Overnight Oatmeal

Monday, February 8, 2016


We're creatures of habit around here. Every Saturday and Sunday morning Brian wakes up at an ungodly weekend hour, scrolls through a few feeds on his phone, sneaks into the living room to watch some soccer games, maybe makes coffee, starts yelling things at the TV. I wake up a few hours later, complain about a headache from one glass of wine too many the night before, ask him if he can believe people are out doing things like grocery shopping and exercising right now, ask if we can watch something else, make a list of 50 things I'd like to tackle, knowing I'll do eight, eat some granola and yogurt, ask, more earnestly, if we can watch something else.

While we have no plans of changing this performance, we did add this delicious oatmeal to the mix last weekend, and it has been such a treat every morning since. I've eaten the same boring breakfast at my desk for nearly six years every weekday, but this reheats so well and makes so many servings, the granola bar has been pushed to the side. The best part? It takes just a few ingredients and is ready when you wake up in the morning.

Ingredients (serves four-six): 
1 cup steel cut oats 
1 cup dried cranberries
1 cub dried figs
4 cups water
1/2 cup half-and-half 
Toppings of your choice (I chose pecans, shredded coconut, extra cranberries)

Directions:
In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8-9 hours.

Stir and remove to serving bowls.

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