I’m ready for summer! Who’s with me?
Actually…I don’t really mind winter at all. I moved smack dab into the middle of the Rocky Mountains, for goodness’ sake. We have a wood fireplace and a reliable gas furnace to keep us warm on these sub-zero nights.
Oh wait, did I say a reliable furnace? Because it’s not. Reliable, that is. This is one of those times when I’m more than happy to be renting our home.
For the last few nights, we’ve been sleeping in an upper-40 to lower-50 degree house. Our furnace works just fine when the outside temperature is above zero, but when the negative temps come along, it just doesn’t want to work hard enough to keep the house above 60 degrees.
It actually hasn’t been all that bad. We’ve stayed fairly cozy with our triple layers, warm slippers and a little space heater. Our landlord has made a service call and the furnace should be fixed in the next week, thankfully. I’m also thankful for the opportunity to remember and pray for those who don’t have the privilege of staying warm on these cold winter nights.
Last night before bed, I put together some crockpot oatmeal in anticipation of a cold, cold morning. Crockpot oatmeal has quickly become one of my favorite breakfast foods. It’s hot, easy to prepare, nutritious…and ready as soon as we get out of bed.
Creamy Crockpot Oatmeal
1 c. steel-cut oats (you can use rolled oats, but steel cut gives the final product a thicker and better consistency)
3 1/2 c. water
1 c. milk
1 T. brown sugar
1/4 tsp. salt
1/4 tsp. cinnamon (optional)
1 tsp. coconut oil (optional)
Combine all ingredients in a greased slow-cooker just before bed. Cook on low overnight, no more than 8 hours. It’s ready when you wake up!
I like mine with raisins, honey, and a little extra cinnamon.
The kids love it too and almost always ask for a second bowl!