If you’re anything like me, then you’re familiar with the challenges of trying to stick to a healthy eating schedule. For me, ‘clean eating’ means using fresh, local ingredients and avoiding things that are packaged and processed. As a general rule, I try to avoid things with more than 4 or 5 ingredients on the label. Doing this makes me healthier, but it certainly means a lot more preparation. This can make it easy to slip into many unhealthy choices, simply due to convenience.
Over the years, I’ve learned many ‘hacks’ to navigate around this problem, and I plan on sharing them all over the next few weeks.
Recently, I wrote about steel-cut oats (read Why Your Oatmeal May Not Be Healthier Than A Bowl of Fruitloops), and I got a few questions about how to best prepare them.
Cooking your steel-cut oats in the crock-pot is an easy way to have breakfast prepared ahead of time. You won’t be ‘tempted’ by the instant oatmeal (that’s been heavily processed with salt and sugar added). If you choose to store the leftovers, all your oats will need is re-heating and you’ll have breakfast for days!
This recipe for Crock-Pot Oats comes from my step-mother, Colleen, a Clinical Nutrition Counselor.
- 2 apples, peeled/chopped
- 1-1/2 cups almond milk
- 1-1/2 cups water
- 1 cup uncooked steel-cut oats
- 2 tablespoons maple syrup
- 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
- 1/2 teaspoon cinnamon
- 1 tablespoon ground flax-seed
- 1/4 teaspoon salt
- Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter
Coat the inside of your slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.
Nutritional Info (per 3/4 cup serving): 149 calories, 3.6g fat, 27.3g carbs, 3.9g fiber, 4.9g protein