Set up this oatmeal in the slow cooker the night before so you can wake up to a healthy breakfast. For extra crunch, I garnish servings with ground nuts.
—DEBBIE KAIN COLORADO SPRINGS, CO
PREP: 10 MIN. • COOK: 6 HOURS • MAKES: 8 SERVINGS
4 1/2 cups water
1 can (20 ounces) crushed pineapple, undrained
2 cups shredded carrots
1 cup steel-cut oats
1 cup raisins
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
Brown sugar, optional
In a 4-qt. slow cooker coated with cooking spray, combine the first seven ingredients. Cover and cook on low for 6-8 hours or until the oats are tender and the liquid is absorbed. Sprinkle with brown sugar if desired.
PER SERVING 1 cup (calculated without optional toppings) equals 197 cal., 2 g fat (trace sat. fat), 0 chol., 23 mg sodium, 46 g carb., 4 g fiber, 4 g pro.
HOW-TO
SERVE A STUNNING BRUNCH
• Measure, chop, cube or mix anything you can the night before to save time in the morning.
• Once you have your slow cooker going, move on to any last-minute details or recipes.
• Don’t forget the coffee! Borrow a thermal carafe from a friend or local business, if you can, to keep it warm all morning long.