If you are an early riser, then this easy, hot breakfast is a synch. I usually get up hours before the rest of my family, either to exercise or work. I pop all of the ingredients into the crockpot, mix them up, and then set it on low. By the time everyone else is up and ready for breakfast, the Baked Oatmeal in the Crockpot with Flax is done!
I like these simple meals in the morning, because they really go a long way to making for a great day. While this breakfast is wonderful in the winter, I prepare it all season long. It is healthy and gives my kids the energy that they need, especially in the summer season when it is hard to do a hot breakfast because of the heat. It is filling, too, so the kids don’t ask for a snack 30 minutes after they have had breakfast!
This recipe feeds 6-8. Truth be told, my family of five can finish it easily in one sitting. Halve the recipe for smaller families or have some leftovers for the next day. It reheats well in the microwave. I’ve never actually tried freezing it, since as I said above, there usually isn’t any left over, but I imagine that it would probably freeze well if needed. Don’t hold me to that though!
Ingredients:
2/3 cup oil
1 cup sugar (I use evaporated cane sugar)
2 large eggs, beaten
4 cups dry quick oats
1/2 cup ground flaxseed (grind right before adding)
2 1/2 tsp baking powder
1 tsp salt
1 1/2 cups milk
Directions:
Pour the oil into the crockpot. Then, using a rubber spatula, coat the oil half way up the sides of the crockpot.
Add all of the other ingredients, one by one, and then mix really well.
Set your crockpot to low and cook for 3 hours.