Are you hurried in the morning getting loved ones off to work and school? Try making some oatmeal in the crock pot overnight! When everyone comes down, they can scoop a bowl full of warm oatmeal, top with some healthy fats of coconut oil and grass fed butter, pour over some raw milk and you have a healthy, filling, tasty breakfast that will feed the whole family! The recipe I used this morning was from www.eatathomecooks.com
1 – 3/4 cup gluten-free oats
1 qt. jar of homemade canned peaches
enough milk to bring the liquid to 5 cups
dash of celtic sea salt
Spray inside of crock pot with coconut spray. Put oats in crock. Drain peaches, reserving juice. Slice peaches into bite-size pieces and add to crock. Add milk to peach juice to make 5 cups, pour into crock. Add a dash of sea salt and stir to combine. Cook for up to 7 – 8 hours, ready in 3-4 hours. Serve with coconut oil, butter and milk.
I used Trader Joe’s Gluten Free Oats and Trickling Springs Organic Salted Butter made with milk from grass-fed cows that are given no synthetic hormones or antibiotics. ~ “a nutritional powerhouse of vitamins A, D, & K-2, heart-disease preventing CLA (conjugated linoleic acid), and so much more.”