It seems Polar Vortex Version 3.0 is on the way across the nation, so we need all the warming foods we can get! (I will admit that our winter weather out here in the Pacific Northwest is nowhere near the nastiness that the rest of you are enduring.) So let me offer you an amazing breakfast! After the Gingerbread Waffles in December, I thought I'd translate that flavor into my favorite breakfast of overnight porridge.
A decadent tasting breakfast if there ever was one. Yet it has all sorts of healthy things in it - bonus!
Overnight porridge like this has become my daily breakfast, and it hasn't gotten old since there are so many flavor options! Like I've said before, it's mostly been apple-cinnamon. But other favorites are zucchini-bread and carrot cake (great way to sneak in veggies in the morning). We've also tried banana bread, pumpkin pie, peach-blueberry, and strawberry-banana.
Any other ideas on flavors we should try?? I'm open to suggestions. :-)
Want another similar recipe? Here's one for Overnight Crockpot Carrot Cake Porridge.
Gingerbread Overnight Porridge
Makes ~ 6 servings
1/2 cup steel-cut oats
1/2 cup whole oat groats (found in Whole Foods bulk bin, or just add more steel-cut oats)
1/2 cup short-grain brown rice (barley or farro work here too)
2 Tbsp ground flaxseed
2 tsp ground ginger
1 tsp cinnamon
½ tsp nutmeg
¼ cup molasses
1 cup pumpkin
2 Tbsp maple syrup
1 tsp vanilla extract
~5 cups water
To top off:
Milk of choice (if desired)
Chopped walnuts or pecans
Brown sugar/maple syrup to taste
Before going to bed, prepare your porridge. Place a Slow Cooker Liner
in your crockpot (Reynolds makes them, by the Ziploc bags). If you
don't want to spend an eternity scrubbing your crockpot - use one of
these! Trust me. They're amazing.
In your lined crockpot, pour in your ingredients. Stir. Cover and set your crockpot to low and cook
In the morning, stir the porridge before serving.
Top off your bowl with milk of choice, chopped nuts and sweetener.