• 1 c. steel cut oats
• 1 13.5 oz. can coconut milk
• 2 c. water
• 2 T. brown sugar
• 1/2 t. ground cinnamon
• pinch of salt

Optional ingredients

• 3 T. raisins
• 1 c. peeled and chopped apples
• 2 T. butter
• 1 t. vanilla
• 3 T. shredded coconut

• Place all ingredients in a 2 quart slow cooker (or bowl if you’re cooking over the stove) and give the mixture a good stir to combine.
• Cook at low overnight for 6-8 hours.
• Serve warm with your favorite toppings.

• Alternately you can cook the mixture in a pot over the stove on low heat for about 20 minutes, or until oats are thoroughly cooked.

• Makes 2­-3 servings

• Adapted from a rice cooker version of the recipe posted at Shutterbean with ideas taken from AllRecipes.com