Overnight Oats Win Breakfast

Hello out there! How's the challenge going for you all? Today we exercised restraint at the grocery store and are pacing out the meals we want to cook. The menu planning is really helping me to reign in my tendency to over purchase right off the bat.

Tomorrow our kids head back to school after two weeks off. Breakfast can be a little bit of a bear for us, so I busted out the slow cooker and breakfast will be ready when we wake up in the morning. Personally, I am hoping that the oats will pull some of the holiday cholesterol out of my blood stream. Plus, our kids love it. Toasting the oats and the quinoa adds some nice depth, but is a skip-able step if you don't feel like it. I like something crunchy on top of my oatmeal, so it works well to toast some nuts and seeds to add crunch, good fat, protein and fiber to the mix. 

Here's what I got.... 

Overnight Oats

1.5 c. steel cut oats

1 c. quinoa

8c. water

1 t. salt

Set oven to 350. Spread oats and quinoa (and any other grains that suit your fancy) on baking sheet and let bake for 20 minutes or until you can start smelling the toasty goodness. Add oats, water, and salt to a slow cooker and set on low for 8 hours. In the morning stir in the milk of your preference. If it looks a little dry, just add more. Stir it up and serve. 

Toasted Crunch

1 c. pepitas (pumpkin seeds) or any seeds, nuts, etc that you like

cinnamon

salt 

1 T. honey

1 T. coconut oil

While oven is heating to 350 toss pepitas in salt, cinnamon, honey and coconut oil and spread on sheet pan. Let cook until your house smells awesome and pepitas start to brown, about 25 minutes. Let cool on counter and top your oatmeal with it in the morning. 

Other things I love on my oatmeal:

berries

bananas

dried fruit, esp tart cherry

almond butter

yogurt

honey

bee pollen

hemp seeds

What do you add to your morning bowl? 

 

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