I’ve been getting up earlier than normal this week and its been tough. Normally I’m a good morning person, but its a struggle when its cold and there is no sign of sunlight in the near future. So I needed something to look forward to. This term I’ve been making oatmeal in one of my housemate’s mini-crock pots (the little dipper that comes with when you purchase the larger one) and it has revolutionized my morning. I put in steel-cut oats before I go to bed and I wake up to a bowl of steaming goodness. A breakfast that once took 25+ minutes to prepare now takes 5 (it actually takes 8 hours, but I only have to do 5 minutes of work). A few days ago I was standing in the kitchen, oatmeal in hand, wandering around in the dark trying to figure out what to put in it. The regular brown sugar and raisins wasn’t going to work because I was out of raisins. Sad day. I opened the fridge and looked in my food bucket (we don’t have a pantry, so all of my non-refrigerated food is in a plastic bin) and chose the first thing I saw in each spot: maple syrup and almond butter, respectively.
Let’s just say I now look forward to my early mornings where I can curl up with a hot bowl of my crock-pot-almond-butter-maple-syrup oatmeal. And a cup of coffee, of course. This week’s flavor: pumpkin spice.