Everyone says that breakfast is the most important meal of the day, but for many of us, it's an afterthought, something to be grabbed and consumed in a hurry. I think the key to a healthy breakfast is forethought--planning and even cooking it the night before so that it's ready quickly the next morning.
Lately I've been using my tiny 1.5 quart slow cooker to have a hot breakfast ready when I wake up. It holds about enough for 4 bowls of multigrain cereal, perfect for my small family or for having leftovers to reheat throughout the week. My favorite recipe right now, a chewy blend of 7 whole grains (pictured above), comes from The McDougall Newsletter. I add a little cinnamon and nutmeg and top it with bananas or fresh berries. Scroll down halfway on this page to see the recipe.