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My go-to breakfast


I always wake up with my stomach growling. I once fainted on the subway while on my way to work. My point: I cannot skip breakfast. I used to grab a muffin from Starbucks, but lately (because I’m watching my weight and my spending) I’ve been eating oatmeal instead. I often have Quaker instant (the low-sugar kind is still surprisingly sweet), but sometimes I make steel cut oats. I throw all the ingredients in my slow cooker at night and then I wake up to a hot, tasty breakfast. Try my recipe and let me know what you think.


  • 1 cup steel cut oats
  • 4 cups water
  • ½ cup milk (I use 1 percent)
  • optional: 1 cup dried fruit (blueberries are my favorite)
  • ¼ cup brown sugar
  • 1 cup raw almonds 


Combine all the ingredients except brown sugar and almonds in a slow cooker. Cover and cook on low overnight. The next morning, stir in the the brown sugar. Scoop out a bowlful, top with a handful of almonds, and enjoy! Refrigerate the remaining oatmeal and eat within three days. (To reheat oatmeal, scoop a cup of it into a bowl, add 1 tablespoon of milk, and microwave for a minute or two.) 



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