If you don’t count my sweetpotato quesadilla, this will be my first Recipe Redux challenge. This month, t he challenge was a non-casserole dish made in a slow cooker. If you scroll through my archives, you’ll see that I don’t really use a slow cooker very often, despite loving the convenience more than anything.
Normally, what I want most in the morning is a big cup of coffee. I generally prefer to drink it black with no frills. However, coffee doesn’t love me as much as I love it. If I start my day with a cup of coffee and no solid breakfast base, I have a fantastic heart burn/stomach ache combo all day. I’m usually pretty short on time (as I imagine most people are in the mornings!) so I really wanted to be able to combine my coffee with my breakfast and get out the door.
One of my most popular recipes is my banana’s foster oatmeal which is made in a slow cooker, so I decided to use that as a jumping off point. That recipe also inspired my strawberry malt oatmeal, which I think is a little under appreciated. Both of those recipes sneak some fruit into your breakfast, but I think having a swap for a fatty, extra sugary designer coffee in your arsenal is just as important. Enter: Mocha slow cooker oats. This slow cooked breakfast will satisfy all of your mocha cravings. I dare say you could even eat this for dessert (Josh definitely did!).
Feeling a white mocha or a pumpkin spice latte? Come back later this week, I’ve got you covered!
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