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.”