Hustle-Free Whole Grain Breakfast

My baby is turning three this weekend. Sniff-sniff…

A couple presents from our friends arrived while he was napping today. One of them is this adorable Responsibility Chart. It includes cute little magnetic goals (such as “Load Dishwasher”, “Set Table”, “Make Bed”, or “Take Out Trash”) and little magnetic scores ( “You did it!”, “Looking Good!”, etc.) .  Ohm, I was so tempted to re-gift it to my husband, and then I turned the board around, and found even more goals: “Take a bath”, “Stop Whining”, “Say Please and Thank You”… It’s settled – the board is going to the husband, not the child! Sorry, guys!

Anyways, this friend who sent us the gifts should be the one writing a cooking blog. She can make gasoline taste good; and since they had a baby, she took the whole “healthy eating” concept up a level!.. or two… or three… nah, more like twenty levels…
So, today’s recipe is inspired by her. All my kids (including the husband) love it!

Print this recipe

MAKE-AHEAD WHOLE GRAIN OATMEAL

INGREDIENTS:

  • 1 cup of whole grain steel cut oatmeal (such as Bob’s Red Mill Organic)
  • 4 cups of water
  • 1 tsp of butter
  • pinch of salt
  • 1 tsp pure vanilla extract
  • 1/4 cup brown sugar (optional)
  • 1/4 cup milk (optional)

DIRECTIONS:

Place all ingredients (minus milk) in a crock-pot or an oven-proof cast-iron pot.  I like to add cold milk right before serving (to quickly chill the oatmeal).

Set the crock-pot to cook on low or place the cast-iron pot into the oven, preheated to 175° F/80° C for 8 hours.

If desired, replace sugar with honey, sprinkle with cinnamon, add nuts, and/or your favorite dried or fresh fruit.

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