- Level: Easy
- Total: 8 hr 10 min
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 356
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 6 g
- Sugar
- 41 g
- Protein
- 7 g
- Cholesterol
- 11 mg
- Sodium
- 211 mg
- Level: Easy
- Total: 8 hr 10 min
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 356
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 6 g
- Sugar
- 41 g
- Protein
- 7 g
- Cholesterol
- 11 mg
- Sodium
- 211 mg
Ingredients
Directions
- Place the frozen peaches, oats, brown sugar, vanilla, salt and 8 cups water in the bowl of a slow cooker. Stir, set to low and cook for 6 to 8 hours or up to overnight.
- Meanwhile, toast the sliced almonds and flaked coconut separately in dry nonstick skillets over medium heat, shaking the pans frequently to ensure an even toast, until golden and fragrant, 3 to 4 minutes. Let cool. Store, covered, until serving.
- To serve, stir the raisins, milk and cream into the oat mixture. Spoon into bowls and garnish with the almonds, coconut, blueberries and a drizzle of honey.
