It may be summer still, but school is right around the corner. And that’s why we are focusing on it this week. We started with a cute teacher gift, and today we are hitting the dreaded school day breakfast. Our choice? Crockpot Carrot Cake Oatmeal.
It can definitely be a chore (and a challenge!) to feed your kids something healthy and filling in the five minutes you have before they have to walk out of the door, but that’s why this recipe is so great. You make it the night before! And it’s hot in the morning! Plus it’s something you won’t mind eating yourself.
The mix comes together really quickly, aside from the grating. But I used my food processor for that, and so it really was easy. And tasty. I like the recipe as is, but I would imagine that most kids wouldn’t mind an extra sprinkling or two of brown sugar on the tops of theirs. Or a squirt of honey. Or a handful of raisins. Maybe a dollop of whipped cream or yogurt. It’s choose your own adventure oatmeal.
Crockpot Carrot Cake Oatmeal
2 tablespoons softened butter
1½ cup steel-cut oats
4½ cups milk
3 small carrots, grated
1 zucchini, peeled and grated
pinch of salt
pinch of nutmeg
pinch of ground cloves
1 tsp. cinnamon
scant ½ cup brown sugar or maple syrup or agave nectar
Smear the softened butter all over the bottom and sides of the crockpot. (This will help with clean up…trust me!) Then mix everything else. Cook on low for 6-8 hours or overnight. Serve with toppings of choice.
What is your go-to school day breakfast?