Slow Cooker Irish Oatmeal With Bananas And Berries Food
SLOW-COOKER IRISH OATS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 8h10m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Place the frozen peaches, oats, brown sugar, vanilla, salt and 8 cups water in the bowl of a slow cooker. Stir, set to low and cook for 6 to 8 hours or up to overnight.
- Meanwhile, toast the sliced almonds and flaked coconut separately in dry nonstick skillets over medium heat, shaking the pans frequently to ensure an even toast, until golden and fragrant, 3 to 4 minutes. Let cool. Store, covered, until serving.
- To serve, stir the raisins, milk and cream into the oat mixture. Spoon into bowls and garnish with the almonds, coconut, blueberries and a drizzle of honey.
OATMEAL-BANANA PARFAITS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the bark: Preheat the oven to 350. Combine the flour, oatmeal, walnuts, sugar and a pinch of salt in a bowl. Melt the butter in a pot over medium heat and cook until light brown, 6 minutes. Stir into the dry ingredients. Press the dough into the bottom of a 9-inch springform pan. Bake until golden brown, 30 minutes.
- Remove the crust from the oven and sprinkle with the chocolate; let stand until soft, then spread with the back of a spoon. Refrigerate the bark until firm, 30 minutes. Break into pieces.
- Make the oatmeal cream: Fill a large bowl with ice. Microwave 3/4 cup cream until simmering, 45 seconds. Puree with the oatmeal, sugar, a pinch of salt, vanilla and nutmeg in a blender. Transfer to a bowl and place over the ice; whisk until cool and thick. In another bowl, whisk the remaining 3/4 cup cream until soft peaks form; fold in the oatmeal puree.
- Layer the oatmeal cream, bananas and crushed bark in 4 parfait glasses
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