Those of you that know me are well aware that I’m NOT a morning person. I try so hard to change my routine, and I’m still stuck in my night-owl rut. I found this great article from Eat This, Not That: 30 Morning Rituals Nutritionists Do Every Day to Stay Slim. Tip #15 is Get Your Sweat On, and I so wish I can be a morning person enough to do my workouts before work instead of after! Maybe I’ll get there some day. For Tip #16, Refuel Post-Workout, you can use my Crock Pot Protein Oatmeal recipe. And as far as Tip #19, Practice Gratitude, I generally do that one before bed, after I’d laid down and have been reflecting on the day. I think starting the day with that practice would be a great head-start too! Hopefully these tips and all the ones listed in the article can make a positive impact on your daily routine.
The slow cooker is one of my favorite and most-used kitchen items, but typically I use it for meats or soups–it never really occurred to me to leave it on overnight to make breakfast. This oatmeal recipe from Stacey Homemaker is perfect to test it out with.
I didn’t get the organic protein shakes she used, so I made it with almond cashew milk and a scoop of protein powder instead. I also didn’t get the pb drizzle to come out like her’s but a big scoop of regular peanut butter plopped in there did the trick. Lately I’ve strayed from my usual powdered peanut butter and I’ve been hooked on Jif Whips (thanks to Annie) instead–but either will work fine for these oats. This is definitely something you can get creative with and add in basically anything–enjoy!
Prep time: 2 hours 15 min | Bake time: 5-6 min | Total: 2 hours 20 min (approx.)
- 1 stick butter
- 1 cup uncooked quick oats
- 1 cup white sugar
- ¼ tsp baking powder
- ¼ tsp salt
- 2 Tbsp flour
- ½ tsp vanilla
- 1 egg, slightly beaten
- Melt butter
- Blend together all ingredients, egg last
- Refrigerate 2 hours
- Drop onto cookie sheet lined with foil (shiny side down) in ½ tsp blobs (allow plenty of room – they expand)
- Heat oven to 350° F & bake 5-6 min (watch them carefully, they burn quickly)
- Cool before removing from foil
From Liz Darrow 🙂
This is an old Quaker Oats recipe that I couldn’t even find online, we’ve had this forever… The offer on the back of the recipe sheet expired in 1996, do you think they’ll still honor it? Anyway, these are great cookies!
Prep time: 40 min | Bake time: 12 – 15 min | Total: 55 min
- 2 cups (4 sticks) butter or margarine, softened
- 1 cup sugar
- 2 cups all-purpose flour
- 3 cups Quaker Oats (quick or old fashioned, uncooked)
- 1 tbsp grated lemon peel
- 1 tsp vanilla
- powdered sugar
- Beat butter & sugar until creamy
- Add remaining ingredients except powdered sugar; mix well
- Cover & chill for 30 min.
- Heat over to 350° F
- Shape dough into 1″ balls; place on ungreased cookie sheet
- Flatten with the bottom of a glass dipped in powdered sugar
- Bake 12 – 15 min; until edges light golden brown
- Cool & sprinkle with powdered sugar
Makes about 4 ½ dozen.
From “Holiday Baking Favorites from Quaker Oats”
Prep Time: 25 min | Bake Time: 15 min | Total: 40 min
- 1 ¼ cups rolled oats
- ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 stick unsalted butter, softened
- ¾ cup sugar
- 2 tablespoons molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup raisins
- Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Set aside.
- Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes.
- Beat in the egg and vanilla until smooth, about 2 more minutes.
- Reduce the mixer speed to low, add the flour mixture and beat until combined.
- Stir in the raisins by hand.
- For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350° F.
- Line 2 baking sheets with parchment paper.
- Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 – 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Makes 1 dozen cookies
Photo credit: http://www.simplyrecipes.com/recipes/oatmeal_raisin_cookies/ (you could try their recipe too)