Monday Mornings…

When I looked at the forecast last night I knew we’d be waking up to temperatures in the mid-30′s (nope, that’s not a typo)!  I wanted to make a hearty breakfast for the boys to get them through the unofficial last day of “summer”.  One of our family favorites on a morning like this is a hot bowl of steel cut oats that have simmered in a crock pot overnight.  What I love most about this recipe is that it’s very filling and there’s always plenty leftover to store a few single servings in the refrigerator to re-heat on busy school mornings.

The reason I choose to use steel cut oats (whole oat kernels that have been cut into small pieces) over traditional rolled or instant oats is that they are high in fiber, maganese, selenium, vitamin B1, and have a lower glycemic index than the others.  Steel cut oats also aren’t loaded with trans fat like so many of the convenience packaged varieties.

Here are the main ingredients (the recipe below is adapted from one I found here):

  • 1 c. steel cut oats
  • 1 1/2 c. water
  • 2 c. unsweetened almond milk
  • 1 1/2 T. granulated erythritol
  • 1 1/2 T. butter
  • 1/2 tsp. vanilla
  • 2 tsp. ground flax seed (a.k.a. flax meal)
  • 1/4 tsp. salt
  • 1 c. grated apple
  • 1 tsp. cinnamon
  • optional add-ins:   almonds, sugar-free maple syrup, flavored unsweetened almond milk, etc…
Coat crock pot with spray or spritz with oil to prevent ingredients from sticking to the edges, pour all ingredients into crock pot, cook on a low setting for appx. 7 hours.   I like to sprinkle a little bit of ground flax seed on the steel cut oats along with some berries.  Add additional almond milk to taste.
I divide leftovers into single-serve containers and store them in the refrigerator to re-heat throughout the week.
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11 Responses to Monday Mornings…

  1. Jennifer says:

    I have done some crock pot oatmeals (lovely and easy, eh?), but I can’t wait to try this one. Where do you get your erythritol and can I use a substitute for it? Oh, and where are those tiny bowls from that you have your butter in? I LOVE THOSE!

  2. brenda says:

    where did you find the cool single serve “tupperware”? :-)

  3. Anne says:

    Hi Jamie,
    I’m allergic to dairy, so I can’t do butter, but would love to try this. Would it work without the butter? If not, would a spread like Earth Balance soy-free work? Or maybe a dab of coconut oil?

  4. I am so happy I came across your blog. I too am a ‘school lunch preparer’ for our sweet daughter who has life threatening allergies. I started documenting these on our blog posts I dubbed “Packed with Love”. Thank you so much for all the inspiration. I especially look forward to your breakfast ideas!

  5. I am so happy I came across your blog. I too am a ‘school lunch preparer’ for our sweet daughter who has life threatening food allergies. I started documenting these on our blog posts I dubbed “Packed with Love”. Thank you so much for all the inspiration. I especially look forward to your breakfast ideas!

  6. JuliP says:

    Yum! I love oatmeal. My husband wouldn’t dream of anything other than the junk out of the single serve packets (he’s a processed sweets-a-holic). But I might try this.
    My daughter is allergic to tree nuts, so maybe I’ll give soymilk a try with this.

  7. Karen says:

    Jamie, when you reheat these the morning of, do you heat in your storage containers or do you put it in another microwave-safe bowl?

  8. Beth says:

    I have been making oatmeal in a crock pot for some time now. I use the 1 1/2 quart crock pot and set it on low. I use 1 cup steel cut oats to 3 cups water and 1/2 tsp salt, and even if you spray the sides with oil or PAM, it still sticks, just use to it now.
    I will have to try this additional recipe, this sounds like a treat! I also have a friend recommend adding canned pumpkin…sounds delicious!

  9. Parker says:

    LOVE this recipe!
    I use unsweetened Almond Breeze coconut milk, and I substituted the erythritol, butter and apples for 1 cup of apple sauce.

    Sometimes I add a scoop of the Juice Plus vanilla protein powder which adds a a creamy sweet flavor.

    Also good with dried cranberries and a little bit of organic, canned pumpkin (3Tablespoons in the crock pot).

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