Blueberry & Coconut Steel Cut Oatmeal with Almonds Butter flavored cooking spray Serves 8 2 Tbsp. coconut oil 5 cups almond or coconut milk 3 cups water 2 cups steel cut oats 1/4 cup brown sugar 2 Tbsp. maple syrup, plus more for serving 2 tsp. vanilla extract 2 tsp. cinnamon 3/4 tsp. freshly grated nutmeg 1/2 tsp. kosher salt 2 cups frozen blueberries 1/2 cup shredded coconut, toasted Toasted almonds Spray the inside of a 6-quart slow cooker very well or line with a Crock-Pot liner. Add all ingredients except blueberries and coconut. Cook on low setting for 8-10 hours, stirring occasionally. Every slow cooker is different. Start checking after the earliest time for desired doneness. In the last 10 minutes of cooking, turn dial to warm and gently stir in the blueberries and coconut. Serve topped with maple syrup, more coconut and almonds. Extras may be refrigerated or frozen and reheated with additional almond milk.