Breakfast is the most important meal of the day.
If we all had a dime for every time we’ve heard or read that, we’d have a lot of dimes. Not only is breakfast crucial for busy adults, but even more so for school age children.
Breakfast is also the meal that is the hardest to fit into the schedule. Most people don’t have a lot of extra time in the morning so they dash out of the house with a fiber bar in their purse or pocket or run through the McDonalds that’s on the route to work.
I’ve gotten into the habit of grabbing one of these:
When I get to work I pour it over ice and call it a meal. From a nutritional standpoint it’s not terrible, but an hour or two later my energy is waning and I’m hungry again. I need something besides the meal replacement shake to get me through a busy morning. I know a lot of people rely on the individual oatmeal packets, but they contain a lot of sugar and I find they don’t stick with me any longer than the replacement shake
Steel Cut Oatmeal Experiment
I bought a box of steel cut oats last week at the grocery. Steel cut oats are not nutritionally superior to rolled oats, but they haven’t been through as much processing so they have a nuttier flavor and chewier texture. Steel cut oats have more fiber which helps lower cholesterol and keeps you feeling fuller longer. Because they are less processed they also take longer to cook and don’t do well in the microwave. I tried putting a bowl of the oats in the microwave the first day I bought them and ended up with half cooked oats all over the oven.
Which brought me to search and find a recipe for crockpot oatmeal using the steel cut kind. It’s a pretty awesome recipe from Ann Kroeker and I’m so excited that I found it I’m sharing the love and passing it along to you.
Six Easy Steps To Delicious, Nutritious Oatmeal
There are a couple of steps to the recipe but it’s worth it. If you prepare the oatmeal and cook it on low overnight you’ll wake up in the morning to a warm breakfast that requires very little clean up.
Here’s what you’ll need:
• Oven safe bowl that is small enough to fit inside the crock pot with the lid on
• Aluminum foil balls,
• Steel cut oats
Step One – Tear off seven or eight pieces of aluminum foil about six inches wide and wad into balls and place in the bottom of the crockpot.
Step Two – Fill the crockpot half way up with water. Here’s a picture of the crockpot with the foil and water in it:
Step Three – Pour one cup of oats and four cups of water in the ovenproof bowl. Add a dash of salt (optional). Place the bowl in the crockpot on top of the water and foil. It’s best to have the water almost level with the top of the bowl so you may need to add a little water or pour a little out.
Step Four – Put the lid on the crockpot, turn it on low, and let it cook for six or seven hours.
Step Five – Remove the bowl from the pot – careful it’s hot and steamy.
Five Six – You’re ready to enjoy it so go ahead an spruce it up your with favorites: brown sugar, almonds, raisins, cinnamon, bananas. Whatever you like on oatmeal works here.
Step Seven – If you don’t have a brood to help you eat the entire batch you can put whatever is left over in the fridge and reheat in the microwave the next day.
The best thing about the recipe – besides the delicious, nutty oatmeal – was how easy it was to clean up. I poured the water out of the crock pot, dried it and put it away, rinsed out the oatmeal bowl and put it in the dishwasher. There was no sticky, gummy aftermath to deal with.
I made a batch yesterday afternoon and after they cooked and cooled I put them in an airtight container in the refrigerator. I plan to take them to work to have for breakfast this week. I did warm up some this morning and added a little brown sugar, cinnamon and almond milk. They were delicious! I may need to make another batch before the end of the week.