Gluten-Free Rolled Oats (1 1/4 cups)
Butternut Squash (1 cup)
Cherry Tomatoes (1/2 cup)
Flaxseeds (2 Tbsp)
Butter (1 Tbsp)
Garlic (1 tsp)
Sea Salt (1 tsp)
Freshly Ground Black Pepper (1 pinch)
Crushed Red Pepper Flakes (1 tsp)
Unsweetened Almond Milk (2 cups)
Vegetable Broth (3/4 cup)
Parmesan Cheese (1/4 cup)
in the slow cooker. Mix all together and set on high 3 hours or low for 5.
Stir and scrape the sides of the slow cooker every hour if you are using real cheese. The flaxseed with help bind everything together and thicken it up like steel-cut oats. Add
Water (1/2 cup)
if needed to thin out the oats (to create more of a porridge) the last hour of cooking.
When the slow cooker oats are about ready, preheat oven to 350 degrees F (180 degrees C) and Line a baking tray with foil.
Uncured Bacon (1.5 oz)
strips and sliced
Red Onion (1/4)
on the tray on top of foil. Bake for 15 minutes or until crispy. Reserve 1/2 to 1 tablespoon of bacon grease.
Stir the extra bacon grease into the oats before serving. Spoon savory oatmeal into bowls.
Add your choice of
Avocados (to taste)
Fresh Spinach (to taste)
Microgreens (to taste)
Crushed Red Pepper Flakes (to taste)
Shaved Parmesan Cheese (to taste)
Ground Black Pepper (1 pinch)
Eggs (to taste)
and crispy bacon with onions to garnish.