I don’t know about you guys, but my diet over Easter weekend consisted primarily of those ridiculously good Reese’s Eggs, so I need to do a solid reset to start this week. Notice I said reset, not detox. Your body is perfectly fine at detoxing on its own, and doesn’t need some fancy juice cleanse to do its job. It just needs whole foods and fiber, so that is where we are focusing with this simple recipe. After a weekend of cooking and celebrating, it is just what I need.
Over a holiday, I never try to force myself to eat really clean, because it isn’t realistic and it just makes me feel left out from the group. However, it is important to not let that steamroll into a week of completely unattentive eating. Normally, the most challenging part of getting back onto my eating plan is the first day back, so making something for breakfast that is healthy, filling, and does not feel like “health food” is very important. Steel cut oatmeal is the perfect option for this, and they could not be easier to prep. Use your slow cooker, and weekday mornings are already looking cozier.
Instructions: Spray the inside of your slow cooker with coconut oil, so you are not left with a huge mess to clean up when the oatmeal is done. Add water and oats to the pot, along with any of the optional ingredients. Set on low and let cook overnight. You’re getting at least 7 hours of sleep so this is long enough, right?
Steel cut oats are a perfect, blank canvas for toppings, as well. Some of my favorites include all natural peanut butter, almond butter, almonds, berries, or all of the above plus milk. Also, this recipe can be made as big as you’d like. Simply keep the 4:1 ratio of water to oats.
Nutrition: Whole Batch