Oatmeal is a favorite breakfast among Seventh-day Adventists. It’s one of mine too. Here’s an Adventist-inspired way to make your morning oatmeal an instant success. Always use steel-cut oats, never quick-cooking or even regular rolled oats. Stir your breakfast in the slow cooker the night before and have it wait- ing for you when you wake up in the morning. Any extra will keep in a sealed container in the refrigerator for up to 4 days. Loosen it up with a little soy milk when reheating in a microwave.
1 1⁄2 cups steel-cut oats
1⁄2 teaspoon salt
Stir the oats, salt, and 6 cups water in a 5- to 6-quart slow cooker.
Cover and cook on low for 6 hours.
The mixture can stay covered and on the keep-warm setting for up to 2 hours.
– For more flavor, use 3 cups water and 3 cups soy milk to cook the oats.
– Fill your bowl and kick up the flavor by adding one or more of the following: ground cinnamon, grated nutmeg, chopped toasted nuts, minced peeled fresh ginger, maple syrup, honey, agave nectar, shredded coconut, raisins, chopped dried apples, chopped pitted dates, sliced bananas, blueberries, and/ or blackberries.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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