Adapted from CotterCrunch
1 1/4 cup gluten free rolled oats (Bob’s Redmill)
3 cups almond milk or coconut milk (drinking milk)
1/2 – 2/3 cup chopped apple
1 large carrot, shredded into shavings or julienne sliced
1/3 cup raisins or goji berries
1/2 cup chopped walnuts
1/4 cup flaxseed or chia seed
1/2 tbsp Cinnamon
Pinch of sea salt
Optional: 1/4 cup coconut sugar or maple syrup for extra sweetness
1/3 cup regular or non dairy cream to mix in after cooked.
TOPPINGS and MIX-INS:
Optional add-in: 1 serving (scoop) Protein powder desired (I used pea protein from Bob’s Redmill)
Fresh Blueberries to top once cooked
Extra milk/sweetener to top if desired
INSTANT POT VERSION:
Pour 3 cups of the non dairy milk into the oiled instant pot (coconut oil works well). Then add your oats and prepped ingredients (minus cream and toppings) in the Instant Pot. Mix all together until well combined.
Place Instant pot on manual pressure cook for 8-9 minutes, then natural release. If using quick release let it sit for 2-3 minutes off/warm before quick release. If you are using quick oats (pot in pot method), only cook 7 minutes or so.
Once cooked, mix in coconut cream and optional protein, if desired.
Spoon into 6-7 small 1 cup mason jars or 5 medium bowls. Top with blueberries. Optional honey and pinch of cinnamon/splash of milk.
STOVE TOP OPTION:
Place milk in large saucepan. Bring to a soft boil.
Place all ingredients (minus toppings and sweetener) in the pot.
Reduce to low and cover for 20 -25 minutes or until oats have absorbed milk and are thoroughly cooked. Mix in sweetener and protein if desired.
Spoon into jars or bowls and then add toppings.
SLOW COOKER OPTION:
Follow similar instructions to that of my slow cooker savory oatmeal.
Place all ingredients (minus protein and toppings) in slow cooker or instant pot slow cooker option.
Mix all together and set on high 3 hrs or low for 5. Could be more or less depending on your slow cooker.
Stir the oats in the slow cooker half way through the cooking time. The flax seed will help bind everything together and thicken it up like steel cut oats.
Add a 1/4 c more milk if you want to thin out the oats (to create more of a porridge) the last hour of cooking. Mix in protein last if using it.
Spoon superfood oatmeal into jars or bowls. Add your toppings of choice (listed above).
You can set this overnight if you have an automatic slow cooker that shifts to warm after 5 hrs.