Jeannette Bessinger, author and nutrition educator, explains how to make crockpot oatmeal.
Read the full transcript »
I’m Jeanette and I’m with Balance for Life and we’re making healthy breakfasts. Right now, we’re going to do Crock Pot Oatmeal. This is a very, very simple meal. And the beauty of it is that it can be prepared the night before. All you do is take a cup of oats. Because you’re cooking slowly or a long period of time, you can actually use oats in their whole form which is the oat groat or the next level down which is chopped, it’s called the steel cut oat. They’re almost like little pebbles and the organic version is definitely the best. So, if you take a cup of steel cut oats, place it into your crock pot. Then you need about four cups of liquid to be able to absorb it slowly throughout the evening. So, I’m going to actually use half apple juice and half water. One, two, three, and four, I do that so it’s not so sweet. But you might prefer to do it using apple juice exclusively. After that, I would like to include a few nuts maybe a quarter cup, you can use more if you want. And you can actually use a whole raw almond because it cooks for so long that it will soften it down make it very easy to chew. Put that right in there. And you can add a little spice but because it’s cooking over such a long period of time, it will not have much of a punch so it’s nice to spice it at the next morning when you wake up. Do a little. This is cinnamon and I’m just putting a couple of pinches in, generous pinches. And if you do start with some cinnamon or some nutmeg, pumpkin pie spices, when you wake up in the morning your house is filled with a fragrant aroma of cooking oatmeal. Give it a little stir, set it on low, cover it and you can leave it overnight for up to 14 hours. When you wake up in the morning and you smell the cinnamon in the air, just take the lid off and it will be a little separated. So, use a heavy spoon, stir it around a few times and it’s ready to serve. This is a wonderful breakfast on a cold winter morning. And actually it will keep in the fridge if you don’t eat all the first day. So, that’s how we make crock pot oatmeal. And next, we’re going to be trying something a little different. We’re going to be making a savory miso soup for breakfast.
Copyright © 2005 - 2015 Healthline Networks, Inc. All rights reserved for Healthline.