|Grab a spoon.|
That story has nothing to do with this recipe, except that I was thinking about it while I assembled this morning's breakfast last night. My boys were going to gymnastics camp today, which meant getting them up and fed earlier than usual, and I wanted their bellies full of food which would last them until lunchtime. Enter steel cut oats and blueberries, a rocking nutritional powerhouse if ever there was one. The blueberries were frozen. I like to buy wild blueberries, which are smaller and more flavorful than the regular kind, but this will work either way. You know what's easier than this breakfast? Nothing.
|Five minutes of prep time means you can wake up to this.|
Slow Cooker Blueberry Breakfast Crumble
16 ounces frozen blueberries
1/4 cup brown sugar
pinch of salt
2 cups steel-cut oats
2 cups milk (dairy, soy, rice, almond, whatever)
2 cups water
Pour blueberries into the bowl of the slow-cooker. Sprinkle sugar and salt on top.
|Blueberries and sugar, see, it's already delicious.|
Pour oats on top. Gently pour in milk and water, trying not to disturb the oats. A few blueberries will escape, but you want to keep as many as possible down on the bottom.
|A few escaped blueberries, but most are still down below.|
Do not stir. Cook on low 8 hours or overnight.