Sunday, February 28, 2010

Crockpot Oatmeal

Yesterday, at an open house, I was asked how Mr. Barefoot and I balanced our relationship our first year.  I didn't want to tell her the truth, that there was no balance.  That we only saw each other when we watched law and order during my study breaks and hit happy hour on Friday, after which I came home and studied more.  What did I say instead?  Something that was true, but more truthy, "we bought a crockpot, and that helped a lot."  It's true.  It did.  It was great to come home to a home cooked meal.  And I've never ceased to be amazed at the depth of what I can do with my little 1.5 $4 crockpot.  Like the soft, delicious oatmeal I'm currently eating. 
Ingredients (serves 2):
  • 3/4 cup rolled oats (I used jumbo scottish rolled oats.  They are not Scottish Porridge Oats, which are the best kind.)
  • 2 cups cold water
  • 1 tsp. cinnamon
  • raisins to taste
  • craisins to taste
  • 1 banana, chopped up (next time I will use an apple)
  • Salt, pinch.  Recipe probably called for a teaspoon, but I under-salt stuff. 
  1. Put all ingredients in crockpot, stir.
  2. Cook for 6 hours on low.  (This will probably mean using a timer.)
  3. Serve topped with granola if you would like.
The raisins/craisins plump up and get really soft, and the fruit helps flavor the oats.  Oatmeal is a great winter food, because it's all warm. It's also a good diet food, because warm foods seem more filling, but as you can see, this oatmeal has no sugar in it (other than what is in the raisins and craisins).  (Facebook ads, you can suck your "wedding diet".)  Next up, I'm trying Gingersnap Oatmeal.  Then I might try to make a high-protein pre-long-run oatmeal for half marathon training (which starts next weekend when Boston gets back!!!!!) 

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