This is an easy breakfast that is sure to get you out the door a little more quickly in the mornings. Just prep the night before, set on low, and you have hot filling breakfast in the morning. The smell alone will get you out of bed!
1. Start with 2/3 steel cut oats and 1/3 cup millet, put them in a 4 to 5 quart slow cooker.
Steel cut oats are a wonderful breakfast food – they have a great chewy texture and are heartier than the rolled oats which are just oats steamrolled flat. Millet is a seed, and available in white, gray, yellow, and red. This seed is a good source of manganese, phosphorus, and magnesium.
2. Add 1-1/2 cups water and 1-1/2 cups almond milk. Stir.
3. Peel and dice 2 small ripe pears. Combine in slow cooker with 1 teaspoon cinnamon, 1 teaspoon vanilla, 1/3 cup raisins, and 1 teaspoon honey.
4. Cook on low for 6 to 7 hours.
Enjoy warm! Caution, if this is cooked too long or on high, the bottom portion of your oatmeal will scald to the bottom of the pot. If this does happen, don’t toss your oatmeal, just skim off the top sections without breaking through to the bottom. Breaking through to the scalded section will leave you with a burning taste in your oatmeal.
Mommy’s Medley Slow Cooked Pear Oatmeal – makes about 3 servings
1. Start with 2/3 steel cut oats and 1/3 cup millet, put them in a 4 to 5 quart slow cooker.
2. Add 1-1/2 cups water and 1-1/2 cups almond milk. Stir.
3. Peel and dice 2 small ripe pears. Combine in slow cooker with 1 teaspoon cinnamon, 1 teaspoon vanilla, 1/3 cup raisins, and 1 teaspoon honey.
4. Cook on low for 6 to 7 hours.
Bluebird Hill Art 