Slow Cooker Oatmeal Recipe

Slow Cooker Oatmeal Recipe

So, my husband is a holistic health counselor. He guides people on how to eat and live more healthfully. And for some reason, when people hear this, they always think tofu and carrot sticks. I would laugh at how misguided that perception is, except there’s a health epidemic going on… (if you followed all the modern dieting trends at once, you’d be left eating wheatgrass and goji berries, right?)

ANYway, I contribute to his teachings with practical guidance:COOKING. People want to know how it’s possible to cook all from scratch, even in a typical American lifestyle.

Two steps break from-scratch cooking down to a manageable task.

First, cook twice as much as you can eat for dinner. The leftovers are a ready made from-scratch lunch the next day. Heat it in the morning, stick it in a thermos, head off to work, and lunch is ready when you are (not to mention cheaper and better for you than buying lunch…).

Second, hot cereal for breakfast is healthier than (usually sugary) cold cereal, and just about as easy with a little slow cooker. We have a quart and a half size slow cooker that we load up with a cup and a half of oats and 4 cups of water just before bed (enough for 2 adults and a very hungry toddler). Set that thing on low, and we’ve got creamy oatmeal in need of no more than a few flavorings first thing on the morning: butter, cinnamon, vanilla, maple syrup, pinch of salt, bananas, raisins, whatever you like! It’ll certainly stick with you longer than that anemic bagel you grabbed when you stopped for a latte on your way to work…

See? Now you only have to concentrate on ACTUAL cooking once a day, and still eat all home-cooked food. Awesome.

Also, the, uh, chai pictured was a bit of an experiment. I wanted to see if a couple of tablespoons (in half a gallon of chai base) of molasses would significantly change the flavor. Yeah. I made gingerbread in a cup. I think I’ll be saving the future use of molasses for fall…

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