It’s that time of week again! Time to reveal our latest flavor of oatmeal! If you’ve missed the last three weeks, we’ve made Pumpkin Pie, Apple Pie, and Cherry Pie oatmeal. They’ve all been well-received by my children and husband and even requested!
This week we decided to try Peach Pie Crock Pot Oatmeal! It’s a great combination of peaches, oats and spices like cinnamon and cardamom, which I love, that makes breakfast a very enjoyable experience! I canned peaches in the summer and want to make sure I put them to good use!
As a reminder, the reason why we soak our oats is to make them easier to digest. Oats are low in phytase which is necessary in breaking down the anti-nutrient, phytic acid. This can be reduced by soaking in water or milk with an acidic medium like raw apple cider vinegar or fresh lemon juice. Adding rye flakes or ground buckwheat groats to the soaking process further reduces phytic acid. If you are gluten-free, choose the buckwheat groats. I personally just soak the oats and don’t add rye or buckwheat but if you have gut issues, this is something you may want to consider.
- 2 cups steel cut oats (choose gluten-free if gluten intolerant)
- 1/2 cup rye flakes or ground buckwheat groats (optional)
- 3 cups filtered water
- 1 cup raw milk or coconut milk
- 1/4 cup (4 TBS) pastured butter or coconut oil
- 1 TBS raw apple cider vinegar
- 1/4 cup raw honey or grade B maple syrup
- 1 cup organic peaches (raw, frozen or preserved)
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp salt (I like Real Salt)
- 2 TBS chia seeds (optional but preferred)
- 1 tsp vanilla extract
- The morning before you want your oatmeal, butter (or coconut oil) the bottom of a small crock pot and add oats, water and apple cider vinegar.
- Allow to soak for the entire day. Don't drain.
- That evening before bed, add the remaining ingredients.
- Mix and turn crock pot on low.
- Cook overnight (about 7-8 hours).
- Serve with extra honey, maple syrup, milk, or coconut milk if desired.
I love oatmeal on these chilly fall mornings. I usually serve it with some eggs for added protein.
Do you preserve fruits or vegetables in the summer? What are your favorite ways to use them in the colder months?
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