hot chocolate steel cut oatmeal

Disclaimer: I received this product for free to review. However, all opinions expressed are 100% my own!

Hot Chocolate Steel Cut Oatmeal ~made in the crockpot while you sleep! Topped with BarkTHINS snacking chocolate!

There is nothing like waking up to a warm bowl of Hot Chocolate Steel Cut Oatmeal topped with a little BarkTHINS to get you out of bed.  Literally, these oats are cooked in the crock pot overnight while you sleep!  I can’t even begin to tell you what a treat it was to have chocolatey oats ready and waiting for me after sleeping a combined total of 3 hours thanks to the kids waking me up all night long…it’s the little things that keep me going!

Talking about the little things that keep me going…chocolate!  Better yet, BarkTHINS snacking chocolate!  I was asked by the folks over at BarkTHINS to test out their chocolate.  Who wouldn’t say yes to that offer?!?!  The whole family gladly sampled the almond and sea salt, pretzel, pumpkin seed and coconut almond varieties.  All were winners here however, I loved the coconut almond best!  BarkTHINS are made with Fair Trade Certified chocolate and non-GMO ingredients.  Also, all products are made with dark chocolate instead of milk chocolate for the extra dose of antioxidants!

Make sure to enter the BarkTHINS giveaway below!!!  

Hot Chocolate Steel Cut Oatmeal ~made in the crockpot while you sleep! Topped with BarkTHINS snacking chocolate!

Now, on to the oatmeal!  

Steel cut oats, almond milk, cacao powder, cinnamon, pure vanilla extract, maple syrup and a pinch of sea salt all dumped into the crock pot and turned on low.  Simple enough, right?  This would make an excellent Christmas morning breakfast!  I know in our house we will be up before the sun and running non-stop all day!  Having breakfast made the night before is the perfect solution!

Hot Chocolate Steel Cut Oatmeal ~made in the crockpot while you sleep! Topped with BarkTHINS snacking chocolate!

hot chocolate steel cut oatmeal
 
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Prep time
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Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 1 cup steel cut oats
  • 2 tablespoons cacao powder
  • 1 teaspoon cinnamon
  • pinch sea salt
  • 1½ cups almond milk
  • 3 cups water
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons maple syrup
  • 1.4 BarkTHINS crumbles for the top!
Instructions
  1. Spray inside of crock pot with all natural cooking spray.
  2. In a small bowl, mix together oats, cacao powder, cinnamon and sea salt. Add to crock pot.
  3. Stir in almond milk, water, vanilla and maple syrup.
  4. Cook on low for 6-8 hours.
  5. Top with crumbled BarkTHINS chocolate and enjoy!
Nutrition Information
Serving size: 1 Calories: 258 Fat: 6 Carbohydrates: 47 Sugar: 15 Fiber: 6 Protein: 7

Hot Chocolate Steel Cut Oatmeal ~made in the crockpot while you sleep! Topped with BarkTHINS snacking chocolate!

Note: While BarkTHINS are not made with animal products, they are not considered vegan due to the processing of the sugar used.  

 

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Hot Chocolate Steel Cut Oatmeal ~made in the crockpot while you sleep! Topped with BarkTHINS snacking chocolate!

crock pot 3 bean pumpkin chili

Crock Pot 3 Bean Pumpkin Chili, a true fix it and forget it meal!

Crock Pot 3 Bean Pumpkin Chili, a true fix it and forget it meal!

I used to be baffled by people who said they were too busy to eat.  What do you mean you don’t have time to eat?  My life revolved around food and leisurely trips to the grocery store.  Preparing meals was fun…and relaxing.  That was before I had kids!  Nowadays, I’m lucky if I can manage avocado toast let alone prepare a whole meal!  I’m starting to realize dinnertime turns into total chaos if I don’t have a thought out meal plan in place with ingredients already prepped.

Here’s what I’ve been doing each week to make life easier!

~Choose recipes for dinners Monday-Friday, buy groceries on the weekend

(Online shopping and pick-up helps with this!  If I have to take the kids to the grocery store we open at least 3 snacks, take 2 potty breaks and I can’t get out of the store without buying a balloon!)

~Cook a large batch of quinoa and short-grain brown rice

~Bake sweet potatoes and/or roast veggies

~Keep a basket full of bananas, apples and pears out on counter

~Cut melon, wash berries and grapes

~Have hummus and  whole wheat wraps handy for roll-ups

~Saute spicy chickpeas and tofu scramble

~Stock the pantry with broth and beans for soup

~Stash lara bars in the diaper bag

~Keep ripe avocados and rice crackers available for avocado smash (avocado mashed and topped with sea salt, tastes amazing!)

~Cook one large pot of soup to have for lunch a few days during the week (this week was 3 bean pumpkin chili, see recipe below!)

