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USANA Test Kitchen: Your Heart will Love Crock-Pot Oatmeal

Growing up, my favorite lunch was peanut butter on a spoon. Literally just a spoon full of peanut butter — not exactly the healthiest of meals. Although my love of peanut butter hasn’t wavered since childhood, I’ve incorporated it into healthier recipes.

When the weather turns cold, I abandon my usual spinach and fruit breakfast shake in favor of a nice, warm bowl of oatmeal. With February being Heart Health Month, it’s the perfect time to share my favorite Crock-Pot oatmeal recipe.

By combining oats and peanut butter you get a heart healthy, and hearty, winter breakfast. And if you’re a morning gym-goer, like me, this is a great post-workout meal.

The best part of this oatmeal recipe: you can throw everything together on Sunday night and have a week’s worth of breakfast ready to go.

Peanut Butter Crock-Pot Oatmeal

The combination of peanut butter and banana will take you back to your childhood.

The combination of peanut butter and banana in this oatmeal recipe will take you back to your childhood.

Ingredients:

  • 1 1/4 cup steel cut oats
  • 2 cups unsweetened vanilla almond milk
  • 1/2 cup water
  • 1 Tbsp flax seed meal
  • 1 Tbsp chia seeds
  • 2 scoops of French Vanilla Nutrimeal™
  • 1 tsp vanilla
  • 1/3 cup peanut butter (or another nut butter, such as almond butter)
  • 1 ripe banana, sliced
  • 1 Tbsp honey (optional)

Directions: Coat Crock-Pot in cooking spray. (I didn’t do this the first time, and you don’t have to, but it made cleaning the Crock-Pot difficult.) Place oats, almond milk, water, flax seed meal, chia seed, vanilla, salt, French Vanilla Nutrimeal, and peanut butter in the Crock-Pot. Stir to break up the peanut butter. Add in sliced banana, gently stir again. Drizzle honey over the top. Cook on low overnight (or, if your Crock-Pot has a timer, set it for five hours). Put a portion-size amount into a bowl and top with a small spoonful of peanut butter and a splash of almond milk.

Makes 5–6 servings.

Note: The top of the oatmeal may look a little weird (read: gross) and crunchy after it’s been cooking all night. Give it a good stir in the morning and it will put your mind at ease. Place the remaining oatmeal in a container and store in the refrigerator. To reheat, dish desired amount in a small saucepan on the stove, add some almond milk and a little more peanut butter for an easy breakfast.

Have a peanut allergy? Don’t worry. Here’s a safe alternative.

Fruit and Cream Crock-Pot Oatmeal

Adding fresh fruit to this recipe will naturally sweeten it up.

Adding fresh fruit to this recipe will add natural sweetener to this oatmeal.

Ingredients:

  • 1 1/4 cup steel cut oats
  • 2 cups skim milk
  • 1/2 cup water
  • 1 Tbsp flax seed meal
  • 1 Tbsp chia seeds
  • 2 scoops of French Vanilla Nutrimeal
  • 1 tsp vanilla
  • 1/2 cup Greek yogurt
  • 1 Tbsp honey (optional)

Directions: Same as above, except, before serving, add in blueberries, sliced strawberries, peaches, or raspberries.

Enjoy either of these delicious Crock-Pot oatmeal recipes for a warm, easy breakfast!

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