I don't know why it took me over half of the school year, but I finally bought my son a insulated container so that he can take hot foods to school for breakfast. This simple $5 purchase has opened a world of possibilities for healthy breakfasts for him. As an oatmeal fan myself, the first morning we had the container, I made him a packet of oatmeal. It was great, but the packets have their limitations, including cost and sugar content. Enter steel cut oats cooked overnight.
Chocolate steel cut oats cooked overnight. Chocolate steel cut oats with
brown sugar and
walnuts. So. Good. And even though you add brown sugar as a topping (it melts so perfectly), you control the sugar content and there is still less than in most packets of oatmeal. This recipe makes a large quantity, so after the first day all I do is heat it up in the morning and throw on some toppings. Who wouldn't like (healthy) German Chocolate for breakfast?
INGREDIENTS:
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| The only other ingredient is water (plus some optional toppings)! |
- 2 c. steel cut oats
- 7 c. water
- 1 (13.5 oz.) can lite coconut milk
- 1/4 c. unsweetened cocoa powder
Optional toppings:
- Brown sugar
- Chopped pecans or walnuts
- Sweetened, shredded coconut
DIRECTIONS:
- Stir together oats, water, coconut milk, and cocoa powder in a slow cooker.
- Cover, and cook on low for 6-8 hours.
- To serve, top (in order) with brown sugar, pecans, shredded coconut to taste.
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| My husband calls this "No Bake Cookie Oatmeal." |
Difficulty: very easy
Time: 5 minutes to prep, 6-8 hours to cook in slow cooker
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