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I think I felt the first chill of fall this morning. As I left for my early AM trek to the store, I stepped back inside to grab a light sweater. I don’t necessarily look forward to the cooler weather, I actually enjoy the warm climate of South Texas, so this time of year, I search for warm meals that will warm my body and nourish me nutritionally. One of the best breakfasts to accomplish both of these tasks is oatmeal. Oats can be quick or slow-cooked. They can be plain or you can mix them up to be sweet or even savory. Here are some easy ways to prep oats overnight, so you can start your day the right way.
2 Medium apples, chopped
1.5 cups milk of choice (I really like cashew milk these days)
1.5 cups of water
1 tsp. cinnamon
1 cup steel-cut oats
2 tbsp. sugar (optional)
1.5 tbsp. of butter or coconut oil for a non-dairy option
¼ cup of ground flax seed
Add all ingredients to a greased slow-cooker. Cook on low for 7 hours. Spoon into bowls in the AM, if you make it before bed. You can individually refrigerate the leftover servings or freeze them. You should get 6-7 bowls out of this recipe. As an option, you can add in chopped nuts, raisins, extra cinnamon, or honey.
Slow-Cooker Pumpkin Pie Oats
1 cup steel cut oats
3.5 cups vanilla, unsweetened almond milk
1 cup pumpkin puree (not pumpkin pie filling)
1 tsp. vanilla extract
1 tsp. pumpkin pie spice
1 tsp. cinnamon
¼ cup of chopped pecans
Place all the ingredients in a greased slow cooker. Cook on low for 8 hours. This will yield 4-5 servings.
As an option, it can be sweetened with a touch of maple syrup, honey, or brown sugar.
Enjoy the onset of Fall!
In health, Angela
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