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Slow Cooker Peaches and Coconut Steel-Cut Oats

slow cooker steel cut oats peaches and coconutI cannot stand cereal.

That has to be some of the worst crap you can possibly put into your body to start off the day.

No really… it’s not good!

There are a few that are better than others, and I will say eating cereal is better than no breakfast at all.

The challenge with this insanely-busy life we all lead is how to fit in a nutritious breakfast when time only allows for a piece of toast or a bowl of cereal.

I love a hot breakfast.

I feel so much more fueled. It might also have to do with the fact, I’m cold all the time so a nice hot breakie really feels good.

I admit I have an advantage because I work from home and set up my day to look exactly as I choose. Making an egg scramble full of veggies is something I do regularly.

However, I don’t have time to make elaborate morning dishes for my kids on school days.

Seriously, whoever decided school should start so early didn’t have kids.

I don’t know how everyone else feels, but I find if I don’t prep for weekday morning meals in advance, I am setting myself up for failure.

The rule in our home is, you do not leave without breakfast. That is law.

But I also have this other rule about adequate sleep because I have no desire to get up at 4am to make a hot breakfast.

This week, I got busy making slow cooker steel-cut oats. Peaches and coconut to be exact!

Slow cooker peaches and coconut steel cut oats

This vegan dish was simple, delicious, filling, and just the right amount of sweetness.

Because it cooks overnight, you get to wake up to a hot, tummy-filling meal that will help start your day on the right note.

Slow Cooker Peaches and Coconut Steel-Cut Oats
 
Cook time
Total time
 
By:
Recipe type: Breakfast
Serves: 6-8
Ingredients
  • 1½ cups steel cut oats
  • ½ cup unsweetened shredded coconut
  • 6 cups unsweetened organic almond milk
  • 2 – 2½ cups canned peaches - Diced. I used peaches (in natural juice) from a jar over a can as I don’t like the BPA in most canned goods. Drain.
  • ½ tsp cinnamon
  • 2 Tbsps maple syrup
  • 1 tsp vanilla
Instructions
  1. Add all ingredients in a slow cooker and stir.
  2. Cook on low for 8 hours.
  3. In the morning, stir well before serving.
  4. Top with a dash of cinnamon or a touch of maple syrup if you prefer it more sweet.
Notes
Fresh peaches would be lovely too, but they are just not available often where I live.

I use an InstaPot for my slow cooker. After the 8 hrs it automatically switches to a “keep warm” setting.

All slow cookers have a slightly different cooking temperature. I have 3 different kinds for various things. If you have one that runs too hot even on low (I have one that does this…drives me nuts) you may not need 8 hours. You may have to play with the time to fit your cooker.

So what are your tips and tricks to make breakfast a success in your home? We love homemade spelt waffles, quinoa/spelt pancakes, and sprouted grain French toast as we freeze them for toaster meals.

I’d love to know your tips!

Head down to the comments, and let’s help out each other as we all get in the most important meal of the day.

And as always, if you liked this post please share it with one of the handy social sharing buttons.

Love,
Karen

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