Tori’s Writing Hole

Well, here in the north (New York), days are getting shorter and it’s becoming the sort of weather that makes you burrow under your covers and avoid facing the world. Of course, to me, it also means oatmeal time.

It’s a lot easier to get out of bed knowing that a warm, hearty breakfast is waiting for your, and one way to assure this is to make oatmeal in a slow cooker. I am a huge advocate of the slow cooker; I think that every household should have one. From chili to soup to even dessert foods, slow cookers rock! You can also make yourself a great breakfast overnight.

A basic recipe for slow cooker oatmeal starts with 2 cups of oatmeal (I prefer steel-cut organic oats - bought in bulk at our local food co-op - but rolled oats will also work). Be sure not to use "instant oatmeal" for this, it won’t cook correctly. Add a pinch of salt, and cover with 6 cups of water (modify according to your slow cooker’s size). Set the temperature to low, and allow to cook overnight (about 8 hours). In the morning, add 1 1/2 cups half and half cream (or full-fat soy milk). Sprinkle brown sugar and a bit of cinnamon on top. Of course, your favorite dried fruit is also a good idea.

It’s a great way to wake up to a wholesome yummy breakfast!

Tags: oatmeal, breakfast, slow cooker

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