Ross has this thing that he says “Don’t tell me how to build a watch – just tell me what time it is.” and needless to say, I like to tell him how to build the preverbal watch.  But it’s Sunday night and I’m tired so let me catch you up real quick:

• First: I ate everything and gained 55+ pounds while pregnant with Lexi
• Second: I lost 55lbs while eating tons of stuff that I shouldn’t have been able to eat while losing weight but I was breastfeeding so it worked.
• Third: I stopped losing weight and I really wanted to get down to my dream size.  I read the book Skinny Bitch – stopped eating meat and lost 10lbs that I have always had a hard time losing.  I felt great – healthy – full and connected to my body in a way that I have never been before. 
• Fourth: My milk supply started to go away.  I had to blame myself  and the only thing about the situation I could impact was the eating meat.  So I started eating everything again.  I gained 5lbs back, stopped feeling so great, didn’t feel healthy, full or connected and my milk supply stayed away.
• Fifth: Lexi is loving life on formula and I’m trying to get back some of the good stuff from Step Three.  

Yes, that was the short version.  And now for the point of the post.  I struggle with breakfast.  I’m very hungry in the morning and without eggs – breakfast is hard.  I like oatmeal – but the only kind I’ve ever had is the Quaker Instant Oatmeal.  Then last week in my quest to use every food item in our home before we move (which is alarmingly soon) I found the gigantic container of the Old Fashioned Quaker Oats.  So here’s what I did.

Slow Cooker – Make sure you line it with one of these because you will consider dumping the container or soaking it for a week (or two) without the Reynolds Slow Cooker Liner
I wanted to make enough oatmeal for a few days for me, Lexi and Ross so I made a lot – this made 7 grown up portions and 4 baby portions.  The rule is two parts liquid to one part oats.

4.5 cups of Quaker Old Fashioned Oats
2 pinches of Sea Salt
2 pinches of Cinnamon (optional)
1/2 gallon of Light Vanilla Soy Milk (you could use any liquid here: milk, water, apple juice, goats milk)

Cooked for 5.5-6 hours on Low.  When I made this initially I cooked it for 7 hours during the day and realized that was a bit too long if you’re going to keep it in the fridge and reheat as you need a little bit more “stewy” texture then “oatmeal bar”.   I also chopped in an apple – if I were to add fruit to it again I’d add it closer to the end of the cooking cycle as my apples were mushy flavorless bits after 7 hours.  

Each morning I took out my pyrex container, heated it up in the microwave for 90 seconds added some almonds, blueberries and some honey and savored every warm bite.  If you’re trying to find a meat free breakfast alternative I highly recommend this.  And it’s very affordable.