Ingredients
- 2 cups 2% milk
- 2 cups water
- 1 cup steel cut oats
- 1/3 cup dried Montmorency tart cherries
- 2 tablespoons unsweetened cocoa powder
- 1 ounce unsweetened bakers chocolate, chopped
- 1/4 cup maple syrup
- 1/2 teaspoon almond extract
- Pinch kosher salt
For cherry sauce
- 1 1/2 cups frozen Montmorency tart cherries
- 2 tablespoons water
- 1/4 teaspoon almond extract
Directions (makes 4 servings)
Combine all the ingredients for the oatmeal in a 3 or 4 quart slow cooker (*see note) and stir together. Cover, cook on low for 8 hours the night before and set so that the slow cooker stays on warm after it’s done cooking.
In the morning, combine the ingredients for the sauce in a small sauce pot over medium-high heat. Bring to a simmer and let cook for about 7-10 minutes until thickened.
Uncover the oatmeal, stir and add a bit more milk if it’s thickened up too much. Spoon the oatmeal into serving bowls and top with the cherry sauce.
Note: If your slow cooker is larger than this, you will want to double the recipe so that the oatmeal doesn’t burn as it will be spread too thin in a larger slow cooker.
Credit to choosecherries.com