It's not slow-cooker, but it reheats well, and I eat it every morning for breakfast!
1 T plain greek yogurt or the whey drained off the top of the yogurt
3 c. warm water*
1.5 c. old-fashioned oats*
In s small pot, whisk yogurt and water together to combine thoroughly. Stir in oats. Allow to soak overnight. In the morning, bring to a boil, add a pinch of salt, and cook about 5 minutes, stirring frequently. Remove from heat, cover, and let sit 15-20 minutes (long enough to take a shower and get dressed!).
This makes 2 servings for me - I eat half of it, then just put the other half in another bowl, cover, and stick in the fridge to be microwaved the next day. I add 1/2 c. whole milk and 1 T brown sugar. If you don't add milk, you'll need to add some water when reheating.
*You can also do the soaking method with steel cut oats - 3.5 c. water to 1 c. oats. They'll need to cook a little longer, but they will cook much faster than if they were not soaked.
If you want to make this dairy-free, you can also use lemon juice or just any other acid.
Soaking the oats helps make them cook faster, be much more digestible, and changes the texture significantly so you get individual oat grains instead of a generalized slurry.
This recipe is a modified version of a recipe from Nourishing Traditions.
Take life one day at a time - enjoy today before you worry about tomorrow.
| current weight: 226.0