SERVES 10 / PREP: 5 MINUTES / COOK: 7 TO 8 HOURS / TOTAL: 7 TO 8 HOURS
There’s a reason oatmeal is a breakfast favorite for so many—it’s warming and filling, and it can be totally customized based on the toppings you like. Oats are a hearty grain packed with minerals, fiber, and even some protein. While it’s not difficult to cook oats, using a slow cooker is the absolute easiest, most hands-off way to prepare oatmeal. Just put the ingredients in before you go to bed, turn it on, and your oatmeal is ready in the morning. This recipe makes a huge batch so you can easily divide it into small containers to eat throughout the week. It’s also easy to freeze and pull out as needed.
8 cups water
2 cups steel-cut oats
1 to 2 teaspoons ground cinnamon
Add-ins for protein (limit to 1 powder to maintain desirable consistency)
½ cup low-fat milk (add before serving or while reheating)
2 tablespoons protein powder, unflavored or vanilla flavored
2 tablespoons nonfat powdered milk or egg white powder
2 tablespoons powdered peanut butter
Add-ins for flavor 8+ weeks post-op (choose 1)
½ cup fresh or frozen berries
½ apple, pear, peach, or banana, peeled and sliced
¼ cup pumpkin puree
2 tablespoons chopped walnuts or almonds
1 In a slow cooker, combine the water, oats, and cinnamon. Cover and cook on low for 7 to 8 hours.
2 Choose and mix in your favorite add-ins before serving.
Ingredient tip: Oatmeal makes for a great breakfast throughout the year, with your chosen add-ins offering variety so it doesn’t get boring. I add apples and pumpkin in the fall, nuts and banana in winter, fresh or frozen berries in spring, and fresh peaches in summer.
Per Serving (¾ cup, no add-ins): Calories: 137 Total fat: 2g Sodium: 0mg Total carbs: 23g Sugar: 0g Fiber: 4g Protein: 6g
Post-Op Servings
¼ cup 
½ cup 
up to ¾ cup