Louisa Chu / baiduhaiFarmer Vicki Westerhoff of Genesis Growers grows many of the organic vegetables served at Cellar Door Provisions in Logan Square. For instance, the ruby red beets transformed with smoke and what must be magic by chef Ethan Pikas. Escabeche is usually a sweet-and-sour fish or meat dish, historically an Arab-influenced Spanish creation, now gone global. Pikas uses cumin, hazelnuts, garlic and fig leaf syrup to finish his gloriously smoky dish. Order a side of the bread perfected by baker and co-owner Tony Bezsylko to soak up every last jewel-colored drop of beet juice. $11. 3025 W. Diversey Ave., 773-697-8337, www.cellardoorprovisions.com. — Louisa Chu
Grace Wong/baiduhaiSometimes you want a salad but you don't want to make it yourself. Finding flavor combinations is often hit-or miss for the beginner home cook (me). Sweetgreen is my solution, offering enough variety that I've never been subject to a boring salad. The Spicy Sabzi ($9.20) is made with organic baby spinach, shredded kale, spicy quinoa, spicy broccoli, raw beets, organic carrots, sprouts and basil, tossed with carrot chile vinaigrette and Sweetgreen hot sauce. Normally the salad comes with roasted sesame tofu, but the ovens were broken on my visit. (Be aware that they will still charge you full price for the salad sans protein). Even without the tofu, the salad was filling and bursting with spicy, sweet and savory flavors, with crunchy and vibrant vegetables. The dressing is spicy enough to give you a bit of a tingly feeling on your lips but not to the point of discomfort. For a day with temperatures dipping below 15 degrees, it provides just the right amount of heat and sustenance to make you feel alive again. 623 N. State St., 312-374-8173, plus three other locations, sweetgreen.com -- Grace Wong
Louisa Chu / baiduhaiChef Abe Conlon and co-owner Adrienne Lo shot Fat Rice to fame with the surf-and-turf Macanese dish from whence it gets its name, but the seasonal vegetable curry is a consistently surprising delight. One recent wintry brunch, spicy curry-sauced eggplant snuggled with tender carrot chunks, while garlicky sauteed chard nestled next to the steamed jasmine coconut rice. Feather-light crispy shallots and shards of papadum chips finished the dish, all best eaten with a big spoon, says Conlon, with which I heartily agree. $13. 2957 W. Diversey Ave., 773-661-9170, www.eatfatrice.com. — Louisa Chu
Grace Wong / baiduhaiJackfruit as a meat substitute is having a moment in the States, and Upton's Breakroom is leaning in. The outlet for the Upton's Naturals brand of meat alternatives is serving up the fruit with Mexican flavors, specifically al pastor. The jackfruit is marinated in adobo and pineapple before being served on corn tortillas and dressed with cilantro and onions. While the texture is different from the traditional pork, it's still juicy with a touch of caramelization. The smoky flavors hit the second you bring the taco to your mouth and for a moment, you're unsure if this is a vegan taco. The tacos are served with a lime squeeze to add a bit of brightness and onions to add a bit of crunch to the otherwise savory and soft jackfruit. $8. 2054 W. Grand Ave., 312-666-7838, uptonsnaturals.com/breakroom — Grace Wong
Nick Kindelsperger / baiduhaiThe best veggie burger in Chicago would seriously confuse most meat eaters. It certainly looks like a regular burger, with two thin Impossible Burgers draped in gooey cheese. Each bite tastes juicy and fatty, and if you're not careful, grease will leak down onto your chin. Multiple locations. $16. 945 W. Randolph St., 312-226-9919, umamiburger.com For the story about the search for Chicago's best veggie burgers, go here.
