5 Healthy And Delicious Slow-Cooker Breakfasts For Fall Slideshow
Homemade Crock-Pot Yogurt
The bacteria and probiotics in yogurt help with your gut's digestive functions, and the fermented dairy product adds a substantial amount of protein to your diet. All you need to make your own homemade yogurt is a half-gallon of milk, a half cup of plain yogurt as your starter, and about 12 hours. Add some fall flare to yogurt by mixing in a tablespoon of apple butter or topping it with a dusting of cinnamon. Click here for the recipe.
Slow-Cooker Apple-Spice Oatmeal
These steel-cut oats are cooked on low heat for eight to nine hours with signature fall ingredients like apples, cranberries, cinnamon, and nutmeg. Slow-cooking the oats gives them a hearty texture that simply can't be replicated in the microwave. Click here for the recipe.
Slow-Cooker Overnight Porridge
Talk about a hearty breakfast. This overnight porridge uses millet, grits, oats, brown rice, flaxseed, and barley, and all of that fiber will have you feeling full until dinnertime. To add some extra flavor and texture, pour a splash of almond milk or sprinkle on some sliced almonds and berries. Click here for the recipe.
Slow-Cooker Pumpkin French Toast
Pumpkin French toast is a fitting addition to any fall brunch menu, but you might be surprised to hear that this dish is pretty healthy because the only sweetener a one-third cup of brown sugar. Most of the flavor comes from the canned pumpkin and other fall-inspired seasonings include cinnamon, vanilla extract, nutmeg, ginger, and cloves. Click here for the recipe.
Slow-Cooking Stone-Ground Grits
Stone-ground grits are bigger than quick-cooking grits; they also retain more of the rich corn flavor. Cooking grits on the stovetop requires hours of cooking and stirring, but the slow-cooker solves both of those problems. A warm bowl of grits topped with a little shredded cheese is a filling breakfast that will prevent the midday munchies. Click here for the recipe.