While I thought the transition from one to two children was relatively easy, it became a logistical nightmare once I threw in a full-time job. It seems that no matter how early we get up, mornings are still rushed and hectic. Breakfast is no exception–Ava wants mac and cheese, Bryan won’t use the milk because it expires in two days, and I usually forget the Kashi bar I set aside because I didn’t have time to sit down.
Tomorrow morning, though, is going to be completely different.
Tonight, I’m making oatmeal in the slow cooker. I’m following a recipe for overnight oatmeal from Eatingwell.com. It makes enough for eight, so I’ve quartered it and implemented a bain marie (water bath) to prevent overcooking.
The trick seems to be steel cut oats, as opposed to rolled oats. I’ve never used them before, but as you can see, they’re pretty coarse. I guess this is what makes such a long cooking period possible.
I mixed a half cup of the oats with two cups of water. I tossed in diced dried apricots and a handful of raisins, too. Tomorrow, I think we’ll add a bit of cinnamon and nutmeg (hopefully) in lieu of sugar. Here’s a “before” shot–I hope the “after” looks a bit more palatable.
I’ll let you know!


