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SLOW COOKED CHAMPORADO OATS

By Shobelyn Dayrit
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.