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
Description
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.
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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