I’m baaaccckkkk! Ok it’s been a hot minute since I’ve blogged but I’m back with a quick breakfast! You’ll probably see a lot of breakfast ideas during spring training since we get up at the butt crack of dawn and that’s usually the only meal Scott and I have time for together during the next two months. After training and games, he’s usually eaten at the field and I don’t get to test my recipes on him.
Here’s what you’ll need:
1 cup Steel Cut Oats (nothing instant!)
3 1/2 cups water
3/4 cup almond milk (unsweetened)
You can use whole milk, half and half, 2%, or whatever you like. I’ve used all of the above and nothing changes but the flavor and richness if you use whole milk. I opted for almond milk because I don’t drink milk and Califia Farms Almond Milk is my ride or die!
Pinch of salt
Topping choices: berries, granola, nuts
Sweeteners: Maple syrup, honey, agave nectar, brown sugar
Special equipment: Slow cooker; the one pictured is the iStir found here Crock-Pot iStir Automatic Stirring Slow Cooker
If you don’t have the iStir crockpot, you are going to want to grease the inside of your slow cooker so the oats don’t stick to the sides and bottom.You can use butter or a cooking spray. To keep it vegan, I recommend using a coconut oil spray. I have made this recipe using both types of crockpots and I find that the one that stirs is more succeful. You can still make it happen with a regular one, just note that there will be a film on the top of your oats in the morning. This is okay! You can either skim it off and toss it or stir it in; I’ve done both.
Once you have the inside of slow cooker greased, all the oats, water, milk, and pinch of salt.
Set the slow cooker to low and for 8-9 hours depending on how long you sleep in!