I used to think I could multitask. But as it turns out, I’m terrible at it.
This was revealed last week when I was driving the children to and fro afterschool classes and I was pondering the deep insignificancies of daily life.
“Really mom? I can?!” came the excited voice of my little Jacob, “Cool! Thanks!”
What in the crazy cakes was going on, I inquired. My attention snapped from the inside nodules of my teensy mind to the big reality of the inside of our minivan.
“Well, I just asked you if I could have ten bucks for a DS game and you said, ‘that’s great, bud.” All this without me having the first clue that I’d even had a conversation with him.
And they say texting while driving is distracting. Apparently thinking while driving has the same effect on me. Trouble.
Finding it impossible to multitask in the morning? With all the this and that’s to be accomplished before dawn, it’s easy to feel frantic in that a.m. hour. Which is why this simple, slow cooked oatmeal is the answer to most of life’s little worries. If only I could get it to do the driving for me.
Slow Cooked Overnight Oatmeal
There's something serene and heart swelling about waking up in the morning and finding a warm, hearty breakfast already made. It lessens the hectic pace of the day ever so slightly. It makes you feel proud and organized. And, in the case of this simple, creamy overnight oatmeal, it tastes ridiculously delish. I have a 2-quart slow cooker and like to make this recipe in that smaller crockpot because the oatmeal doesn't spread out so much. I think it leaves the end result creamier and softer. But, if all you have is a regular crockpot, by all means, use that! The recipe should work either way.
4 cups of water
1 cup Coach's steel cut oats
1/2 cup cranberries
1/2 cup golden raisins
1/4 cup raisins
1 teaspoon cinnamon
1 1/2 cup milk, coconut milk, or almond milk
1/2 teaspoon salt
4 tablespoons brown sugar
Spray a crockpot with nonstick cooking spray. Add the water, oats, cranberries, golden raisins, raisins, cinnamon, 1/2 cup of the milk, and the salt. Mix. Then cover and cook on low overnight, for 6-8 hours.
Serve in the morning with a sprinkling of brown sugar and a cold splash of your favorite milk. Enjoy!