It’s amazing how much some things can change in such a small period of time. It’s been just about two months since my last post, time has been FLLLLLYYYYYYYYYING by, and I figured it was about time I made my presence known once more!
Well, motherhood is spectacular! Ya know, in an “I-got-peed-on-twice-today” kind of way. Heh.
But in all seriousness, with every passing day I fall more and more in love with my little peanut. How could I not? Look at this face!! She is the silliest, sweetest little thing and I can’t get enough of her!! We’re still nursing successfully and I still spend the bulk of my time during the day with her in my arms either eating or playing. She’s sleeping in much bigger chunks, now, sometimes even 7 hours at night! She’s napping a bit more regularly throughout the day, too, which gives me more time to do things…like write this post!!
So it is a big time for change in the Yoder family! Aside from having a new baby, I’ve decided to stay home with her until I find a job that suits me, ANDDDDD a few weeks ago, the hubby started a new job!! I wanted to make sure that, since he was going to be getting up to hit the gym before work around 5:00am, that had an easy, healthy, and tasty breakfast.
Enter: crock pot.
Johnny and I both really enjoy oatmeal – I pretty much have it for breakfast everyday! I’ve read a ton about making steel cut oats in the crock pot and I decided it was time to give it a whirl, since you just put them in before bed and when you wake up you’ve got breakfast waiting!!
When you’re making steel cut oats, the only thing that’s really important to remember is the 4:1 ratio of liquid to oats – for every cup of oats you’ll need four cups of liquid. With that in mind, I decided to make some apple cinnamon oats – because they are the hubs fave. Here is my recipe:
Apple Cinnamon Slow Cooker Steel Cut Oats
- 2 cups steel cuts oats
- 8 cups water
- 3 apples, cored and diced
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
Spray the base of your slow cooker with nonstick cooking spray. Combine all of the ingredients in the slow cooker. Cover. Set on low and cook for 8 to 10 hours or until a desired consistency is reached.
BAM! How easy is that?! It keeps wonderfully in the refrigerator, too. I just reheated mine all week, adding about 1/4 cup of skim milk when I heated it just to return that creamy oat consistency. I also served mine with an extra teaspoon of brown sugar, almonds, and pumpkin seeds on top…with some adorable on the side.