It’s Monday morning and usually I am cowering in the corner dreading facing the day. However, on this lovely Monday morning I’m having a healthy, hearty and delicious breakfast while I sit, type and procrastinate getting dressed for work. I don’t mean to post about breakfast two days in a row but this was just too good not to share. Plus you have the rest of the work week to try it!
Disclaimer – I have no idea if it is actually a lovely Monday – I have not checked the weather nor have I been outside. It snowed here yesterday, snowed. It is almost freaking April 1st!
We’ve been talking about making crock pot oatmeal for about a week. So last night we made a bet on the UNC v. South Carolina women’s basketball game. Loser makes the crock pot oatmeal…not that it is hard…we’re just not very motivated evening people. Even though South Carolina lost, we made the oatmeal together. Weekday breakfast for me is usually on the go and not very healthy and sometimes non-existent. As you may have gathered from yesterday’s post, Lisa is a smoothie kind of girl…drinks them every day…It’s just not my thing. Getting up extra early to prepare a well-balanced breakfast is also not my thing…and let’s be honest – we all have a little snooze button in us…So this crock pot oatmeal is genius. I don’t know who the first person to this was but I’m sure they enjoyed an extra 15 minutes of sleep as well.
The batch we made last night was TheYummyLife.com’s Overnight, Slow Cook, Banana and Coconut Milk Steel-Cut Oatmeal – long in title but pretty straight forward ingredients. We, of course, always tweak slightly so those comments are in red.
2 medium ripe bananas, sliced (approx. 2 cups)
2 (14 oz) cans light coconut milk* (we substituted one can with a can size full of regular rice milk)
1/2 cup water
1 cup steel-cut oats
2 tablespoons brown sugar
1-1/2 tablespoons butter, cut into 5-6 pieces, optional (omit or substitute margarine for lactose-free, vegan) (Earth Balance)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla
1 tablespoon ground flax-seed
1/4 teaspoon salt
Optional garnishes: additional sliced bananas, chopped macadamia nuts or walnuts, toasted coconut, maple syrup, additional brown sugar, additional coconut milk or butter
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for 7 hours. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.
Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.
*Find coconut milk in the Asian aisle of your grocery store.
We have a rather large slow cooker so you’ll notice on Yummy Life that there are directions for setting up a double boiler in your slow cooker. We made our oatmeal this way and it worked perfectly!
Oh crap, it’s after 7:00 AM!