Slow Cooker Oatmeal 3 Ways

http://ift.tt/2eL1903

This post is sponsored by The Quaker Oats Company, but all opinions are my own.

One thing I’ve noticed over the past few years is that I have a habit of putting on a few pounds in the fall. Can you relate? Often, these are pounds I’ve slowly worked to lose throughout the spring and summer, when it’s a little easier to eat fresher, lighter meals. I’m also more aware of my body during the warmer months, when I’m wearing less clothing which makes it easier to make healthier choices. This year I had added motivation to eat well and move more—Daniel and I are getting married later this month! But even when I’m on the healthiest of health streaks, I always seem to lose some of that healthy mojo somewhere around October.

This year I’d like to avoid the frustrating gain-lose cycle by heading into the fall a little more prepared—with some daily positive self-talk and a few tasty recipes!

And it’s not impossible with the right ingredients—using fruit for natural sweetness, nuts and nut butters for richness, cinnamon for spice and warmth, and, of course, Quaker Old Fashioned Oats, which are 100% whole grain, naturally low in fat and are a good source of thiamin, phosphorous, and magnesium.

Now, if you’ve read my cookbook you know that I love oatmeal and have a long, long history with it. Oats are a uniquely powerful super grain and possess more possibilities than people think! I love the versatility of oats and use them in sweet and savory recipes, for meals, snacks, and sweets. The only part of my relationship with oatmeal that’s been the least bit challenging though is the whole me having to make it part. Sometimes it feels easier to use the instant kind but I’ve recently discovered an even better solution: slow cooker oatmeal. This way, I can make multiple servings (yay for meal prep!), and I’m saved from scrubbing a pot in the morning.

The basic recipe for my slow cooker oatmeal is made only with Quaker Old Fashioned Oats, almond milk, water, cinnamon, and vanilla extract. On its own, it’s creamy, thick, and filling. But depending on my mood and what I have on hand, I like to build on that basic recipe and make one of 3 delicious variations.

How to Make Slow Cooker Oatmeal 3 Ways

Apple Crisp (slow cooked with chopped apple, more cinnamon, a pinch of nutmeg, and topped with granola)

Peanut Butter Banana—cooked with extra-ripe bananas and topped with melty peanut butter and coconut flakes

Berry Crunch—stir in frozen or fresh berries just before serving and top with chopped almonds, pecans, and a drizzle of maple syrup.

Each one manages to fill me up and provide me with plenty of nutrients. Try any of these 3 easy, and delicious, breakfasts and let me know which your favorite is!

Slow Cooker Oatmeal 3 Ways

Ingredients

• 3 cups Quaker Old Fashioned Oats
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 3 cups unsweetened almond milk
• 3 ½ cups water
• 1 teaspoon vanilla extract

Instructions

1. Thoroughly spray the inside of a 4- or 6-quart slow cooker with non-stick cooking spray (do not forget this step!). Combine the oats, cinnamon, salt, almond milk, and water; stir. Cover and cook on high for 4 hours or on low for up to 8 hours.
2. Variation 1: Apple Crisp
3. Add 2 peeled, cored, and chopped apples to the oats and liquid before slow cooking, along with an additional ½ teaspoon cinnamon and a pinch of nutmeg.
4. To serve: Top 1 cup apple cinnamon oatmeal with 1 teaspoon brown sugar and 2 tablespoons of your favorite granola.
5. Variation 2: Peanut Butter Banana
6. Add 2 medium peeled and chopped bananas to the oats and liquid before slow cooking.
7. To serve: Top 1 cup banana oatmeal with 1 tablespoon all-natural peanut butter and 2 teaspoons unsweetened coconut flakes.
8. Variation 3: Berry Crunch
9. Ten minutes before serving the oatmeal, stir in 1 ½ cups frozen berries (raspberries, blueberries, strawberries, blackberries)—just enough time for the berries to warm through.
10. To serve: Top 1 cup berry oatmeal with 1 tablespoon sliced almonds, 1 tablespoon chopped pecans, and 2 teaspoons maple syrup.

3.1

http://ift.tt/2eL1903