I’m over at the Plan to Eat blog sharing my favorite new method for making oatmeal:
As of two weeks ago, our youngest daughter is now on a gluten-, casein- and soy-free diet. While in many ways the transition has been easier than I expected, I’m still on the hunt for meal and snack ideas so that she doesn’t feel like she’s missing out. It’s hard to explain to a two-year-old why everybody else gets this or that and she doesn’t!
In my search, I came across this genius idea for overnight steel cut oats, and it has quickly become a staple in our home. We adjusted the recipe and serving sizes to make enough for everybody, but it’s made oatmeal almost as simple as cereal for those busy mornings when we’re running around the house and trying to get everybody fed and dressed so that we can get out the door in time.
We reuse glass peanut butter jars for our oatmeal because they’re the perfect size to serve all four girls from one jar (with a generous helping of fruit added to each of their bowls), and because the wide mouth makes it easy to ladle the hot oatmeal into the jar.
While you’re there, be sure to check out the fancy new print options available for your recipes!