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.
These oats 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.
- 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
- Mix all ingredients in the crock in a slow cooker.
- Cook on high for 4 hours.
- Transfer cooked oatmeal into an airtight container and store in the refrigerator.
- 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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