Slow Cooker Steel Cut Oats

I used to make old-fashioned oatmeal every morning and it would take me about 3-5 minutes which at the time wasn't a big deal.  BUT, after many, many months of hearing about Steel Cut Oats, I finally decided to give them a try.  The first time I made them, I didn't make them right.  However, I have since figured out the magic trick and LOVE making them.  Once I have them cooked I have at least 7 days worth of oatmeal for breakfast (but usually more considering I usually make 1 1/2 - 2 batches at once.)

Are you ready for the magic secret - USE YOUR SLOW COOKER!!  Here is how I make mine:

Slow Cooker Steel Cut Oats

Ingredients:

EVOO Cooking Spray

1 cp. Steel Cut Oats (I use Bob's Red Mill brand)

4 1/2 cp. Water

1 tsp. Salt (optional)

Directions:

- Spray a light coat of cooking spray around your slow cooker.

- Pour the water, steel cut oats and salt into the slow cooker.

- Place your lid on and turn the slow cooker on LOW.  Cook for 5-8 hours or overnight.  Stir occasionally if you can (especially if you are cooking this during the day).  Cook until the oatmeal is no longer chewy or is at the right consistency that you prefer.

-  Portion out in containers and store in the fridge.  (I use my yellow 21 Day Fix container to portion mine out.)

TO RE-HEAT:

I re-heat mine in the microwave for 1 minute (in 30 second intervals stirring halfway through).  Then I add pure vanilla extract, cinnamon, a tiny bit of honey & some flax/chia seed blend; but add whatever you like in your oatmeal!  ENJOY!

Paired with some protein and veggies/fruit and you have yourself a WELL balanced diet.  For a quick protein dish to pair this with check out the recipe for 21 Day Fix Approved Veggie Egg Cups here!

Veggie Egg Cups (21 Day Fix Approved)

I have become a HUGE fan of egg cups (aka mini quiches) depending on what the recipes calls them or what somebody you know calls them.  They are easy to prepare and are an AWESOME go to breakfast for me on those morning I am crunched for time.  I mean really, what could be better - eggs that have already been cooked but full of an entire serving of vegetables and they are ready in 1 minute!

Veggie Egg Cups
Serving Size: 2 muffin cups - 6 servings total

Ingredients:
Extra Virgin Olive Oil Cooking Spray
8 Large Eggs**
1-1 1/2 cp. Egg Whites**
Sea Salt & Ground Black Pepper (to taste & optional)
1-10oz. bag Baby Spinach, finely chopped*
1 Medium Red Bell Pepper, finely chopped
2 Green Onions, finely sliced (or use onion powder)

Directions:
-  Pre-heat oven to 375 degrees.
-  Lightly coat a twelve-cup muffin tin with spray
-  Break eggs into a large bowl and add 1 cp. egg whites.  Whisk to blend.  Season with salt and pepper, if desired.
-  Add spinach, bell pepper & onions (or onion powder to taste) and mix well.  (If egg mixture seems too thick, add more egg whites to it a little at a time.)
-  Evenly pour egg mixture into prepared muffin cups.
-  Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

NOTES:
*Next time I make these I was thinking of using broccoli instead of spinach.  If so, I will post the outcome.
**Also, the original recipe called for 12 large eggs, and I choose to substitute egg whites for 4 of the eggs.  But you could omit the egg whites and use only the eggs.


TO RE-HEAT:
I place 2 egg cups on a plate and cut them in quarters, and re-heat for 1 minute, checking at the 30 second mark.  Also, while I usually eat these with my steel cut oats (find the recipe here) every morning, you could easily eat these in a whole grain tortilla for a breakfast burrito spin for a balanced breakfast of healthy carbs, protein & veggies.

**21 Day Fix Approved - 1 Green Container & 1 Red Container (if you were to use a whole grain tortilla for a breakfast burrito you would use 1 yellow as well.)