HONEY NUT GRANOLA (slow cooker)

INGREDIENTS:

2 1/2 cups of rolled oats

3/4 cup raw almonds (divided in half)

Handful of crushed up walnuts-optional

1 tsp cinnamon

dash of salt

dash of nutmeg

1/4 cup honey (or maple syrup)

1/4 cup coconut oil

1 tablespoon of brown sugar - optional

1 tsp vanilla

DIRECTIONS:

1. Spray the slow cooker with cooking spray then add oats.

2. Grind half of the almonds into fine crumbs in a blender/food processor then add to slow cooker.  Grind the rest into medium chunks and add to slow cooker.  I added some crushed up walnuts as well at this point. 

3. Sprinkle with cinnamon, salt, and a dash of nutmeg. Mix well. 

4. Melt the coconut oil in the microwave.  Then whisk in honey, vanilla and brown sugar.  Pour mixture over the oats and stir until evenly coated.

5. Leave the lid off slightly and cook granola for about 2 hours on low, stirring every 30 minutes until granola is evenly golden.  Then spread granola onto sheet of aluminum foil to cool.

ENJOY!!!!

STEEL CUT OATS (in slow cooker)

Spray the Slow cooker with Cooking Spray so that the oats do not burn and stick to the sides.

Then combine in the slow cooker:
2 cups steel cut oats
8 1/2 cups of water
1 1/2 cups of almond milk
1/4 cup brown sugar
1/8 cup maple syrup
dash of salt
cinnamon and nutmeg to taste...I like to put A LOT of cinnamon in!

I cooked on High heat for 4 hours...then you can drizzle in a little maple syrup if you wish, nuts, raisins, you name it!  Get creative!

FRENCH TOAST (in slow cooker)

Another one of my breakfast favorites turned into a healthy recipe!!

INGREDIENTS:
2 eggs
2 egg whites
2 Tbsp of honey or agave
2 tsp of vanilla extract
1 1/2 cups of almond milk (or whatever milk you prefer)
1 tsp cinnamon
9 slices of whole grain bread (each slice cut diagonally to make 18 triangles)

Filling ingredients:
3 cups of dices apples or bananas
3 Tbsp honey
1 tsp lemon juice
1 tsp cinnamon

DIRECTIONS:

1. Add the first 6 ingredients together in a bowl and whisk. Lightly spray the inside of the slow cooker with nonstick cooking spray.
2. In a separate bowl, Mix all the filling ingredients together, making sure the fruit is coated. Set aside.
3. Place 6 triangle slices of bread in the bottom of the slow cooker.  Add 1/4 of the filling.  Repeat until there are 3 layers of bread.  Add remaining filling.
4. Pour egg mixture over bread. Cover and cook on high 2 to 2 1/2 hrs or until bread has soaked up the liquid.  
5. I topped mine with some liquified PB2, and heated up jam.  You could also do syrup. ENJOY!!