Maybe I should back up. I have never been a weekday breakfast eater. I'm not, my dad isn't, and my grandfather wasn't. I routinely skip breakfast and I'm not proud of it. But, because on busy days I sometimes also skip lunch, the situation is untenable. (Being a human being and all, it's important to eat more than one meal per day.) I decided breakfast is under my control even when the work day takes over my lunch hour. Time to change those inherited, bad breakfast habits.
Meanwhile, Pinterest was yelling at me: overnight oats! crockpot oatmeal! steel cut is good for youl! make your own almond butter! I conceded: it was time to try making oatmeal in the slow cooker overnight. And eating it for breakfast.
There's something to it after all: easy, healthful, minimal morning effort. Minimal effort period. 1 cup oats, 3 1/2 cups of milk and water combo (the ratio and type of milk you use is completely flexible). Crock pot. You don't even have to stir.
In the morning, I spoon a heaping serving into a tupperware container and pile on toppings. It's still warm when I sit down to my desk to check emails and-- finally-- eat breakfast. Of course, you don't have to wait. If your schedule permits, celebrate the world's easiest breakfast by eating it at your kitchen table with a cup of coffee and your favorite daytime television. By all means, enjoy!
This simple recipe has changed my daily life completely and so much for the better. I'm caring for myself, and that's something worth shouting about. The recipe follows.