Cooking

Slow Cooker Oatmeal

You will love this in the winter. Oatmeal that cooks overnight so it’s ready as soon as your feet hit the cold floor in the morning.

Combine 4 parts water with 1 part steel cut oats and a pinch of salt in a slow cooker.  I typically do 4 cups water and 1 cup oats and this makes at least two breakfasts for Benzo and I.

Cover and cook on low overnight.

In the morning dish into a bowl and add desired toppings and sweeteners. I’ve been particular to almond butter and maple syrup lately.  You could add spices, sweeteners, fruit or nuts the night before but I like to keep the oats plain because Benzo and I like different toppings and stir-ins.

The leftovers keep great in the fridge for a few days.  I usually add some milk when I reheat these oats as they get really thick in the fridge.

You could set this up to cook tonight so that you have a healthy, filling breakfast to power you through all the Thanksgiving cooking tomorrow.  Or set it up tomorrow night so you have breakfast ready when you wake up to shop on Friday… or when you get home from shopping as it seems all the stores are opening at midnight or earlier this year.

I think these oats would make a great breakfast for house guests, like the oatmeal bar I previously wrote about.  Set up the oats to cook in the crock and lay out any non-refrigerated toppings along with bowls and spoons the night before.  Leave a note about any other toppings that are in the fridge.  Then people can serve themselves whenever they wake up and the hostess can sleep in.  😉

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