Since I avoid gluten and eggs, I’m often asked what I can have for breakfast. This recipe is one of my morning favorites. I’m not going to claim that breakfast is the most important meal of the day. All I know is that I feel best if I eat a small breakfast about half an hour after I get up. I have a habit of rushing, so my breakfast used to be a Van’s gluten free toaster waffle, devoured absentmindedly on my way to the dog park. Sometime during the past year I gave myself permission to sit down for breakfast. It’s not leisurely, maybe fifteen minutes at most, but it helps me start my day feeling grounded.
A friend of mine told me about this recipe for oatmeal made in a slow cooker. (Thanks, Deborah!) It takes me three minutes to prepare before I go to bed, then the slow cooker works its magic and it’s hot and perfectly cooked in the morning. Slow cooked oatmeal while you sleep—does it get any better?
A few notes on the ingredients: Bob’s Red Mill Gluten Free Steel-Cut Oats are perfect for this recipe. Oats don’t contain gluten inherently, but they are almost always cross-contaminated because they are cut with the same machines that process wheat. For this recipe, steel-cut is also essential—oat flakes will turn to mush overnight. Maranatha Organic Creamy Almond Butter and a flavorful local honey are the perfect finishing touches. Maple syrup is the ideal substitute for honey if you would like to make this recipe vegan. I try to limit my dairy intake, so I substitute Pacific Organic Unsweetened Almond Milk for the milk in this recipe. I prefer the unsweetened because I don’t like having cane syrup added to my almond milk.
This recipe makes more than enough for my partner and me to enjoy a bowlful. If you have unconventional additions to your morning oatmeal, please share in the comments. I’m always looking for new ideas to spruce up my old favorites. I hope this starts your day off right!