Nick Kindelsperger/baiduhaiAs you've no doubt noticed, it's not hard to eat vegetables in January around Chicago. But ordering a cold noodle salad during one of the bleakest months of the year in Chicago does feel odd. Fortunately, like everything at this enticing cafe in the Green Exchange building in Logan Square, the dish works way better than it has any right to. The chilled soba noodles are tossed with a bright dressing accented with sesame oil, and then topped with bright green edamame, crunchy carrot and cabbage and firm tofu. It's the opposite of heavy comfort food, which can be a real relief, no matter what time of year it is. $11. The Green Exchange, 2545 W. Diversey Ave. #220, 312-866-0795, www.arborprojects.com. — Nick Kindelsperger
Bill Daley/baiduhaiUthappam is a rice and lentil pancake that's about the size of a personal pizza. It's served at this West Rogers Park neighborhood restaurant with two traditional South Indian condiments: coconut chutney and sambar, a lentil and vegetable soup. Tear away pieces of the uthappam and dunk away. Udupi Palace offers a plain uthappam ($7.99) and uthappam accessorized with various vegetables. I chose the pea and onion combo ($8.99), which gave color and flavor to the mild pancake. The uthappam was nicely browned and lightly crusty, a nice contrast to the silky coconut chutney. I found myself using pieces of the pancake as a scoop to eat other dishes here, like aloo gobi masala curry ($10.99) made with cauliflower and potato, and the bagala bhath ($7), a tangy yogurt rice dish. Udupi Palace, 2543 W. Devon Ave., 773-338-2152. udupipalacechicago.net -- Bill Daley
Louisa Chu / baiduhaiChef and co-owner Jason Hammel started Lula Cafe's seasonally driven, ever-changing breakfast sandwich series when the restaurant opened in 1999. Currently, the Royale features shaved layers of tender celery root and aged Parmesan with bright tomato conserva and creamy garlic bechamel topped with a signature sunny egg. A vinegar dressed frisee side salad with silky sweet peppers adds a tart and textured punch. Hammel once got mad at me when I asked him when he'd finally write a cookbook. Even if it only included recipes for some of the fan favorites of The Royale, I'd be satisfied. 2537 N. Kedzie Ave., 773-489-9554, www.lulacafe.com. — Louisa Chu
Bill Daley/baiduhaiPumpkin presentations have to be exciting this time of year, as that first flush of enthusiasm for fall produce is long past. The tagliatelle with roasted pumpkin ($18) served at Uncommon Ground in Edgewater does that deliciously through a clever combination of flavors and textures. The silky pasta ribbons dressed with roasted shallot and sage butter are paired with pumpkin pieces roasted to a deep, caramelized flavor. Good, but there's more: A butternut squash puree thickly spread on the plate has a sweet, almost fluffy innocence, while apple slices offer crispness and toasted pumpkin seeds give a fun crunch. 1401 W. Devon Ave., 773-465-9801, uncommonground.com -- Bill Daley
Grace Wong / baiduhaiSavory, buttery and tender, the oyster mushrooms ($11) at Mott St. were delicious enough to convince my companion, a sworn mushroom hater, that maybe mushrooms aren't so bad after all. These fungi are pan-seared and swimming in a pool of thyme and melted miso butter that I unabashedly asked to take home with me. Chewy and hearty, this is a great small plate to share before diving into some of the other vegetable-forward dishes at Mott St., which offers pescatarian, vegetarian and vegan menus for those following specific diets. 1401 N. Ashland Ave., 773-687-9977, mottstreetchicago.com — Grace Wong
Bill Daley/baiduhaiSimple eating has its appeal after the gastronomic excess of the holidays, particularly if that sought-for simplicity is offset by variety. Meet the Four Corners Bowl ($13) at Heartland Cafe, the long-running vegetarian friendly restaurant in Rogers Park. It starts with brown rice, each cooked kernel distinct, paired with nicely seasoned baked black beans, mashed sweet potato, kale and a scattering of pumpkin seeds, which offer a fun pop. Choose your protein: Tofu, tempeh or seitan for vegetarians (chicken for carnivores). I picked tempeh, whose firm cubes sported an appealing char from the grill. All items in the dish are certified organic, according to Tom Rosenfeld, the cafe's managing partner, and all of them can stand on their own. (Kale being kale, I found it more interesting swabbed through the liquid from the black beans). 7000 N. Glenwood Ave., 773-465-8005. heartlandcafe.com -- Bill Daley
