Truly my favorite way to make oatmeal! I learned this recipe from a friend and not only is it the best tasting oatmeal, but it takes 5 minutes to throw in the slow cooker, then you leave it overnight and you have a hot breakfast in the morning. My friends mom used to make this for us when we had an early morning practice, and would set out all the toppings the night before so we could eat and be out the door quickly. It was, and still is, the best make ahead breakfast.
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Ingredients (6 servings):
1.5 C Irish steel cut oats (I used Flahavan’s brand)
6 C water
2 Tbsp vanilla
1 tsp cinnamon
Non stick spray or coconut oil
Choice of toppings: fruit, nut butter, honey, chopped nuts, etc
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Directions:
Spray the interior of your instant pot or slow cooker with nonstick spray, or grease thoroughly with coconut oil. Add dry oats, water, vanilla and cinnamon. Whisk together until cinnamon is incorporated into the liquid. Cover and set your instant pot to “slow cook” mode for 8 hours. If using a slow cooker, set on low for 8 hours. I like to set it right before I go to bed so the oats cook overnight. Once done, remove lid, stir and serve. Store in the fridge. When reheating, add a few Tbsp of milk or water to thin out the oats. I serve mine with peanut butter, blueberries, shaved almonds and a drizzle of honey!
NOTE: To reheat, add a few splashes of milk or water and pop in the microwave or heat on the stovetop on med/low.
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