Slow Cooked Champorado Oat. A healthy version of our Filipino congee. Instead of using glutinous rice, I used rolled oats and instead of the usual Tablea, which is not available in the USA, you can use Hershey’s 100 % cacao. You can’t tell the difference. They taste similar to our Filipino champorado, just healthier.
Hello, guys!!! How’s your weekend? As for me, I got the bug if fever like and flu symptoms of unwellness. My body ached all over and got a terrible sore throat.I hope I will make it to work tomorrow.
Anyway, in spite of aches and pains, I was able to make this Filipino Champorado.
Champorado is a favorite Filipino breaksfast,almost similar to Chinese congee but instead of flavoring it with salt and pepper, I use the Hershey’s 100 % Cacao as replacement for Tablea, because we don’t have it here in our Asian store. A commenter said this is a healthier version of our Filipino Champorado, which I agree.
If you look at the blog, I made so many dishes that are easy and quick. Just like this Green Peas and Cheese Penne Pasta and this Velveeta Cheeseburger and I make lots of slow cooker meals too. SO I made this SLOW COOKED CHAMPORADO OATS for us busy moms. So make this too, and you will have your healthier fill of Champorado…
Enjoy!!!!
SLOW COOKED CHAMPORADO OATS
Ingredients
- 1 cup rolled oats
- 5 cups water
- 3 tablespoons Herhey's 100 % Cacao
- I use condense milk to sweeten
Instructions
- Put rolled oats in the 2 quart slow cooker. Add water and Hershey's. Mix. Slow cooked in low overnight.
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