Haaaaaaappy New Year!!!! Are you sad to see 2013 go? Relieved to see 2014 arrive? Praying you can get your pants to fit when you go back to work tomorrow?
By now you all know what the 1st of the month means – time for another Friends First post! We are kicking off the new year with a stupendous recipe brought to us by one of my favorite people on this planet: Julia from The Roasted Root! Julia is a prime example of why I truly love the internet; in a world without internet, the likelihood of a Midwestern girl and a California livin’ gal becoming fast friends is pretty slim. But, thanks to the magic of the internet (primarily Twitter), we discovered one another and now I couldn’t imagine my life without this funny, fiery gal in it! The funniest part? We have never even met. But if anyone wants to donate Chicago-to-Tahoe airfare to the “Stephie and Julia’s Great Adventure” fund (because I imagine that the two of us galavanting around together would be a great adventure), I am certainly not going to stop you…
Enough babbling. Julia is a lover of all things outdoorsy, fellow curly-haired ginger, and cookbook author (her first book is out in February of 2014!) with a deep love for nutrient-rich recipes. When I want to know about the workings of some wackadoo healthy ingredient, Julia is my personal encyclopedia! Today she is serving up a breakfast that is as delicious as it is good for you…a perfect way to ring in the new year!
Howdy, folks! I’m happy to be joining you on Eat Your Heart Out for a delicious crock of oats! Let me first tell you how much I love our girl, Stephie. I love her. She’s incredibly giving and genuine – a real diamond in the rough! Stephie guest posted on my site a few weeks ago with her mouth-watering Double Gingerbread Cake.
As I mentioned in that post, Stephie and I use and abuse Twitter for bonding purposes. Have we had extensive Grey’s Anatomy conversations? You bet! Do we tweet each other trashy music videos? Of course! When we are having difficulty writing a blog post (on the reg), do we ask each other for Writer’s Block Ex-lax? No classy lady would do such a thing. So, yes, yes we do. Sidenote: Writer’s Block Ex-lax does not exist in actuality. I’d know, I’ve looked.
Just as technology brings us all together, so does food. This crockpot steel cut oatmeal is what I imagine I’d be making every day of my life if I had a rat pack of children running around. It feeds 4 adults (or lots of children), is completely creamy, flavorful, delicious, and is insanely easy to make. You seriously just toss everything in a crock pot, flip the switch, and go to bed. You wake up to a house filled with warm apple-cinnamon scent, and your breakfast is already made!
If you’re not accustomed to my recipes, I’ll give you a brief run-down. I tend to use coconut milk as the fat in my recipes in place of butter. For this oatmeal, you’ll either want to use coconut milk or butter so that the oatmeal doesn’t stick to the sides of your crock pot. Also, coconut milk and butter are both delicious, so there’s that.
When I’m making oatmeal for more people than just myself, I don’t add sugar, because everyone likes a different level of sweet. To keep it this breakfast all natural, you can add honey, or pure maple syrup. But brown sugar gets the job done real nice, too.
Thanks for having me, folks! Until next time – eat well, eat often!
- 1 cup steel cut oats
- 4 cups water
- 1 cup canned coconut milk (or 3 tablespoons unsalted butter)*
- 1 apple, peeled and chopped
- ⅓ cup raisins
- ½ cup raw walnuts, chopped
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- Almond milk, coconut milk, or regular milk for serving
- Add all of the ingredients to a crock pot and stir well.
- Place crock pot on the low setting for 7 to 9 hours, until the liquid has been absorbed.
- If possible, stir the oatmeal part of the way through, but this isn’t mandatory. You can set it and forget it and wake up to a house filled with delicious apple cinnamon oatmeal smell.
- Serve generous portions of oatmeal with your sweetener of choice (honey or pure maple syrup recommended), almond milk, coconut milk, or regular milk, plus additional raisins and walnuts.