I’m not a morning person. Which means back to school can be brutal for me. This is why I try to do as much beforehand as possible. One thing that I do regularly is make steel-cut oatmeal in my slow cooker. I make several on-the-go cups in advance; place them in the fridge with coconut and granola toppings. My daughter loves to eat these cold, which is a bonus for me. She grabs a cup with a serving and the topping and her breakfast is done. She sometimes even packs the cold steel-cut oats for lunch!
Steel-cut oatmeal is my jam. It’s high in soluble fiber, protein and low in saturated fat and sodium. It’s truly a heart healthy food and is shown to reduce cholesterol. Unfortunately, not all oatmeal is the same. Many of those instant packets are full of other ingredients and lots of sodium and sugar. If you’re looking for a healthy and easy breakfast, this is the recipe for you. It doesn’t take long to make, there’s not iffy ingredients, it tastes good and you can make it ahead of time for breakfast all week long!
Slow Cooker Steel-Cut Oats Recipe
- 1 1/3 cups of
- organic steel-cut oats
- 2 cups of water
- 2 cups of organic milk
- 2 teaspoons of organic vanilla
- 1 cup blueberries, bananas, apples or strawberries (optional)
Mix the ingredients together in your slow cooker and cook on low for 2.5 hours. Cooking times vary based on the slow cooker.
My favorite toppings:
- Organic Unsweetened Shredded Coconut
- Fresh Fruit
- Maple Syrup
- Honey Roasted Pecans (<==these are addicting be warned)
Thanks to my friends Now Foods for sponsoring this post. All opinions are my own. I am compensated for my time.