Slow Cooker Lemon Blueberry Muffin Oatmeal

• 1/2 cups Steel Cut Oats
• 2 cups Unsweetened So Delicious Coconut Milk
• 1 cup Blueberries
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Sweetener, Or More To Taste (I Used Agave)
• 1/4 teaspoons Lemon Extract (or 1/2 Teaspoon Lemon Zest)

1. The night before, spray your crock with some oil to help with clean up later. Add everything except sweetener and lemon zest. Cook on low overnight (7 to 9 hours).
2. In the morning, stir oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. If you used fresh blueberries they will have floated to the top of the crock. Just smash them a little with the spoon while you're mixing the pot to incorporate them into the mix. Stir in sweetener.
3. Top each serving with lemon zest and more fresh blueberries if you want.

oats, milk, blueberries, vanilla, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/slow-cooker-lemon-blueberry-muffin-oatmeal/ (may not work)