Lately, I have been starting my day off with this delicious Slow-Cooker Oatmeal by Anna Stockwell from Epicurious.com. You can make it the night before and wake up to a wonderful warm and nourishing breakfast.
The recipe serves 8 as printed here. You can cut it in half with good results. To make it a bit more Ayurvedic I add a Tablespoon of ghee (to combat dryness) and a generous pinch of cardamom.
Slow-Cooker Oatmeal with Apples and Ginger
1 apple cut into 1/2 " pieces
1 2" piece of fresh ginger finely chopped
2 cups steel-cut oats
1 cup short -grain brown rice, millet or quinoa
1/2 cup golden raisins
1/2 cup rolled old-fashioned oats
1/2 cup slivered almonds
2 tablespoons flax seeds
1 teaspoon ground cinnamon
1 teaspoon kosher salt
Mix apple, ginger, steel-cut oats, rice, old-fashioned oats, raisins, almonds, flaxseeds, cinnamon, and salt in a slow cooker. Cover with 12 cups water and stir to combine. Cook on low until porridge is thick and soft, 7-8 hours.