Ayurvedic Crockpot Steel Cut Oatmeal
Winter is officially here, but if you’re in Texas you wouldn’t know it. I’m not complaining! The 70 degree days don’t really fit with the holiday festivities, but I personally love the cooler nights and warmer days.
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 naturally inclined towards heavier foods during this season, oatmeal makes the perfect meal to begin those cold, winter mornings. Here are Ayurvedic tips for winter. We also share Ayurvedic principles for each season at our Detox & Yoga Retreats.
We serve Ayurvedic Oatmeal year round because of the deliciousness. In the cooler months, we serve it with our Warmed Spiced Fruit, recipe here, and the rest of the year with fruit in season.
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
- 1 cup dried fruit
- 1 cup 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. If you’d rather cook on the stove top, bring all ingredients to boil, reduce heat and continue to simmer for 20 minutes. Enjoy!