So after 2 weeks of a free-for-all of eating -- let’s lighten things up a bit. How many of you make your oatmeal from a packet and hot water or milk? Guilty over here! Now, how many of you really enjoy your oatmeal packets? Guilty as well! I do like a good quick oatmeal with instant oats, however, while in Omaha, my sister-in-law made crock pot oatmeal overnight and it was fantastic! I am now an oatmeal convert! The crock pot version is creamy, nutty and thick. It sticks to your bones but is still a healthy breakfast. Make sure that you’re using steel cut oats. They are coarsely ground and hold up well in the crock pot. Any other oat will turn into mush. The nice thing about this recipe is it creates an oatmeal “base” -- you can add whatever toppings you like. This means that you can keep it light or you can really pile them on!
I topped my oatmeal with almonds, honey, and some fresh wild blackberries my husband and I picked. We really hit the jackpot this year in the blackberry department!
Other great toppings include chopped apples, dried fruit of any kind, sliced bananas, chocolate chips, cinnamon, brown sugar and/or a splash of milk. Once you try this overnight oatmeal you won’t be reaching for that packet anymore!
adapted from Food Network
1 c. steel cut oatmeal
4 c. water
1/2 c. milk (I used 1%)
1 tbsp vanilla extract
1 tbsp cinnamon
Combine all ingredients in crock pot and stir to combine. Cook over low for 8 hours.
Serve with desired toppings.