Nick Kindelsperger/baiduhaiHow does Bill Kim take the meat, egg and rice away from bibimbap and still get away with it? Well, he adds a whole half of avocado to help bulk things out, and loads the bowl with an appealing array of other vegetables, like spicy kimchi and sweet and creamy eggplant. He should also get extra points for dicing the tofu into small, manageable pieces, so you never get one awkward huge slice. (Not that there anything wrong with tofu, but this allows it to mix in well with the other ingredients.) As for the rice stand-in, the wheat berries add an unexpected pop to each bite, which helps add another element of surprise to this highly unusual, but incredibly craveable version of bibimbap. $11.1542 N. Damen Ave., 773-904-8606, urbanbellychicago.com. — Nick Kindelsperger
Louisa Chu/baiduhaiChef Dan Snowden still calls his fan-favorite fried fruit and vegetable dish by its Japanese name at Bad Hunter, the vegetable-forward restaurant in the West Loop. But the tempura's signature crispy lemon wisps have wisely put on a puffy winter coat, moving the dish closer to its Italian cousin, fritto misto. And it now comes with broccoli nuggets — the nutritious and delicious green brassica florets are gilded with a perfect greaseless fry. Dip lightly into the accompanying aioli spiked with fennel pollen, the licorice fairy dust believed to have healing powers by ancient civilizations. If you question fried foods and aioli as healthy choices, simply share this plate, and you will still feel sated. $15. 802 W. Randolph St., 312-265-1745, badhunter.com. — Louisa Chu
Louisa Chu / baiduhaiMiLo Chan is the public face of Go 4 Food, as the restaurant's manager since it opened in Chinatown in 2009. Chan describes the restaurant's cuisine as Chinese fusion, and it's best known for Hong Kong-style seafood, but my go-to dish is the classic vegetable pan-fried noodles. An abundant jumble of stir-fried and delicately sauce-slicked snow peas, broccoli, carrots, straw mushrooms and water chestnuts is served tumbled over a bed of singed, thread-thin noodles. The dish invariably carries an air of "wok hay," translated as the breath of the wok, with a slightly smoky aroma and synergy that transcends such humble ingredients. $9.95. 212 W. 23rd St., 312-842-8688, www.go4foodusa.com. — Louisa Chu
Nick Kindelsperger/baiduhaiEven though many of the fruits and vegetables I love the most (chiles, tomatoes, corn, avocados), originated in Mexico, most Mexican restaurants are hard to navigate for vegetarians. One wonderful exception is 5 Rabanitos in Pilsen, which has its own dedicated vegetarian menu. That's where you'll find this tempting platter of roasted vegetable enchiladas covered in a poblano chile cream sauce ($13.50). Wrapped up in the soft and supple corn tortillas are tender chunks of sweet potatoes, which help temper the heat of the moderately spicy poblano sauce. As is the case with most of the dishes here, this one is topped with a healthy sprinkle of sliced radishes. 1758 W. 18th St., 312-285-2710, 5rabanitosdotcom.wordpress.com— Nick Kindelsperger
Louisa Chu/baiduhaiHusband and wife owners, chef Tsadakeeyah Emmanuel and pastry chef Nasya Emmanuel, opened Majani just last summer in the neighborhood of South Shore. They call their food "soulful vegan cuisine," but it's simply beautiful and delicious. Chef T, as he calls himself, says his favorite dish is the rice and beans. The melting, magical beans may be black, red or chickpeas, but they're always served with flavorful, fluffy rice, tender greens and Southern-style savory cornbread. The longtime catering chefs wanted a vegan restaurant in their own neighborhood for years and hope to open more in other underserved areas of the city too. $14.50. 7167 S. Exchange Ave., 773-359-4019, majani.biz — Louisa Chu
Louisa Chu/baiduhaiYohanna Brown opened Original Soul Vegetarian restaurant with her husband, Prince Asiel Ben Israel, in 1983 where the neighborhoods of Greater Grand Crossing and Chatham meet. She created some of the recipes, all vegan, still served today. One of the favorites is the Down Home Greens. A deep and heavy diner bowl nearly overflows with kale and its pot liquor. It's cooked with love, the most important ingredient they say, plus garlic and onions. A golden side of cornbread completes the meal, though a slice of the famous house lemon cake couldn't possibly hurt. $5.50. 203 E. 75th St., 773-224-0104, originalsoulvegetarian.com. — Louisa Chu
