As the temperatures outside drop and I feel like “cocooning” at home, I find myself using my crockpot frequently.
I have posted on this topic before. Using my crockpot allows me to utilize my best MS energy of the day, which is usually in the morning. Assembling dinner in the crockpot in the morning and allowing it to cook all day makes it so much easier for me to put a nourishing meal on the table in the evening. Most crockpot recipes almost always allow for a second dinner with leftovers.
This post is not about a crockpot dinner but about a crockpot breakfast.
There is no breakfast food more comforting than a big bowl of steel cut oatmeal. Not only is it comforting but oatmeal is very nourishing. The only negative to making steel cut oatmeal in the morning is the time it takes to cook it. That’s where the crockpot comes into play.
Before I share a yummy crockpot oatmeal recipe, I will just briefly point out the benefits of eating steel cut oatmeal. Steel cut oats are whole oats that have been cut into smaller pieces. They are not processed like quick cooking oats or flaked oats. The texture of eating steel cut oats over quick cooking or flaked oats is very different. Steel cuts are “meaty” and “dense” where other forms of oatmeal are mushy and sloppy.
Steel cut oats: (aka Irish oatmeal)
- Are a better choice for maintaining blood sugar
- Are higher in fibre than rolled and quick oats.
- Are lowest glycemic index
- Are low fat
- Are high protein
- Are high in vitamins and minerals
- A nutty flavour compared to more processed oats.
- Good source of antioxidants
- Steel cuts are gluten free
- The beta-glucan in oats helps lower LDL cholesterol so are heart healthy
- Tend to create a sense of fullness longer than most breakfast grains
- Oats are versatile and can be enjoyed in many different ways with many different fruits, nuts, maple syrup etc.
That’s a great list of benefits.
SLOW COOKER STEEL CUTS AND BANANA. (All my ingredients are organic and non-GMO)
1 1/2 cup steel cut oats (must use steel cuts – no substitutions)
4 cups spring water
2 cups milk ( I use almond milk)
2 bananas, mashed
3 tbsp ground flaxseed or chia seeds (optional)
2 tsp pure vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp Himalayan salt
Place all ingredients except your chosen garnish (below) into the crockpot and stir to combine.
Cover and turn on LOW for 7 – 8 hours. Since I strive for 8 hours sleep I don’t turn the crockpot on until the moment before I climb into bed. In the morning you will wake to a lovely cinnamon smell in your kitchen. You will be able to sit down to a nutritious hot breakfast.
For garnishing: top with a diced banana and chopped walnuts and/or raisins and maybe a little swirl of maple syrup or stir in some nut butter for added protein.
I hope you try it and like it.