You know some days are going to be packed — so packed there’s hardly time to eat breakfast, much less cook breakfast. Enter make-the-night-before meals!
Back when I first had Kenya, I discovered my crockpot, a wedding gift that had sat unopened in our closet through two moves. After years of collecting dust, it quickly endeared itself to me and became my best friend in the kitchen. It’s so easy and efficient to use, I try to find a way to make everything in it, including oatmeal.
- 1 Cup steel cut oats
- 2 Cups water
- 2 1/2 Cups milk
- 1 Tsp cinnamon
1. Place the first 4 ingredients in a crock pot and stir to combine.
2. Cook the oatmeal on low heat for 5-9 hours (the amount of time can vary depending on your crock pot. Some crock pots that don’t have non stick surfaces can get hotter then others).
3. Stir in desired accompaniments and serve.
* I like to let the kids squeeze in their own honey to get them involved and swirl in a bit of extra milk to cool it down for them.
honey, maple syrup, walnuts and or raisins
With my husband leaving for work before 6am and the kids and I not eating our breakfast until around 7:30 am, I loved the idea of preparing something the night before. No matter what time each of us fed ourselves in the morning, the meal would seem totally fresh and special.
As hard as this all may sound, it was one of the easiest breakfasts I’ve ever made. All I did was toss steel cut oats and the other ingredients into the crock pot, stir it up and the next morning we were enjoying a perfectly nutritious meal to start our day. The added benefit was that the kitchen smelled so amazing in the morning that even the kids stopped to remark, “what’s for breakfast, Mom?”
I’ve now made this recipe five days in a row, so there must be something about it that everyone loves!