My favorite slow cooker breakfast - Slow Cooker Oatmeal!

Breakfast..... The most important meal of the day! Well it should be anyways.... I always make breakfast for my kids but many times I forget myself. Many times I will make the kids' breakfast and then an hour later after I have had one LARGE cup of coffee to wake myself up I will make eggs or have some fruit. While I love breakfast foods I find it difficult to eat in the mornings.... hence why I LOVE breakfast for dinner. It may be the only time I will actually feel like eating it. 
Around our house I want to make sure both Jack and Lucy have had something they enjoy that is filling first thing in the morning. Breakfast is the only meal where I may make more than one thing just to make sure they both get a jump start in their day. Jack is my picky eater but will eat the majority of breakfast foods. In fact the only meat he will eat for me is bacon! Jack loves everything from eggs, waffles, pancakes, or cereal. Lucy will always choose oatmeal if given the choice. We usually make simple instant oatmeal packets in the microwave or I will have pre-made freezer oatmeal cups that I can heat up. Any way she can get it Lucy is absolutely obsessed with oatmeal! My favorite way to make oatmeal these days is in the slow cooker. There are two recipes that are my go-to slow cooker oatmeal recipes. You just add the ingredients before going to bed, set your crockpot on warm or low (depending on your slow cooker), and wake up to smell a delicious hearty breakfast waiting for you. When I make these...I eat breakfast right away because after smelling how delicious these are I just can't resist! You won't be able to either! 

Apple Cinnamon Slow Cooker Oatmeal

• 2 apples cut into slices
• 1/3 cup brown sugar
• 1 tsp of cinnamon
• 2 cups oatmeal (old fashioned or  steel cut oats are my preference)
• 4 cups water (or 2 cups milk of your choice and 2 cups water.... I use almond milk and water)

Stir apples with brown sugar and cinnamon. Place the covered apples at the bottom of your crockpot. Pour uncooked oatmeal over the top, followed by your water or milk. DO NOT STIR! Place the lid on your crockpot and set on low or warm overnight for 8-9 hours. In the morning ENJOY!

Overnight Pumpkin Pie Oatmeal

• 1 1/2 cup of steel cut oats
  
• 4 1/2 cups of water depending on how thick or thin you want your oatmeal
• 1 cup canned pumpkin puree (I recommend Libby's)
• 2 tsps pure vanilla extract
• 2 tsps pumpkin pie spice
• 1/4-1/2 cup brown sugar depending on your taste

Combine all ingredients in your slow cooker and place on low for 6-8 hours. Season with more brown sugar in the morning if you like. I like to garnish my oatmeal with raisins, craisins, or pecans. It's like immersing yourself in fall with every bite! 

Breakfast for Dinner!

Breakfast for dinner... It's an amazing concept for parents everywhere! Most kids love breakfast foods... even my ridiculously picky 4 year old will eat the majority of foods offered at breakfast. Sunday night I wasn't really in the mood to cook. Who wants to cook (or eat for the matter) when the heat index is 110 degrees at 6:00pm?! I decided I would whip together a new recipe that resembled breakfast but would be just as filling for dinner. 
I love omelets as much as the next girl but I have never quite mastered making one in a skillet. Every time I try to flip the omelet all of the delicious toppings somehow break free from their egg shell and I end up making scrambled eggs instead of an omelet. So when I saw this recipe for a baked omelet in a 9x13 dish I couldn't resist. So a Baked Denver Omelet was created... and devoured!

Baked Denver Omelet

 Recipe found at Cooking Classy

Yield: 6 servings

Ingredients

• 1/2 cup chopped red bell pepper (chop veggies small)
• 1/2 cup chopped green bell pepper
• 1/3 cup chopped yellow onion
• 2 tsp olive oil
• 1 cup (heaping) chopped cooked ham (I used a fully cooked bone-in ham steak)
• 8 large eggs
• 1/3 cup milk
• Salt and freshly ground black pepper
• 1/2 cup shredded sharp cheddar cheese
• Sliced avocados, for serving (optional)
• Chopped chives and hot sauce, for serving (optional)

Directions

Preheat oven to 400 degrees. Spray a 7 by 11-inch or 9 by 9-inch baking dish with cooking spray. Sprinkle ham into an even layer in bottom of baking dish.

• Heat oil in a skillet over medium-high heat. Once hot, add red and green bell peppers and onion and cook until softened, about 4 minutes. Evenly pour pepper mixture over ham layer then sprinkle evenly with cheese.
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• In a large mixing bowl whisk together eggs and milk until well blended. Season with salt and pepper and stir, then pour over mixture in baking dish.
• Bake in preheated oven until puffy and set, about 22 - 25 minutes. Cut and serve warm with avocado slices and optional chives and hot sauce.



Step 1: Add diced ham to 9x13 dish



Step 2: Saute bell peppers and onions until soft.



• Recipe source: inspired by Taste of Home

Final product... YUM!!!

The dish was loved by everyone in the family. But my favorite part was that we had leftovers for breakfast in the morning! This dish could definitely be a make-ahead dish that you could divvy up throughout the week for quick breakfasts! Enjoy your breakfast for dinner!