Years ago, when I was first dating the man who would eventually be smart enough to marry me, that man had a roommate who never cooked. Instead he went home every weekend, ate his mother's cooking, and brought back enough dinners, each packed it its own tupperware, to feed him until the next weekend. My boyfriend liked to mock him for it, but I tried a more encouraging approach. I told him that if he made his own dinner, just once, I'd make him a blueberry cobbler. I don't know why I said blueberry cobbler, but I did, and it stuck. Not long after I made the promise, the roommate cooked himself his own dinner, and I was called on to make blueberry cobbler.
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.
Slow Cooker Blueberry Breakfast Crumble
Ingredients:
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
Method:
Pour blueberries into the bowl of the slow-cooker. Sprinkle sugar and salt on top.
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.
Do not stir. Cook on low 8 hours or overnight.
 | |
| 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
Ingredients:
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
Method:
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.
This sounds great!How many servings does this make?
ReplyDeleteTechnically, it's 8 servings, but in reality it's more like four.
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