Wednesday, June 27, 2012

Overnight Brown Sugar and Maple Oatmeal


I am always on the hunt for new breakfast ideas, especially ones that don't take a lot of work but are super filling.

Mornings are so chaotic around here and by the time I get home from the gym the kiddos are waking up and they are very hungry.  Especially the youngest.  Breakfast is his favorite meal and he always want "something good", no cereal for this boy.

Oatmeal was a common breakfast growing up and I actually really like it.  Now that I am older, I much prefer steel cut oats to the regular oatmeal so this was a perfect recipe for me.  (the steel cut oats is essential for having it cook overnight, don't try other kinds of oatmeal, they will not work) Put it in the night before and it's ready by morning.  Fast, easy, sweet, and totally delicious.

Overnight Brown Sugar and Maple Oatmeal

6-8 cups water (see note below)
2 cups steel cut oats
1/4 cup pure maple syrup
1/4 cup packed light brown sugar
1/2 tsp salt
1 tsp ground cinnamon
Fresh fruit (optional)

Note: The amount of water you use is depends entirely on how you want it in the morning.  We always add a little milk to our oatmeal so I only use 6 cups of water.  If you want to be able to add no liquid with it, then add 8 cups of water.

1.  Lightly coat the inside of a 4-5 quart slow cooker with cooking spray. Combine all the ingredients in the slow cooker and stir. Cook for 7-8 hours on low. Stir thoroughly before serving with a rubber spatula or wooden spoon. Serve immediately. The leftover oatmeal can be portioned into left over  containers and refrigerated for 3-4 days.  Enjoy!

Source: Mel's Kitchen Cafe

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