Crock Pot 3 Bean Pumpkin Chili, a true fix it and forget it meal!

crock pot 3 bean pumpkin chili
 
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Crock Pot 3 Bean Pumpkin Chili ~vegan, gluten free~
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 6
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 cup onion, chopped
  • 1 yellow bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (15 oz.) can chickpeas, rinsed and drained
  • 1 (15 oz.) can red kidney beans, rinsed and drained
  • 1 can (15 oz) pumpkin
  • 1 can (15 oz) diced tomatoes
  • 2 teaspoons chili powder
  • 1.5 teaspoons cumin
  • 1.5 teaspoons oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon sea salt
  • 2.5 cups vegetable broth
  • Toppings:
  • Fresh cilantro
  • Avocado
  • Scallions
Instructions
  1. Add oil to a large skillet over medium-high heat. Add onion and pepper, sauté until tender. Add garlic and sauté until fragrant. Transfer to a crock pot.
  2. Add remaining ingredients to crock pot and cook on low for 8-10 hours or on high for 4 hours.
  3. Top with fresh cilantro, avocado and scallions.
Nutrition Information
Serving size: 1 Calories: 256 Carbohydrates: 43 Sugar: 7 Fiber: 12 Protein: 13

Crock Pot 3 Bean Pumpkin Chili, a true fix it and forget it meal!

Recipe adapted from Taste of Home

You may want to alter the amount of chili powder added.  I kept it on the mild side for a kid-friendly version.  I threw this in the crock pot at night to have lunch ready and waiting the next day.  At ~250 calories, 13 grams protein and 12 grams of fiber you can’t go wrong!  A nutritious meal that will keep you feeling full!

Crock Pot 3 Bean Pumpkin Chili, a true fix it and forget it meal!

crock pot apple butter

Crock Pot Apple Butter…sweet, tart and seasonally spiced!

Crockpot Apple Butter ~ Sweetened with a little maple syrup and dates!

Most apple butter recipes call for cups and cups of white processed sugar.  Not this one!  Instead, a little maple syrup and a few dates are used to naturally sweeten tart apples.  I also left the peels on the apples for added fiber!

Don’t be confused, apple butter does not have the same consistency as other “butters” such as peanut butter, almond butter or even pumpkin butter.  It’s more like a spreadable applesauce.  This recipe is not recipe that should be used for canning.  This apple butter should be stored in the refrigerator for up to three weeks.  You can even freeze it for use in baked goods later on in the season!

Crockpot Apple Butter ~ Sweetened with a little maple syrup and dates!

The recipe calls for 5 pounds of apples.  You may be asking yourself “how many apples is that?”  I did!  After a little researching here’s what I found:  As a general rule, 1 pound of apples is equal to 4 small apples, 3 medium apples or 2 large apples.

My apple butter cooked for 12 hours.  Yes, 12 hours!  That seems like a lengthy amount of time, but you don’t have to sit around waiting for it to cook!  An occasional stir here and there is all the effort required!  Depending on your crock pot and the water content of apples used, your apple butter may take more or less time.  I’ll let you be the judge of that!

Recipe inspired by Betty Crocker

crock pot apple butter
 
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Crock Pot Apple Butter, sweetened with maple syrup and dates. No white sugar added!
Author:
Recipe type: Breakfast
Cuisine: Vegan
Ingredients
  • 5 pounds of apples such as Granny Smith, Honeycrisp or Macintosh (cored and chopped, peeling is optional)
  • ¼ cup pure maple syrup
  • 5-6 pitted medjool dates
  • 2 tablespoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon pure vanilla extract
  • hearty pinch of sea salt
Instructions
  1. Place chopped apples in a blender and puree. (do this step in batches) On the last batch, add maple syrup, dates, cinnamon, nutmeg, cloves, vanilla and sea salt. (puree to desired consistency, either chunky or smooth)
  2. Pour pureed apples into slow cooker and stir.
  3. Cover and set on low. Let cook overnight or for 8 hours. Stir and cook for an additional 4-6 hours. (you may want to crack the lid a little to let out moisture)
  4. Once thickened, let cool and scoop into air-tight containers. Store in refrigerator for up to 3 weeks.

Ways to use apple butter:

~Add a scoop to warm oatmeal or overnight oats (This has been my favorite breakfast lately!)

~Spread on whole wheat toast along with almond butter

~Blend into smoothies

~Eat out of the jar!

~Use as a topping for pancakes or waffles

~Serve warm on coconut milk ice cream

~Make baked goods healthier by replacing oil and/or butter with apple butter

~Make Cinnamon Apple Fudge (I can’t wait to try this recipe from The Organic Dietitian!!!)

Crockpot Apple Butter ~ Sweetened with a little maple syrup and dates!

Did I mention it also makes your house smell fantastic?!?!