In most cases, I’m not a fan of the crockpot. Feel free to gasp and avert your eyes from the page, but yes, it’s true. I’m sorry. I know it’s incredibly useful, but in most cases, I’d much rather just get the job done in a fraction of the time and enjoy my food now instead of waiting 6-8 hours. Or along the same lines, I don’t like having to plan out my meals 6-8 hours in advance, because sometimes 1-2 hours in advance is too far ahead for me. I can’t be the only one that finds it hard to think about dinner at breakfast time. Call me crazy, I know many people couldn’t bear to be separated from their crockpots, but there are only a few things I use mine for.
Breakfast is one of them. I’m an impatient person when it comes to breakfast. It better be done fast or I’ll eat something else for breakfast and save the fancy stuff for lunch. And by fancy I mean things that take longer than 15 minutes to whip up.
I guess I should say that breakfast would be one of the things I use my crockpot for. I wish I could say that I actually cooked this in my crockpot at night and enjoyed it first thing in the morning. I don’t know if you noticed – although, how could you not? – that I have an ancient crockpot. Like, this baby doesn’t even have the knob to adjust it to high or low anymore. I’m seriously wondering if it’s older than I am. I’m pretty sure they stopped making bright blue crockpots a loooong time ago. But fortunately for me I only paid $3 for it at a yard sale 4 years ago and it’s still going just fine. Yay! I’ve found that if this oatmeal cooks longer than 6 hours the texture isn’t as good, so just for you, I cooked this in my ancient crockpot in the middle of the day. And yes, I ate it for lunch.
So speaking of crockpots, I’m looking for recommendations. I may not love my crockpot for everything, but for some things it’s invaluable. I’m looking for one large enough to make this kind of recipe(I believe mine right now is a 6 quart), that has a timer, a warm setting and a glass lid(or do they all come with those these days?). Any recommendations?
And, the winner for the coconut oil giveaway is… Mary!! Congratulations! I’ve already emailed you, please email me your contact info so it can be shipped out to you as soon as possible. Thank you to everyone else for participating!
- 2 C steel cut oats(not rolled oats!)
- 7 C milk(dairy or non dairy work here – even water is fine, but we like it a little creamier)
- 3 bananas, well mashed
- 1/2 C unsweetened cocoa
- 1 generous pinch of salt
- 1/4 C honey (or any other sweetener, liquid or even granulated sugar) plus more to taste
Place all ingredients in your crockpot. Whisk together to combine the cocoa with the milk. Set the crockpot to cook on low for 5-6 hours. Once done, stir and serve while hot with a little extra milk and honey(or other sweetener) if desired. Fresh fruit, especially strawberries are recommended and a drizzle of natural peanut butter is recommended as well.
Notes: This can easily be cooked on the stove top as well, just combine all the ingredients and cook over medium low heat for 20-30 minutes until the oats have reached the desired consistency.
Leftovers should be stored in a sealed container in the fridge and reheat well for quick breakfasts.
The bananas are noticeable in the end product. They can be omitted, but the milk should be increased to 8 cups and the sweetener will need to be increased to at least 1/2 cup.
This recipe can easily be halved for smaller crockpots.