Smart Start: Slow Cooker Steel Cut Oats

This is the time of year when time feels short.  There is a lot of fun to be had –holiday parties, secret gift exchanges (and not-secret gift exchanges), favorite movies or productions to watch, and all the things to decorate!  All this merriment often means I stay up later than I intended and struggle to get “up and at ‘em” the following morning. To make sure I get myself started on the right foot, I make a week’s worth of oatmeal in the crockpot and have a fast and filling breakfast waiting for me every morning.

I make these oats year-round, especially for busy weeks. They are delicious and keep me satisfied until lunch. And with so many topping options, it’s easy to keep breakfast interesting.  Only 5 minutes of prep on Sunday for fuel all week long!

Slow Cooker Steel Cut Oatmeal

This recipe is based off a 2015 recipe from the Fit Foodie Finds blog.

Ingredients:

• 1 cup steel cut oats
• ½ cup quinoa, rinsed well
• 6 cups unsweetened almond milk
• ¼ cup maple syrup
• Generous sprinkle of cinnamon
• Dash of salt

Instructions:

1.      Mix all ingredients in the crock in a slow cooker.
2.      Cook on high for 4 hours.
3.      Transfer cooked oatmeal into an airtight container and store in the refrigerator.
4.      When ready to eat, heat oatmeal in the microwave. I top my oatmeal with plain greek yogurt, peanut butter, fruit, nuts, or any combination of these.

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