Mini chefs wake up waaaaaaaaaay too early.
Cheerful, loud, singing off key, running up and down the two sets of stairs, demanding milk ‘early’. Exactly like their daddy.
When I can get away with it, I sneak down grab the porridge oats throw them in the slow cooker (crockpot) and sneak back off to bed knowing that breakfast will be ready in two hours. Plus, those extra 2 hours make me much more willing to join in with the singing.
There is an art to the sneaking off though because toddler chef does not let me out of her sight. It involves a bottle of milk, a large handful of berries and about three sound board books placed at a particular angle from the door. And opening the door rather slowly so that it does not do its usual attention drawing creak. I think I get it right about 80 percent of the time.
Enjoy these slow cooked almond oats and please don’t forget to leave me a comment about what goes in your breakfast porridge.
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Slow Cooked Almond Oats! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Slow Cooked Almond Oats
- 130 g (1.5 cups) rolled oats
- 625 ml (2.5 cups) milk, use almond milk for dairy free option
- 250 ml (1 cup) water
- 2 tsp honey or to taste
- 2 tbsp ground almonds
- 1/2 tsp butter use vegetable oil for dairy free option
- Add all the ingredients to the slow cooker (crockpot).
- Cover and cook on high for 2 hours.
- Serve topped with toasted almonds and fresh fruit.