It did not take me long at being a mom to realize I should really use my crock pot. My day is so much easier when I do, but honestly I kind of miss cooking in the evening then. So, I don’t do it as often as I should. But, you know when I practically nearly never want to cook? The mornings!!!!
I have been trying to use that magical slow cooker to wake up to hot breakfasts. It seriously makes my mornings so much smoother. I know breakfast is already made and I feel far less rushed. I hate feeling rushed in the mornings, because no matter how rushed I feel I move at a snails pace.
Feeling rushed + moving slowly + any attempts at doing something more than pouring a cup of water will result in a mishap = not a fun morning.
Waking up and getting to eat before I attempt to do food blogging stuff = a good morning.
Getting to feed the kids as soon as they wake up, while still getting to have a little hobby time before they get up = a good morning.
I am not sure why I ever stopped making crock pot breakfasts, it has been over a year since I did one. I guess it was because most of my recipes called for dairy. But on a whim I decided to try it again the other day. Be on the watch for more overnight, crock pot, breakfasts. I went with steel cut oats, because they stand up well to the slow long cooking time unlike most grains. For flavor, added nutrition and sweetness (so I can cut down on added sugar) I added some grated carrot. They cooked down until very soft too and blended in with the oats. So, so, so good.
Honestly, I am not quite sure what is not to love about this recipe:
Waking up to a hot breakfast ✔
Nutritionally dense steel cut oats, without the waiting time ✔
Incredibly creamy oats, without the waiting time ✔
A nutritional boost from carrots ✔
Those carrots adding complimentary flavor, color, and sweetness ✔
Spices, honey, and molasses ✔
Oh one con… I do not like cleaning the crock pot. But, this is definitely worth it!
- 1 cup gluten-free steel cut oats
- 4 cups homemade coconut milk OR 1 can coconut milk + enough water to make 4 cups
- 8 dates, pitted and chopped
- ½ teaspoon salt
- ⅜ teaspoon cardamon
- 2 teaspoons dried ginger
- 1 teaspoon cinnamon
- 1 lb carrots, grated (about 7 medium-large carrots)
- 2 tablespoons coconut oil
- 1 tablespoon vanilla
- ¼+ cup honey or maple syrup
- Molasses, bananas, nuts/seeds, raisins ect. for topping (optional)
- Put everything but the vanilla, honey, and toppings in a crock pot. Cook on low for 8 hours.
- Add the honey and vanilla. I served mine with a hefty amount of molasses and some bananas, and so kept the honey pretty low, so increase the honey to taste if desired.