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Amount Per Serving
| Total Fat: 7g | 10 |
| Saturated Fat: 2g | 10 |
| Cholesterol: 15mg | 5 |
| Sodium: 120mg | 5 |
| Sugars: 5g | |
| Total Carbohydrate: 38g | 13 |
| Dietary Fiber: 10g | 39 |
| Protein: 7g | |
| Vitamin A: | 0 |
| Vitamin C: | 0 |
| Calcium: | 2 |
| Iron: | 10 |
prep
10min
cook
180min
stand
0min
total
190min
yield
5servings, 1 cup each
Amount Per Serving
| Total Fat: 7g | 10% |
| Saturated Fat: 2g | 10% |
| Cholesterol: 15mg | 5% |
| Sodium: 120mg | 5% |
| Sugars: 5g | |
| Total Carbohydrate: 38g | 13% |
| Dietary Fiber: 10g | 39% |
| Protein: 7g | |
| Vitamin A: | 0% |
| Vitamin C: | 0% |
| Calcium: | 2% |
| Iron: | 10% |
MELT butter in large skillet over medium heat. Add oats; toast, stirring occasionally, for about 2 minutes or until the oats smell slightly toasty.
SPRAY 4- to 6-quart slow cooker with cooking spray. Transfer oats to slow cooker. Stir in water, Coffee-mate natural bliss Almond Milk Creamer, cinnamon, salt, ginger and cardamom.
COVER and cook on high for 3 to 4 hours or low for 7 to 8 hours, stirring once or twice. Stir and loosen with a little water if needed.
LADLE oats into bowls; top as desired.
Cook’s Tip: Leftovers can be stored in the refrigerator in sealed container. Simply reheat in a microwave-safe bowl.
