^[1]This one is a comforting bowl of oatmeal. If you don’t have maple extract just use maple syrup as your sweetener to add that maple flavor. The maple really makes you think of the autumn leaves, the pear adds a little tart and a little sweet, and the walnuts add just the right amount of crunch. This is soy-free and gluten-free. This recipe uses a smaller slow cooker (1 1/2 to 2 quarts).

Serves: 2 to 3

• 1/2 cup steel-cut oats
• 2 cup Unsweetened So Delicious Coconut Milk (you can use any non-dairy milk or even water instead)
• 1 pear, chopped
• 1/2 teaspoon vanilla
• 1/2 teaspoon maple extract
• sweetener of choice, to taste (I used 1 packet Nu Stevia)

Toppings:

• 1/4 cup walnuts, chopped
• fresh grated nutmeg
• drizzle of maple syrup (optional)

The night before: Spray your crock with some oil to help with clean up later. Add all the ingredients except the sweetener and toppings. Cook on low over night (7 to 9 hours).

In the morning: Stir your oatmeal well and add sweetener. It may seem watery at the top but if stirred it should be a more uniform consistency. Top with walnuts and a sprinkle of fresh grated nutmeg.

Kathy Hester is the author of The Vegan Slow Cooker. ^[2] Visit her on the web at Healthy Slow Cooking ^[3] and Busy Vegan. ^[4] 

• Here are more vegan slow-cooker recip ^[5]es. ^[5]
• Click here for more vegan breakfast recipes. ^[6]