In an effort to post more consistently, I have decided to post every Friday about my favorite things – call it favorite things Friday, if you will. I love to try new things such as recipes, foods, products, and stores.
This week I will start with a breakfast recipe (today is "breakfast birthday" day in my department at work, and I am so excited!). I love food; in fact, my love of food and my desire to stay thin is one of the reasons I started running. Breakfast is definitely my favorite meal, and I never leave home without eating breakfast. My two favorite quick breakfasts for the work week include (1) a bagel with almond butter, honey and sliced banana, and (2) two Kashi 7-Grain Waffles spread with almond butter and unsweetened applesauce and drizzled with honey. My other go-to is oatmeal, and I have switched to steel-cut oats. While I love the texture and flavor of it, it takes too long to cook up a batch on a weekday morning. That’s why I gave this recipe a try (I found it on Runner’s World’s recipe finder, and I give it a big thumb’s up). In an effort to reduce the fat, I replaced the cream with water and reduced the butter to 2 tablespoons. Put this in the slow cooker before you go to bed and you’ll have a delicious breakfast (with leftovers); plus, you’ll love the smell when you groggily walk into your kitchen the next morning. Top this with sliced almonds and you are good to go!
Ingredients
1 1/2 cup(s) steel cut oats
3 cup(s) milk (2% or skim)
3 cup(s) water
1 cup(s) cream or half and half (or substitute milk or water)
1/2 cup(s) packed light brown sugar
4 tablespoon(s) butter, melted
1/2 teaspoon(s) salt
1 teaspoon(s) ground cinnamon
2 large apples, peeled, cored and diced
1/2 cup(s) raisins (I used golden raisins)
1/2 cup(s) dried cranberries
This week I will start with a breakfast recipe (today is "breakfast birthday" day in my department at work, and I am so excited!). I love food; in fact, my love of food and my desire to stay thin is one of the reasons I started running. Breakfast is definitely my favorite meal, and I never leave home without eating breakfast. My two favorite quick breakfasts for the work week include (1) a bagel with almond butter, honey and sliced banana, and (2) two Kashi 7-Grain Waffles spread with almond butter and unsweetened applesauce and drizzled with honey. My other go-to is oatmeal, and I have switched to steel-cut oats. While I love the texture and flavor of it, it takes too long to cook up a batch on a weekday morning. That’s why I gave this recipe a try (I found it on Runner’s World’s recipe finder, and I give it a big thumb’s up). In an effort to reduce the fat, I replaced the cream with water and reduced the butter to 2 tablespoons. Put this in the slow cooker before you go to bed and you’ll have a delicious breakfast (with leftovers); plus, you’ll love the smell when you groggily walk into your kitchen the next morning. Top this with sliced almonds and you are good to go!
Ingredients
1 1/2 cup(s) steel cut oats
3 cup(s) milk (2% or skim)
3 cup(s) water
1 cup(s) cream or half and half (or substitute milk or water)
1/2 cup(s) packed light brown sugar
4 tablespoon(s) butter, melted
1/2 teaspoon(s) salt
1 teaspoon(s) ground cinnamon
2 large apples, peeled, cored and diced
1/2 cup(s) raisins (I used golden raisins)
1/2 cup(s) dried cranberries
Directions
1. Grease slow cooker**, add all the ingredients to cooker and mix well.
2. Heat on low for 8 hours.
** I recommend using Reynold’s slow-cooker bags for this recipe. I don’t often use these, but clean-up of this particular dish without them was difficult and time-consuming process at our house. Enjoy!
Oooh...I'm going to try this! See? This is why I need you to post b/c I have no idea what new recipes and new products you are trying!
ReplyDeleteGlad to see you're back posting. I've missed reading your blog. Lori Cole
ReplyDelete