Hello friends! How was the start of your week? Mine has been pretty good, I was able to get back into the work groove pretty quickly after a 3 day weekend, and feel fairly on top of things so far. Though I feel like I usually start the week strong and then, you know, life happens. I also got in a Zumba class last night. I had not taken Zumba in ages, it felt good to shimmy and shake up a sweat!
Anyways, how about some breakfast? I made this peach oatmeal last week, had it for breakfast 4 days in a row, and gave some serious thought to making another batch the very next day. It is lightly sweet, and stuck with me all morning. Also, it couldn’t be easier, about 10 minutes of prep in the evening, and boom, breakfast is waiting when you get up!
Slow Cooker Peach Oatmeal
- 1.5 cups steel-cut oats (old-fashioned oats will not work here)
- 2 cups unsweetened almond milk
- 4 cups water
- 1 teaspoon vanilla extract
- .25 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups diced peaches (about 3 peaches)
- 2 tablespoons ground flaxseed (optional)
- Toppings: brown sugar, walnuts, cinnamon
Directions: Add all ingredients in a slow cooker and stir together.
Cover and cook on low for 6-6.5 hours (overnight).
Once cooked, stir and serve. I enjoyed mine topped with walnuts, brown sugar and a little more cinnamon. Makes 6 servings
*I did not add any sweetener to the oatmeal itself, because I prefer to just add a little on top before serving If you prefer, a little brown sugar or maple syrup can be added to the oatmeal itself.
This was great to take to work. I just scooped it in a jar, added an extra splash of almond milk, and heated it up when I was ready to eat.
I love cooking up big batches of oatmeal so I can take it for breakfast all week. What are your go to quick or make ahead breakfasts?