Recipe: Banana Blueberry Crockpot Oatmeal

Banana Blueberry Crockpot Oatmeal

How would you like to wake up to a steamy hot bowl of oatmeal? This recipe is a slow cooker version of the Brunch Oatmeal Bake and is extra easy to make the night before. It’s also versatile so you can change up the ingredients with what you have on hand.


  • 1 1/2 Cups oatmeal, rolled or steel cut
  • 3 1/2 Cups water
  • 1 Cup milk
  • 1/4 Teaspoon salt
  • 2 Tablespoons sweetener (brown sugar, honey, maple syrup, etc…)
  • 1/2 Teaspoon cinnamon
  • 1 Banana, browning preferable, sliced
  • 1 Cup frozen or fresh blueberries
  • 1 Tablespoon coconut oil, optional
  • 1 Teaspoon vanilla extract, optional


  1. Rub coconut oil along base of the pot to help prevent sticking.
  2. Combine all ingredients in the slow cooker and give a quick stir.
  3. Cook on low for 8 hours.
  4. Serve with milk, walnuts, a sprinkle of brown sugar, or whatever you prefer.
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How to Cook Beans in a Slow Cooker

 Cook Dried Beans in a Slow Cooker

Cooking dried beans is an easy way to save money. All it takes is a little prep time and a day of crock pot cooking.


  • 16 oz dried beans
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • Pepper, cumin, chili powder, red pepper flakes. Whatever spices you like. Use a teaspoon or 1/2 teaspoon of each of your favorites.
  • Crock pot


  1. Rinse and soak dried beans in a large pot over night.
    Black Beans 1 Continue reading
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Apple Butter | Recipe

Image copyright Lindsay Ann Loft.

I love apple butter and this recipe is incredibly easy and can be made in your slow cooker all day long. This is a simple and delicious recipe.

  • 12 Large Apples, peeled and chopped
  • 1 Cup brown sugar
  • 1 Cup apple cider
  • 1 Tablespoon cinnamon
  • 1/4 Teaspoon ground cloves
  • 1/4 Teaspoon ground allspice
  • 1/2 Teaspoon nutmeg
  • 1/4 Teaspoon salt
  • 1 Tablespoon vanilla extract.
  1. Place apples in the crock pot. Mine filled pretty much to the top of my crock.

    Image Copyright Lindsay Ann Loft.

  2. Combine other ingredients in a small bowl or measuring cup.
  3. Pour mixture over apples and give them a quick stir to coat the apples.

    Image Copyright Lindsay Ann Loft.

  4. Cook on low for 16 hours. Stir occasionally and check the consistency.

    Image Copyright Lindsay Ann Loft.

  5. Uncover with 2 hours to go to achieve desired product.
  6. Allow apple butter to cool and store in the refrigerator.
  7. I would suggest freezing some of the results for later and using it as you use it.

Resist the urge to eat these apples or pull them out too soon. If you were to stop cooking at 10 hours, you will have apple sauce. Which I’m sure is delicious! However, let it cook and then let it cook some more. I had intentions to cook for 12 hours but I could tell that it just wasn’t done. Look for a deep brown color.

Image Copyright Lindsay Ann Loft.

I’ve also read that you can throw cinnamon heart candies to achieve a candy apple effect. I haven’t tried it but it sounds good!

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How to Make Vegetable Stock

Image copyright John-Morgan.

Buying vegetable stock in stores can be quite pricey. The good news is that stock is so easy to to make at home! Use this method to make soups, season rice, crock pot meals or add to any dish that might need extra flavor. It’s incredibly flexible so add whatever left over scraps you have on hand. Keep in mind it will effect what you’re making for example bell pepper scraps.

  1. Save onion, garlic, carrot, and celery scraps from your weekly meals. Place each of these in a large freezer bag and store in the freezer.
  2. When the bag is full, place all frozen vegetable scraps in a large stock pot and fill with water.
  3. Add a palmful of parsley, a teaspoon of black pepper, a bit of sea salt (optional) and any other spices you prefer. I also like to chop up an onion and toss it in for extra flavor – but that is optional.
  4. Bring to a boil.
  5. Simmer for 1 hour.
  6. Allow stock to cool and strain into a large bowl. Do this in the sink to avoid a mess!
  7. Transfer stock to containers for storage. I use large containers and put them in the freezer so that I can take them out to make soups and stews. Keep in mind that with glass containers your stock will expand, allow for this expansion and freeze prior to screwing on the lid.
  8. Start the process all over again.

A few things, this stock will not be as salty as you’re used to with commercially produced broth and stocks. If this causes a problem, add a bit of sea salt while cooking or use without and season your dish accordingly.  Another idea is to freeze stock in ice cube trays and store them in plastic freezer bags for whenever you need a burst of flavor. Alternatively, you can toss all ingredients into a slow cooker and cook all day.

You will not only save money on stock and broth you will re-purpose the scraps and get more use out of what you normally would have tossed away!

Do you make your own stock?

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Green Split Pea Soup | Recipe

As I promised yesterday in my Green With Envy post, I’m going to share my favorite Green Slip Pea soup recipe.

Green Split Pea Soup


  • 1 Medium onion, chopped
  • 2 Cloves garlic, minced
  • 2 Stalks celery, sliced
  • 3 Carrots, sliced
  • 3 Potatoes, scrubbed and chopped
  • 1 Bag or 2 cups green split peas, picked through and rinsed
  • 6 Cups vegetable broth
  • 1 Teaspoon marjoram
  • 1 Teaspoon basil
  • 1/2 Teaspoon parsley
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon black pepper

Combine Ingredients in the slow cooker and cook on low 6-8 hours or high 4-5 hours. Serve with bread to dip and a garden salad. Note: if you’re anxious to get soup on the table you can combine ingredients in a pot and simmer for about an hour until veggies are cooked and beans fall apart. Makes 6 servings.

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