Jennifer Day/baiduhaiUnion Squared's Greektown spinach pizza ($24) combines a pillowy crust with a zesty mix of greens, feta, olives and garlic. Underpinned by a judicious layer of brick cheese and punctuated by the bright sweetness of cherry tomatoes, this pie is a delightful balance of comfort and tang. Sprigs of dill add an essential grace note. This is Detroit-style pizza: squares – OK, really, rectangles – of dough baked into something akin to a toothsome foccacia. In other parts of the country, you might call this Sicilian pizza, but let's not go down that rabbit hole. If we did, though, the rabbits would agree: This pizza tastes like spring. 1307 Chicago Ave., Evanston, 224-714-3100, unionpizza.com/union-squared-evanston. – Jennifer Day
Bill Daley / baiduhaiR Public House describes itself as a "community-driven pub that welcomes everyone." As such, the menu ranges from burgers and sandwiches to pub grub, salads and pizza. Meat-free choices are sprinkled throughout, including in the pizza section, where four of the 10 wood-fired pies are vegetarian. The Greek pizza is made zesty with briny Kalamata olives, feta cheese, diced tomatoes and tangy rings of pepperoncini peppers, while the Wild Goat pizza, pictured, features mushrooms, caramelized onions, spinach and goat cheese atop tomato sauce. Both pizzas sport crisp, thin crusts. $12 per pizza, 1508 W. Jarvis Ave., 872-208-7916, rpublichouse.com — Bill Daley
Bill Daley / baiduhaiThis savory lentil fritter looks like a doughnut with a texture akin to a Southern hush puppy. Good on its own or smeared with a dab of the accompanying coconut chutney, the vada begs to be dunked in the peppery sambar, a simple yet delicious vegetable stew that warms the soul on a wintry day. Uru-Swati, a popular vegetarian restaurant in West Rogers Park, offers two vada, the sambar and chutney for $5.95. Pair the vada with an order of paper masala dosa, a 2-foot-long thin rice and lentil crepe rolled around a filling of spiced potatoes ($8.95). Uru-Swati, 2629 W. Devon Ave. 773-381-1010. uruswati.us. -- Bill Daley
Louisa Chu/baiduhaiAgostino and Antonio Fiasche, father and son owners of the new Tempesta Market on the old Italian stretch of Grand Avenue in West Town, made their family name with seafood and meat, but now they make a mean Beet Streets sandwich too. Citrus-marinated golden beets, Marcona almond butter, crisp tart apple, pickled red onion and fresh sunflower sprouts explode with flavor, barely contained between two thick slices of multigrain toast. If you're so inclined, you can sample the spicy, spreadable pork nduja on the house while you're waiting, but your vegetarian sandwich will be packed with as much thought and flavor as any of the many artisan salumi. $10.50 including fruit or chips. 1372 W. Grand Ave., 312-929-2551, tempestamarket.com. — Louisa Chu Related: See a review of Tempesta here.
Joseph Hernandez / baiduhaiTacos are appropriate at all hours — ask my colleague Nick Kindelsperger aka Taco Nick — and yet breakfast tacos are only now just making their way up from Austin, Texas. If you're a Loop strap-hanger and can't quite make it to the Tri-Taylor neighborhood for Taco Nick's breakfast taco pick, Jarabe, Bodega in River North is a commuter-friendly pick. Operating inside the larger pan-Latin restaurant Barrio, Bodega is a fast-service cafe counter and convenience store, though with decidedly more luxe offerings than the New York City shops it takes its name from. Anytime before 11 a.m. and for $7, you can snag two over-stuffed egg white tacos topped with avocado, a piquant pepita salsa, black beans, roasted corn and crispy flakes of kale, in pliant hand-pressed tortillas made from Masienda heirloom corn. Not a bad way to start the day. 355 N. Clark St., barriochicago.com — Joseph Hernandez
