These Two Breakfast Dishes are My All-Time Favorites

For a quarter century I have been an oatmeal fan with a twist. I learned to make it at night before going to bed. The recipes are super quick to fix, and yield a hardy bowl of breakfast. Last year I found this cold oatmeal and love-love-love it; almost pudding-like!

 Over-Night Oatmeal

[Cold Style] – Serves 1: Can easily be doubled or quadrupled

• quick oats, 1/2 cup, [not rolled oats or steel cut oats]
• dried fruit, 1/4 cup, minced, love mango, or berries
• flax seeds, 1 TBS, or chia
• salt, 1/4 tsp
• milk, 1 cup, of choice [almond, coconut beverage, milk, etc.]
• nuts, 2 TBS, chopped

INSTRUCTIONS:

1. Combine the first four ingredients and stir thoroughly.
2. Add the milk then refrigerate overnight.
3. In morning stir well and top with nuts.

Recipe source courtesy of the NYTimes

 All-Night Oatmeal*

[Warm Style] – Serves 4-6

• whole oat groats, 1 cup, rinsed [groats are the whole unpolished grain]
• apple juice, 1 cup, [or other juice]
• water, 4 cups
• almond butter, 1 TBS, [opt.]
• salt,1/2 tsp
• cinnamon, 1 tsp
• raisins, 1/3 cup [or other dried fruit]

INSTRUCTIONS:

1. Combine all in a slow cooker and cook on warm for 8 hours.
2. In the morning stir well and let rest a couple minutes and the oatmeal will become creamy.

*I was surprised to learn the chief photographer for National Geographic found and used this recipe!