Ayurvedic Crockpot Steel Cut Oatmeal
Winter is officially here, but if you’re in Texas you wouldn’t know it. I promise I’m not complaining. The 70 degree days don’t really fit with the holiday festivities, but with February right around the corner I know I won’t be the only Texan missing these blue sky, balmy days of early winter.
According to Ayurvedic principles, Winter is the season that our digestive fire is the strongest. To maintain balance in our bodies during the winter months, Ayurvedic principles encourage eating foods that are warm, cooked, slightly oily, and well spiced. With our bodies being naturally inclined towards heavier foods during this season, oatmeal makes the perfect meal to begin those cold, winter mornings.
If you’re interested in learning more about Ayurvedic principles, read this: Winter Guide. We also share Ayurvedic Cooking & Eating Tips at our Detox Retreats.
Crockpot Steel Cut Oatmeal
1 cup steel cut oats
1 can (14.5 oz) full fat coconut milk*
2 1/4 cups water
1 tbsp cinnamon
1 tsp cardamom
1 tsp ginger
1/4 tsp clove
1 tsp vanilla or almond extract
handful of dried fruit
handful of pecans or walnuts
Stir together all ingredients in a medium to large crockpot. Cover, set to “warm,” and cook for 8 hours. If cooking longer than 8 hours, stir at least once during cooking. Serve warm with fresh blueberries, sliced bananas, and/or shredded coconut if desired. Enjoy!
*I recommend using canned coconut milk because it is much creamier (and pure) than what you will find in the carton. This will make for a creamier end result.