

THE NIGHT BEFORE: Lightly coat a slow cooker with cooking oil. Combine all of the ingredients except for the vanilla, spices, apple, raisins, banana, and nuts.

Turn the slow cooker onto low and cook for 7 to 9 hours.

IN THE MORNING: Stir in the vanilla extract, spices, apple, raisins, banana, and nuts.

JUST BEFORE SERVING: Stir in the coconut milk (if using), and add sweetener to taste. Divide the grain pudding among four bowls, and top with toasted nuts.

YIELD: 4 servings

EQUIPMENT: 4-quart slow cooker

COOKING TIME: cooks 7 to 9 hours low

MAPLE PECAN GRANOLA

Tired of burning granola when you make it in the oven? Making it in the slow cooker helps cook it just right. You still need to be around for a few hours to stir it, so it’s perfect for a day when you are cooking other staples.

GLUTEN-FREE*   SOY-FREE   NO OIL ADDED OPTION**

4 cups (320 g) rolled oats or multigrain rolled cereal (*use gluten-free)

1 cup (110 g) chopped pecans

3 tablespoons (21 g) ground flaxseed

1/4 cup (60 ml) maple syrup or agave nectar mixed with 1 teaspoon maple extract

1/4 cup (60 ml) olive oil (**use aquafaba to make oil-free)

1 teaspoon vanilla extract

Oil the crock of your slow cooker **or line with parchment paper. Add all the ingredients to the slow cooker and stir to combine. Cook on high, uncovered, for 3 to 4 hours, or until the oats are no longer soft and are a golden brown.

Stir every 15 to 20 minutes. You will need to stir every 10 minutes during the last hour. Let cool before storing or the condensation will make your granola soggy.

It’s important to note that you cook this uncovered. I tried cooking it vented, and it took longer than I was willing to wait. Uncovered, it cooks more quickly and is even easier to stir!

YIELD: 4 servings

EQUIPMENT: 4-quart slow cooker

COOKING TIME: 3 to 4 hours on high

◁ MIXED BERRY
and ALMOND GRANOLA

I love to add sweet, crunchy granola to nondairy yogurt or ice cream. I even eat it plain by the handfuls when I can’t be bothered to fix myself a proper breakfast. Use your favorite dried berries or raisins in this recipe.

GLUTEN-FREE*   SOY-FREE   NO OIL ADDED OPTION**

3 cups (240 g) rolled oats (*use gluten-free)

1/2 cup (55 g) slivered almonds

1/2 cup (60 g) dried berry blend

3 tablespoons (21 g) ground flaxseed

1/4 cup (60 ml) agave nectar

1/4 cup (60 ml) olive oil (**use aquafaba)

1 teaspoon almond or vanilla extract

1/4 teaspoon cardamom

1/4 teaspoon nutmeg

Oil the crock of your slow cooker **or line with parchment paper. Add all the ingredients to the slow cooker and stir to combine. Cook on high, uncovered, for 3 to 4 hours, or until the oats are no longer soft and are a golden brown.

Stir every 15 to 20 minutes. You will need to stir every 10 minutes for the last hour. Let cool before storing or the condensation will make your granola soggy.

It’s important to note that you cook this uncovered. I tried cooking it vented, and it took longer than I was willing to wait. Uncovered, it cooks more quickly and is even easier to stir!

YIELD: 8 servings

EQUIPMENT: 4-quart slow cooker

COOKING TIME: 3 to 4 hours on high

Recipe Ideas & Variations

You can switch the extract to orange, add coconut, and sprinkle with a few mini chocolate chips for a super decadent treat.