I never was an oatmeal fan as a kid. It's not that I didn't want to be, I just didn't like it. I remember several times where my aunt and uncle would try to get me to eat Malt O Meal and other similar individual servings of oatmeal. I tried at least! A couple years ago I ventured into oatmeal land on my own using plain oatmeal and adding some dried fruit and a sprinkle of brown sugar. It took a few tries, but eventually I started liking it.
After watching Alton Brown and learning about steel cut oats, I knew I had to try it. He had a great recipe for Overnight Oatmeal in the slow cooker. It involves steel cut oats, dried figs, dried prunes, dried cranberries and water. Turn it on low overnight and it's ready in the morning. We added soymilk instead of cream before serving. The finished product is not the best looking, but it is fantastic for breakfast! Here's a picture of the "before cooking" stage:
Ryan and I are big fans of Mike's Pastry in Boston and I try to bring cannoli home when I travel out there for work. However, my work travel has slowed down a bit and we decided to take things into our own hands. I bought some cannoli shells and followed the recipe on the back. It's nothing compared to Mike's, but if you use fat-free ricotta and fat-free Cool Whip, it makes for a good lower calorie treat!
We made the slightly higher in fat version for everyone on Christmas Eve and they were gobbled up. It's just the right amount of "treat" on a late night.