USANA Test Kitchen: Your Heart will Love Crock-Pot Oatmeal

Growing up, my favorite lunch was peanut butter on a spoon. Literally just a spoon full of peanut butter — not exactly the healthiest of meals. Although my love of peanut butter hasn’t wavered since childhood, I’ve incorporated it into healthier recipes.
When the weather turns cold, I abandon my usual spinach and fruit breakfast shake in favor of a nice, warm bowl of oatmeal. With February being Heart Health Month, it’s the perfect time to share my favorite Crock-Pot oatmeal recipe.
By combining oats and peanut butter you get a heart healthy, and hearty, winter breakfast. And if you’re a morning gym-goer, like me, this is a great post-workout meal.
The best part of this oatmeal recipe: you can throw everything together on Sunday night and have a week’s worth of breakfast ready to go.

Peanut Butter Crock-Pot Oatmeal

Ingredients:

The combination of peanut butter and banana in this
oatmeal recipe will take you back to your childhood.

• 1 1/4 cup steel cut oats
• 2 cups unsweetened vanilla almond milk
• 1/2 cup water
• 1 Tbsp flax seed meal
• 1 Tbsp chia seeds
• 2 scoops of French Vanilla Nutrimeal™
• 1 tsp vanilla
• 1/3 cup peanut butter (or another nut butter, such as almond butter)
• 1 ripe banana, sliced
• 1 Tbsp honey (optional)

Directions: Coat Crock-Pot in cooking spray. (I didn’t do this the first time, and you don’t have to, but it made cleaning the Crock-Pot difficult.) Place oats, almond milk, water, flax seed meal, chia seed, vanilla, salt, and peanut butter in the Crock-Pot. Stir to break up the peanut butter. Add in sliced banana, gently stir again. Drizzle honey over the top. Cook on low overnight (or, if your Crock-Pot has a timer, set it for five hours). Put a portion-size amount into a bowl and top with a small spoonful of peanut butter and a splash of almond milk.
Makes 5–6 servings.
Note: The top of the oatmeal may look a little weird (read: gross) and crunchy after it’s been cooking all night. Give it a good stir in the morning and it will put your mind at ease. Place the remaining oatmeal in a container and store in the refrigerator. To reheat, dish desired amount in a small saucepan on the stove, add some almond milk and a little more peanut butter for an easy breakfast.
Have a peanut allergy? Don’t worry. Here’s a safe alternative.

Fruit and Cream Crock-Pot Oatmeal

Adding fresh fruit to this recipe will add natural sweetener to this oatmeal.

Ingredients:

• 1 1/4 cup steel cut oats
• 2 cups skim milk
• 1/2 cup water
• 1 Tbsp flax seed meal
• 1 Tbsp chia seeds
• 2 scoops of French Vanilla Nutrimeal
• 1 tsp vanilla
• 1/2 cup Greek yogurt
• 1 Tbsp honey (optional)

Directions: Same as above, except, before serving, add in blueberries, sliced strawberries, peaches, or raspberries.
Enjoy either of these delicious Crock-Pot oatmeal recipes for a warm, easy breakfast!

Written by Missy Bird February 10, 2014 in From the USANA Test Kitchen