SLOW COOKER BERRY OATS
INGREDIENTS
1 + 1/2 cups gluten free rolled oats
1tbs coconut oil
1 apple - cored and finely chopped
2 tsp ground cinnamon
1 tsp vanilla bean paste
2 cups almond or coconut milk
1/4 cup rice malt syrup
1/4 cup raspberries
4 cups water
coconut yogurt to serve
METHOD
Grease a slow cooker.
Place oats, chopped apple, cinnamon, vanilla, milk, rice malt syrup, coconut oil and water in the slow cooker.
Stir to combine.
Cover and cook for 6-7 hours on low or until the oat mixture thickens.
Divide oat mixture evenly among serving bowls.
Top with yoghurt and raspberries.
Drizzle with the extra maple syrup to serve.