I would make slow cooked oatmeal every morning if it didn’t take so long. I’d make instant oatmeal every morning if it wasn’t way more expensive than regular rolled oats and was made in the exact flavors I like.
If you agree with me on both those points, well let me introduce you to baked oatmeal, friend! I baked up a big batch over the weekend and I’ll have perfect oatmeal all week long! I just pop it in the microwave for as long as it takes to brush my teeth and bingo, it's breakfast time.
Oh, and speaking of flavors, the recipe below is just a suggestion. Omit the nuts or cranberries, and add in whatever you fancy. Just keep the proportions similar.
Ingredients
2 cups rolled oats
¼ cup almonds, roughly chopped
¼ cup cashews, roughly chopped
¼ cup dried cranberries, roughly chopped
¼ cup brown sugar
1 teaspoon baking powder
1 tablespoon ground cinnamon
2 tablespoons ground flaxseed
½ teaspoon salt
1 ¾ cups non-dairy milk (I think almond or rice milk works best here)
½ cup apple sauce
1 tablespoon vanilla extract
Method
Preheat oven to 350 degrees Fahrenheit. In a large bowl, stir together all the dry ingredients. Pour over all the wet ingredients and stir to combine completely. Shimmy into a greased loaf pan or 9x9 inch glass casserole dish. Bake for 35 minutes. Serve a big scoop piping hot (reheat throughout the week for a minute in the microwave) and drown in the non-dairy milk of your choice.