Who said oatmeal is only a cold weather breakfast??
And definitely not my husband. He could have oatmeal for breakfast every single day of the year. I on the other hand need a bit more variety. Especially when the summer months roll around. You know those lazy weekends of summer when it’s so hot and you don’t particularly have anything to do? The days where you WISH you were being served room service at some tropical resort somewhere? This is a breakfast for those days.
Slow Cooker “Peachy-Colada” Steel Cut Oats
Steel cut oats are so hardy and delicious! They just take a really long time to cook. Setting your slow cooker at night for 8-10 hours allows you to have a beautiful breakfast ready and waiting for you when you wake up in the morning. I love the aroma of something cooking when I get up…and this is just truly sinful! It makes about 10 cups that can be portioned out for breakfasts all week long. The peaches are interchangeable with just about any other fruit. Apple cinnamon is a winter time favorite at our house but berries and cream would be great too. Try this, this weekend! Today IS the first day of summer after all.
Makes 10, 1 cup servings
PPV: 7 per serving (with suggested toppings)
Protein: 6 grams per serving
- 3 cups steel cut oats (Check your local grocery store and buy in bulk!)
- 4 ripe peaches or one bag frozen peaches (I used fresh from the Farmer’s Market)
- 1 tablespoon pure vanilla extract
- 8 cups of water
- 1 teaspoon cinnamon
- Pinch of salt, optional
- Toppings per serving: 1/4 cup shredded coconut, 1 tablespoon pecans, 1 tablespoon brown sugar