Cooking Instructions
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Step 1
Place the
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)
and
Parmesan Cheese (1/4 cup)
in the slow cooker. Mix all together and set on high 3 hours or low for 5.
Step 2
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.
Step 3
When the slow cooker oats are about ready, preheat oven to 350 degrees F (180 degrees C) and Line a baking tray with foil.
Step 4
Place
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.
Step 5
Stir the extra bacon grease into the oats before serving. Spoon savory oatmeal into bowls.
Step 6
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.
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