Weekday breakfasts and I are not friends. I’d rather catch the extra sleep or extra time for coffee on the couch than wake up early and cook breakfast every day. For a few years, I would just skip it entirely as I don’t get hungry until later in the morning around 9am or so. That was a terrible idea. Come 9:30 or 10am I was having a hard time concentrating and keeping myself from the pretzels in the hallway’s vending machine.
We started doing crockpot steel-cut oatmeal on Sundays as part of weekly meal prep and it has truly saved my mornings. I usually pair it with a hard-boiled egg or apple and am set until lunchtime. The recipe below makes 5 weekday servings, but is easily doubled for breakfasts for two.
CROCKPOT STEEL CUT OATMEAL WITH BERRIES & ALMONDS
- Yields: 5 servings
- 1 cup steel cut oatmeal (NOT rolled oats)
- 1 cup milk (we use whole milk, but you could sub almond milk, coconut milk, etc.)
- 3 cups water
- 2 Tbsp. honey (or maple syrup)
- 1/2 tsp. pure vanilla extract
- 1 cup fresh or frozen blueberries, raspberries, or blackberries (or a mixture of your favorites), divided
- 1/2 cup of sliced almonds, divided
- In the base of your crockpot, add your oatmeal, milk, water, honey (or maple syrup), and vanilla. Stir to combine and set your crockpot on HIGH for 4 hours or LOW for 8 hours. Stir occasionally through the cooking process. *Tip: I recommend using those crockpot liners as the edges of the oatmeal sometimes stick to the pot. Not badly, but in case that bothers you when it comes time to clean the crockpot, use the liners.
- Once the oatmeal is done, divide evenly into five microwave-safe Tupperware containers and top with blueberries and sliced almonds. (I never measure this part; I just sprinkle berries and almonds on top until each serving looks even). Refrigerate until ready to serve.
- Before serving, microwave on high for 1-2 minutes. The berries tend to burst at this point (which I love mixing into the oatmeal), but if you prefer, you could add the berries on the day of. Enjoy!