Can we enjoy a tropical climate in Montana in December? You bet!
It’s not such a flummoxing thing as you might think, my child. Come with me into my kitchen and I will show you a wondrous thing!
But first, let’s take a look outside— it’s early morning, December 15 in rural Montana and we FINALLY have our first snow of the season! We are excited about this, for not only does this mean we may have a white Christmas after all, it also means we have finally gotten some moisture that we so badly needed. We don’t care what form it comes in at this point, so hurrah for the snow!
But, I digress…..you are awaiting something tropical, are you not? So, now look away from that window and come with me into my kitchen…
It’s breakfast time on a cold, finally-snowy, school-day morning and Miss Crock Pot, has been working much of the night. She did the hard work, we simply added our own touch of the tropics and look what has appeared before us on this day’s breakfast table!
Slow Cooker Steel Cut Oats by Miss Crock Pot, topped with vanilla Greek yogurt, juicy mango, fresh pineapple chunks, drizzles of honey, a splash of cream and sprinkled to perfection with fresh-toasted coconut! Oh, my! A real tropical delight!
I close my eyes…I can smell the ocean, feel the sun, hear the water on the beach….ahhhh!
Until I look out the window again…
- 5 cups vanilla almond milk
- 1 cup steel cut oats
- 1/2 tsp salt
- 1 cup chopped pineapple
- 1 mango, chunked
- 1 cup vanilla Greek yogurt
- 1/4 cup honey
- 1/2 cup coconut, toasted
- In a 3-qt slow cooker, stir together milk, oats and salt.
- Cover and cook on low for 6 to 8 hours, or high for 3 to 4 hours.
- To serve, top with pineapple, mango, yogurt, and coconut.
- Drizzle with honey.
- I use a lamp timer for my crock pot. I set it to come on at midnight and it's ready at 6:00 AM.
- Plain or coconut Greek yogurt is also excellent.
- And, please, DO toast the coconut! You will not be sorry!