I sure did eat instant oatmeal back in the day.
Maple and brown sugar was the first flavour to disappear from the variety pack. Followed by apple cinnamon and peaches and cream. Bringing up the rear was boring old plain, of course.
These days, the excessive packaging, the artificial flavour and ‘caramel colour’ (both actually on the ingredient list) in addition to the measly portions have put me off the instant and on to the homemade.
I also find the least processed variety of oat, steel cut, the most delicious. Maybe it’s my scottish roots, but the nutty flavour and chewy texture in a warm bowl of hearty oats makes me feel like grandma’s giving me a hug.
The only thing instant oats have over steel cut is the instant part. Unless you’re a make ahead junkie. Which I am. Which I hope you aspire to become.
Slow cooker to the rescue. Again!
This perfect make ahead dish can be put together in less than 10 minutes on Sunday night, enjoyed hot on Monday morning and portioned out in to bowls to be reheated (with an extra splash of milk or water) for breakfast throughout the week.
If you’re not in to the apple cinnamon flavour combo – check out our quinoa ‘oatmeal’ flavour options and mix it up to your own tastes.
If you would prefer to try it without milk, you can double the water or try apple cider, soy or almond milk.
Any which way you make it, oatmeal is sure to get your day started on the right foot.