No you are not going crazy, nor do you need your eyes checked. I did in fact say “ice cream oatmeal”. While trying to determine what to make with all the ice cream Graeter’s sent me I somehow got the bright idea to use some ice cream in place of the liquid needed to make oatmeal. I felt like a genius, although I did worry it would be too sweet for the first meal of the day. But guess what? It wasn’t too sweet at all, in fact it wasn’t any sweeter than other oatmeals I’ve made in the past.
The best thing about this recipe is that you can use any flavor ice cream you want, assuming it is a flavor you would care to enjoy for breakfast. I chose Graeter’s Black Cherry Chocolate Chip and with the addition of chopped almonds it was everything I had dreamed of – a creamy oatmeal with a hint of cherry and chocolate flavors and the crunch of almonds. I threw more almonds and dark chocolate chips on top because I couldn’t get enough.
One year ago: Cashew Chicken Lettuce Wraps
Two years ago: Chicken Alfredo Biscuit Casserole
OVERNIGHT, SLOW COOKER ICE CREAM OATMEAL
3 cups old fashioned rolled oats (I used gluten-free oats but either work)
1 pint ice cream, thawed (I used Graeter’s black cherry chocolate chip)
2 cups unsweetened vanilla almond milk
2 cups water
1/4 tsp salt
1 cup almonds, chopped
Optional toppings: other nuts, dried fruit, chocolate, syrup
- Coat inside of large slow cooker (I used a 6 quart) with cooking spray. Add all ingredients except almonds and optional toppings to slow cooker. Stir, cover and set on high for 1.5 hours.
- Stir, cover and turn off heat. Let sit in crock pot for 8 hours with it turned off. The heat will continue to cook them as the crock pot cools down.
- In the morning, add the chopped almonds to the oatmeal then warm up and serve with additional toppings, if desired.
- Store leftovers in refrigerator. Freezes well.
Source: Adapted from Overnight, Slow Cooker Eggnog Cranberry Steel-Cut Oatmeal.