Tag Archives: peach

Slow Cooker Overnight Oatmeal

How are your health resolutions going? Are you going strong or have you fallen off the bandwagon already? No shame either way. I’ve met some of my goals, slipped at others. Here’s the thing I think most people forget: it is a goal for ALL of 2018. So if it takes until December 31 to do it, that is 100% ok.

My #1 advice I can give you if things aren’t going so well is to TRY AGAIN! But before trying again, think about what went wrong. For me, I often make really good goals then don’t set myself up for success. For example, I wanted to eat more vegetables at lunch. But then didn’t buy anything. Oops! So now I bought a bunch of salad stuff that is really easy to throw together at lunch or into my smoothie at breakfast. Magic! I’m eating more vegetables.

Another tip to succeeding is to move decisions from a hard time to an easy time. For example, if you made a resolution to eat breakfast, help yourself out and make things ahead of time. Then, when it is morning and you are rushed and busy it is easy to eat rather than easy to skip it.

This overnight oatmeal is great for that. You mix it and put it in the slow cooker before you go to bed. Then you have warm, healthy breakfast waiting when you get up. This is great for families with a variety of schedules because everyone can just grab some when it is convenient. Just don’t forget to plug in the slow cooker like I did once. That leads to frowns in the morning.

Slow Cooker Overnight Oatmeal (Serves 4-6)

(Sorry no pic right now. Life happens a lot in the morning at my house.)

¾ cup brown sugar
1 teaspoon cinnamon
1 cup steel cut oats
3 cups skim milk
1 cup water

1. In a glass bowl, mix ingredients.
2. Place bowl inside slow cooker. Pour enough water around bowl up as high as the oatmeal mixture.
3. Cover and cook on low for 8 hours.
4. Stir and serve.

Nutrient Analysis (amount per serving):

Calories: 198
Protein: 6 gm
Fat: 1 gm
Saturated Fat: less than 1 gm
Cholesterol: 3 mg
Carbohydrates: 43 gm
Fiber: 2 gm
Sodium: 60 mg

Recipe Notes: It does HAVE to be steel cut oats. I have used the Coach’s oats from Costco, which work well. You could mix everything straight in the slow cooker. However, it is likely to burn/stick to the sides and bottom and be somewhat difficult to clean. Putting it in the bowl keeps that mess from happening. Also, I think it is a gentler cook in the bowl. So I have cooked mine for longer than 8 hours and it is fine.

Variation: Peach Oatmeal

Add in 2 large peaches, sliced (about 2 cups) or 28-ounce can sliced peaches in juice, drained; 1 teaspoon ginger; 1/2 teaspoon nutmeg; and 1 teaspoon vanilla.

Nutrient Analysis (amount per serving):

Calories: 222
Protein: 6 gm
Fat: 1 gm
Saturated Fat: less than 1 gm
Cholesterol: 3 mg
Carbohydrates: 48 gm
Fiber: 2 gm
Sodium: 60 mg

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Peach and Plum Cobbler

October means fall, and yet the weather at my house still feels like summer.  Along with crazy weather, my week constantly hovers on meltdown point.  I need a treat.

This dessert is the perfect bridge between summer and fall.  Peaches and plums epitomize the end of summer, and cobblers are my favorite fall dessert.  This is sweet without being cloying, which lets the fruit be the star.  So here’s to hump day and wishing for fall-esque weather!

Peach and Plum Cobbler (Serves 10-12)

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Filling:
5 peaches, peeled and sliced
5-6 plums, peeled and sliced
1 tablespoon lemon juice
½ cup sugar
¼ cup cornstarch
1 teaspoon cinnamon
½ teaspoon nutmeg
pinch of salt

Crust:
1½ cups flour
½ cup sugar
pinch of salt
¾ teaspoon baking powder
¼ cup cold unsalted butter, cut into cubes
6 ounces cold fat free cream cheese, cut into cubes
½ cup nonfat buttermilk

1. Preheat oven to 375. Coat baking dish(es) with cooking spray. You can use 1 – 9×13 pan or individual ramekins.

2. Combine filling ingredients in a large bowl. Stir until fruit is well coated. Pour into prepared pan(s).

3. Combine first four crust ingredients (flour through baking powder) in the bowl of a food processor. Pulse a few times to combine. Add butter and cream cheese. Pulse until crumbly with chunks no larger than peas. Add in buttermilk. Pulse until combined.

4. Drop spoonfuls of crust over the fruit, spreading gently to evenly cover. Bake for 55 minutes, or until golden brown. If using individual ramekins, start checking for doneness at about 40 minutes. Let cool slightly before serving, to allow juices to thicken.

Nutritional Information: (Amount per serving)

Calories: 222
Protein: 5 g
Fat: 4.5 g
Saturated Fat: 2.6 g
Cholesterol: 12 mg
Carbohydrates: 42 g
Fiber: 1.9 g
Sodium: 177 mg

Recipe Notes: I cut down on the sugar a bit in the filling from the original recipe. If you have very ripe fruit, you could probably cut this down to ¼ cup. My fruit wasn’t all ripe, so it needed the help. Warm cobbler is delicious, but it needs to cool a bit to let the juices set up in the cornstarch.

Source: only slightly adapted from Jamie Deen and Cooking Light

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