I like to prepare breakfast for the week in one shot, for both the Mr. and I. I package up whatever breakfast I make in individual glass containers and leave them in the fridge. That way, we can grab a serving in the morning to eat or before we walk out the door. For the past couple of weeks, I’ve been making and tweaking a slow cooker oatmeal recipe. It’s super easy to make and you can prepare everything the night before the week starts.
Pumpkin Pie Protein Oatmeal (serves 6)
- 1 cup steel cut oats (not the fast cooking type)
- 5 cups unsweetened almond milk
- 1/2 cup pureed pumpkin (not pumpkin pie filling!)
- 5 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- 1/4 tsp salt
- 2 scoops vanilla protein powder
- 1/2 cup chopped pecans
Combine all ingredients in a slow cooker except for the protein powder and pecans. Set on low for 8 hours (mix mid way if you can to prevent a skin from forming). When done, mix in the protein powder. Package the oatmeal in your containers and add pecans on top.
Fats per serving: 11.6g
Carbs per serving: 35.2g
Protein per serving: 18.3g