We all survived the first week of school! We made it through the excruciating back-to school supplies list and the complaints from the boys about “having to go to school EVERYDAY.” We pulled through my two-year-old’s tears (which became my tears too) about being separated from his big brother and placed in different classrooms. And finally, I have made peace with my own tears about them growing up so fast – along with my tears of frustration each morning yelling out directives that my boys ignore. There has even been space for happy tears when my two-year-old came home from his first day of preschool and proudly pooped in the potty for the very first time (which was a great relief to us all because of the school’s must-be-potty-trained policy). God’s mercy is great! If we are paying attention, he gives us miracles from the messiness of our everyday life.
Starting a new school means our morning routine had to be completely overhauled. No more sleeping in or making pancakes and bacon for breakfast, at least not on school days when we have to be there by 7:45 a.m. It has meant putting my best foot forward to give my sons the same kind of cozy morning filled with the ease and familiarity of a home brewing with love and a hot breakfast. It’s just been on different terms.
School days has meant surrendering to a new season. It has meant trusting God with my little one’s when they’re away. It has meant enjoying some much needed silence. It has been resting in the truth that there is purpose right here in this new chapter.
So let me share with you this overnight oatmeal recipe. It’s a ready-made, hot, healthy and delicious breakfast to help start your day on the right foot and get you out the door on time! And it literally only takes 10 minutes of prep time!
Peach and Blueberry Overnight Oats
Ingredients:
- 2 peaches pitted and sliced
- 1 cup of blueberries
- 1 cup of raisins
- 1/8 cup of sugar
- 1/8 cup cinnamon
- 3 tablespoons of nutmeg
- 8 cups of water
- 2 cups of steel cut oats
- 1 tablespoon of butter
- 3 tablespoons of black chia seeds (optional)
Directions (prepare right before you go to bed):
- Combine the first 6 ingredients in a Ziploc bag or small bowl and refrigerate overnight.
- Lightly grease a Crockpot or Instant Pot with cooking spray or olive oil.
- Combine the water, oats and butter in a crockpot or instant pot and slow cook for 4-5 hours overnight. (The crockpot or instant pot will keep your oats warm so they’re hot but not overcooked for the morning.)
- Stir in the fruit and sugar mixture before serving in the morning. Serve hot. If desired top with black chia seeds.
Recipe yields 12 servings and it reheats beautifully. The four of us eat this for 3-4 days until it runs out or until someone gets tired of it. Enjoy!
Portia Gorman is a wife and stay-at-home mother to two toddler boys in Southern California. She shares her mom-adventure on food, family and faith through her Inspired Chick blog. Before starting a family of her own, Portia enjoyed a career as a marriage family therapist working with children, teenagers and their families. She has a Bachelor’s of Arts in Communication and Broadcast Journalism as well as a Master’s Degree in Clinical Psychology. Portia’s favorite hobby is baking and her desserts have been featured in Good Housekeeping Magazine and on the social media accounts for Essence, Real Simple, Martha Stewart and Southern Living magazines.