Yesterday was the first day school. So far so good. For two days in a row I've been unusually well organised, in part thanks to breakfast that cooked itself overnight in the Crock Pot.
And because I'm still mourning the end of summer, I have more summer photos to share.
Wiarton. Home of Wiarton Willy, the groundhog that declared six more weeks of winter after we'd already endured the longest winter ever.
We had a hockey practice last night, and I picked up my first spiced pumpkin latte of the season to sip at the rink. Truth be told, I didn't really enjoy it. The kids might be back to school, and the nights might be getting cooler, but I'm not ready to embrace all things pumpkin yet.
These three headed back to class yesterday.
College classes started today. University next week. So cliche, but they really do grow up way too fast.
Overnight Carrot Coconut Crock Pot Oatmeal
2 cups rolled oats (NOT quick cooking oats)
1 cup shredded carrots
1 tbsp butter*
1 tbsp coconut oil*
1 cup golden raisins
1 cup shredded coconut
4 cups water
2 cups milk
1/4 cup brown sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
Combine all the ingredients in a crock pot. Set on 'warm' and cook for 8 hours. Stir before serving. Top with milk, brown sugar, coconut and/or chopped nuts.
* I've discovered that sauteeing the shredded carrots in butter and oil (or ghee if you have it) brings out the natural sweetness of the carrots and minimizes the 'raw' carrot taste. I saute them until they become pale in colour, but not long enough for them to brown. You'll notice they no longer smell raw, at this point they're ready to add to the crock pot with the rest of the ingredients. This step is optional, so only use the butter/oil/ghee if you choose to saute the carrots first. The oatmeal tastes great whether you choose to add the carrots raw or sauteed to your crock pot.
Need another overnight breakfast recipe? Try Overnight Oven Baked French Toast.
Thank you for featuring me!