Slow Cooker Pumpkin Rolled Oats

Servings: 6
Preparation Time: 8 hours

Ingredients:

• 1 cup rolled oats
• 1 cup pumpkin puree
• 2 cups coconut milk*
• 1 tablespoon coconut oil, melted
• 1 tablespoon ground cinnamon
• dash salt
• 1/2 cup whole cane sugar
• dash cloves
• maple syrup, optional

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link).

Directions:

In a 1 1/2-quart heat-safe dish, combine rolled oats, pumpkin, coconut milk, coconut oil, cinnamon, salt, sugar, and cloves. Stir until combined.

Place dish inside slow cooker bowl. Pour water into base of slow cooker around the oats dish until about an inch from top of oats dish.

Cook on low heat for 8 hours. Carefully remove dish from slow cooker and stir.

Serve with a drizzle of maple syrup, if desired.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes and photos here!

Slow Cooker Amaranth Apple Breakfast Pudding

Servings: 8
Preparation Time: 10 minutes preparation, plus 8 hours cooking

Ingredients:

• 2 cups amaranth
• 1/4 cup Tropical Traditions Shredded Coconut
• 1/3 cup chopped walnuts or pecans
• 1/2 cup organic raisins
• 2 tablespoons Tropical Traditions Gold Label Coconut Oil
• 2 1/2 cups water
• 1 cup coconut milk*
• 4–5 small apples, chopped
• 1/2 teaspoon Himalayan Pink Salt
• 3 tablespoons whole sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1 tablespoon organic vanilla extract

Directions:

Add all ingredients to Crock-Pot, mix well, and cook on low for 8 hours.

**For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!

• 1/2 teaspoon salt
• 1 tablespoon dried rosemary
• 1/4 teaspoon black pepper
• 2 pounds grass-fed lamb arm roast
• 5 cloves garlic, halved
• 1 tablespoon coconut oil, as needed
• 1/4 cup Marsala cooking wine

Directions:

Combine salt, rosemary, and black pepper in a small bowl.

Using a sharp knife, make small slits all around the lamb roast and stuff each slit with a garlic half. Rub the herb mixture all over the roast.

Pan sear the roast on all sides. Remove from heat.

Add the coconut oil to the slow cooker pot. Place the roast inside and pour the wine over it.

Cook at low temperature for 5–6 hours.

Serve with mashed potatoes or steamed rice.

Enjoy.

Recipe courtesy of Marianita Shilhavy.

Recipe prepared by Marianita Shilhavy and photographed by Jeremiah Shilhavy.

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