Mornings can be hectic, especially when you have a young family to get ready and feed. Instead of making toast with peanut butter and jam, or scrambled eggs, why not try a slow cooked oatmeal that will be ready when it’s time to eat?
I don’t have a family, which in retrospect made this less of an appropriate meal for me to make; six cups of oatmeal is a lot for one little lady to take in. Regardless it was nice to not have to think about what I was going to make to eat in the morning as it was already ready, with the smell enveloping the house. Nothing beats the aroma of cinnamon and apples waking you up. It was also a great way to ensure I ate breakfast before running out of the house.
I took this particular recipe from Betty Crocker’s version and decided to adapt a few things to make it my own.
- 5 1/2- 6 cups water
- 3 cups old-fashioned oats
- 2 apples, peeled, chopped (or apple/pear combo)
- 1/2 – 3/4 cup sweetened dried cranberries or raisins
- 2 tbsps butter or margarine, melted
- 1- 2 tsp ground cinnamon
- 1/4 tsp salt
1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients. (Note: If you don’t, it will cake to the sides, making you have to soak it for hours to get it off)
Optional: For added fiber add 1/4 cup of Wheat-Bran, NutraCleanse or other similar products. For additional natural sweetness add 1/2 cup of coconut.
2. Cover; cook on low heat setting for 6-8 hours (I recommend 6 otherwise it gets gummy and loses texture).
3. Serve porridge with brown sugar and milk or cream, as desired. Or add yogurt, nuts and fresh or frozen berries for a meal with a little extra protein, vitamins, healthy fats and calcium. Just add these towards or at the end so that the nuts don’t get soft and the fruit holds it’s own.