Sunny's Baked Turmeric Oatmeal
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 553
- Total Fat
- 27
- Saturated Fat
- 4
- Carbohydrates
- 75
- Dietary Fiber
- 9
- Sugar
- 52
- Protein
- 9
- Cholesterol
- 9
- Sodium
- 196
- Total: 1 hr 10 min
- Active: 20 min
Ingredients
1 quart vanilla almond milk, plus more for serving
1 cup steel-cut oats
1/4 cup almond slivers (not slices)
1/4 cup dried cranberries
1/4 cup golden raisins
1/4 cup light brown sugar
2 tablespoons chia seeds
2 teaspoons turmeric milk powder
Candied Pecans:
1/4 cup brown sugar
1 tablespoon unsalted butter
Pinch kosher salt
Zest of 1 lemon plus 1 teaspoon lemon juice
3/4 cup pecans
Cinnamon sugar, for dusting
Directions
Special equipment:
Slow Cooker- Preheat the oven to 350 degrees F.
- Add to a 4-quart Dutch oven the almond milk, oats, almond slivers, cranberries, raisins, brown sugar, chia seeds and turmeric milk powder. Stir to combine, then cover and transfer to the oven. Bake, stirring a few times throughout, until the oats are tender, 45 minutes to 1 hour. (You can also cook this in a slow cooker on low for 45 minutes to 1 hour.)
- For the candied pecans: Meanwhile, line a baking sheet with parchment paper and set aside.
- Heat the brown sugar, butter, salt, lemon zest and juice and in a saucepan over medium heat until the mixture is bubbling and the sugar has dissolved. Add the pecans. Toss to combine and continue cooking until the pecans are fully coated and the sugar has thickened. Spread the candied pecans on the parchment to cool completely. Chop.
- Add the oats to a serving bowl and top with almond milk, candied pecans and a dusting of cinnamon sugar.