Crock Pot Carrot Cake Oatmeal


3/4 cup steel cut oats
2 & 1/4 cups water
3/4 cup applesauce
2 large carrots- grated
1/4 cup raisins
1/4 cup chopped walnuts or pecans
1/4 cup maple syrup
2 tablespoons brown sugar
1 & 1/2 teaspoons vanilla
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
1/4 to 1/2 cup whole milk or heavy cream (we mix)

Vanilla Bean Cream

2 cups sour cream
4 tablespoons heavy cream
2 tablespoons honey
1 tablespoon vanilla
1/3 cup sugar
1 vanilla bean


In a large slow cooker (at least 3 quarts), add the oats, water, applesauce, grated carrots, raisins, chopped nuts, maple syrup, brown sugar, vanilla, cinnamon, nutmeg, and salt.

Give everything a good stirring with a rubber spatula.  Cover and cook on low heat for 8 hours (or over night).  Just before serving, add the milk/cream mixture and stir in the meal.  Add between 1/4 and 1/2 cup of this to get to the consistency you like.

To the make the vanilla bean cream, toss all the ingredients into a large bowl and stir together with a whisk until smooth and well mixed.

Serve the oatmeal hot with a drizzle of cream on top- add toppings as you like!