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" I think this may be the summer when I learn to sleep in. And the summer when my kids watch more TV before 9 a.m. than they should watch all day. My daughter turned 4 last weekend, and my son is 7, so they&amp;#039;ve gotten a bit more independent in the mornings. They get up, turn on the TV, raid the pantry for something to eat, then settle down until i roll out of bed. At least that&amp;#039;s how it went this morning. If I&amp;#039;ve set up these oats in the slow cooker, I can dish up breakfast while I&amp;#039;m still groggy and fill their belies with something nutritious.   On 365 Days of Slow Cooking I found this recipe for steel-cut oats in the slow cooker, but it&amp;#039;s the technique I found there that&amp;#039;s really useful. Find a Pyrex or Corningware container that will fit in your slow cooker, then mix up all your ingredients in the smaller container. Here I have the recipe from 365 Days: 1/2 cup steel-cut oats, 1/4 cup pearled barley, 2 3/4 cups water, 1/2 teaspoon cinnamon, 2 teaspoons brown sugar and 1/8 teaspoon salt. I put the Pyrex measuring cup into my slow-cooker crock, put on the lid and cooked on low for 8 hours. (I set it up earlier in the evening, then turned the slow cooker on at 11.)   Yuck! The oatmeal formed a gross-looking crust on top, but underneath it was creamy and nutty. It wasn&amp;#039;t quite sweet enough for me and the kids, but a drizzle of maple syrup solved that problem. I liked that the oatmeal wasn&amp;#039;t pure mush; the grains make a creamy porridge, but they retain some bite. The next time I make this, I&amp;#039;ll add some more sugar and maybe those dried strawberries I found at Trader Joe&amp;#039;s.  More ideas for ready-to-go breakfasts:  Breakfast: Just In Time! "^^<http://www.w3.org/2001/XMLSchema#string>
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