How many mornings have you grabbed a packet of instant oatmeal and had breakfast in 2 minutes flat? Or how many times have you cooked a pot of old-fashioned oats on the stove and sat down to breakfast with your family? Oatmeal—in all of its forms—is something to celebrate. And so is this recipe, because it combines the convenience of instant oatmeal with all the flavor of homemade. It’s thick, creamy, and most importantly, a wholesome way for you and your family to start the day.
Did you know pounded oats weren’t always meant for our table? That doesn’t mean they haven’t worked their way into our hearts (literally!) and our stomachs. A century later, it’s clear oatmeal isn’t going anywhere.
What’re you waiting for? Get cooking! By tomorrow morning, you’ll be waking up to a warm bowl of cinnamon goodness and the smiling faces of a well-fed family—before they run out the door, of course!
Cook’s Note: Forget to set your slow cooker the night before? No worries! You can easily whip up a batch on the stovetop.
For an extra-special touch, top each bowl of oatmeal with Greek yogurt and crumbled blueberry, vanilla, and cashew KIND bars. Alternatively, why not make your own granola topping? It will pair well with any fruit that’s in season (like strawberries—yum!).
If blueberries are out of season, trying substituting in chopped apples and pecans. Such a great pairing, especially in fall!
Remember to store your oats properly so that you can continue to enjoy this yummy meal all month.
Oatmeal isn’t just for breakfast. Try incorporating the humble oat into your dinnertime routine—it’s a great way to keep your family happy and healthy. As an added bonus, pure oatmeal is gluten free. So don’t hesitate to spread the love!
- 2 cups steel-cut oats
- 8 cups milk
- 2 Tbsp butter
- 1/2 cup light brown sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1 pint blueberries
- 1-1/2 cups chopped, roasted, and unsalted cashews
Place the oats, milk, butter, brown sugar, vanilla extract, cinnamon, nutmeg, and salt into a slow cooker. Stir to combine. Cover and cook on low for 4 hours or on high for 2 hours. When ready to serve, stir in the blueberries and cashews.
|Nutritional Guidelines (per serving)|