Louisa Chu / baiduhaiGabrielle Darvassy first opened B'Gabs Goodies as a health-focused raw vegan deli in 2010. When Darvassy moved to a former Hyde Park pizzeria four years later, she started cooking her food too. She considered the new full kitchen a sign from the universe, blessing the rest of us with her char-griddled Jamaican jerk cabbage ribbons on creamy simmered coconut curry, served over steamed organic rice ($14). It packs a fiery punch that a regular said is because Darvassy is Jamaican, but it's more likely it's because she's a seasoned chef who brings the heat. 1450 E. 57th St., 773-256-1000, www.bgabsgoodies.com. — Louisa Chu
Joseph Hernandez / baiduhaiSharing a kitchen with Mediterranean-inspired Ema, Rotisserie Ema is a casual self-service salad bar with plenty of options for meatless meals. On any given day, expect an array of roasted vegetables, grain salads and hummus options, like caramelized onion or roasted red pepper. Falafel orbs are impossibly crispy, with tender, flavorful interiors, while sauces like harissa and zhoug, a neon-green herb sauce of cilantro and parsley, contribute bold flavors to the rainbow of vegetable options. Priced by the pound. 74 W. Illinois St., 312-527-5586 — Joseph Hernandez
Bill Daley/baiduhaiDinner for two is made easy at this long-running Edgewater restaurant with its Taste of Ethiopia vegetarian sampler platter. Not only do you get taste-size portions of an array of dishes served on pizza-size rounds of injera, the spongy, subtly tart Ethiopian flatbread, but also each person gets two sambusas -- a triangular stuffed pastry offered with chopped vegetable or meat fillings. The vegetarian sampler is $33 for two; $17.50 for one. The vegetarian dishes offered are more mild than wild, but there are some spicy sparks, notably from the red lentils cooked in an assertive berbere sauce, and the falafellike chickpea dumplings in a smoldering stew. These dishes stand in neat contrast to two other faves, the mild yellow split peas cooked with onion, garlic and ginger, and the chopped collard greens with onion. Also on the platter are spoonfuls of tender sliced cabbage and carrots, a mildly flavored dish of cubed potatoes with carrots and a small salad of crisp lettuce and chopped tomato with a lemony dressing. While one gets folded pieces of injera bread to scoop up the various morsels, don't forget to eat the edible plate; the injera underneath the food soaks up some of the delicious sauces and flavors as you eat. 6120 N. Broadway, 773-338-6100. (also in Rogers Park at 7537 N. Clark St., 773-764-2200) ethiopiandiamondrestaurants.comMore Top Picks Best Hand Blender Osters 2 Speed Immersion Blender Review
-- Bill Daley
Adam Lukach / baiduhaiSeveral veggie-forward restaurants have cropped up throughout Chicago during the last year-plus, like Clever Rabbit at the corner of Damen and Division in Wicker Park. Behind its storefront, which features a windowed garage door that opens up in warmer months, the cool, darkened space offers a veggie-centric menu, plus some fish and chicken options for meat-eaters. Don't miss the charred cauliflower, which is served atop cauliflower puree and garnished with pickled vegetables ($13). Think of it something like "vegetables three ways." The cauliflower itself is crunchy and fresh, while the puree tastes like super-savory gravy. The acid from the pickled veggies — carrots and garbanzo beans for texture — delivers plenty of brightness, creating a flavorful juxtaposition. 2015 W. Division St., 773-697-8711, cleverrabbitchicago.com — Adam Lukach
Phil Vettel / baiduhaiEverybody raves about Stephanie Izard's sauteed green beans (with fish-sauce vinaigrette, yum), so I'm going to play contrarian and sing the praises of another longstanding, veggie-focused dish – her wood-grilled broccoli ($13), which places well-charred broccoli on a bed of creamed smoky blue cheese from Rogue Creamery (the cheese is cold-smoked over hazelnut shells), topped with a scattering of "spiced crispies," which are actual Rice Krispies toasted in butter and a harissa-based spice mix. Broccoli never hung out with such a cool crowd. 809 W. Randolph St. – Phil Vettel
Nick Kindelsperger/baiduhaiBy now, I hope you're all aware of the royal pies served at this British-themed Pilsen shop. Befitting such a stately name, each pie features a towering crust that's always flakey, lightly crispy and golden. While the classic steak and ale filling never disappoints, the one that I've enjoyed the most over the years is actually the vegetarian filling. Each pie comes packed with deeply sauteed mushrooms and tender kale, which are bound together in a white wine and Parmesan cream sauce. I wouldn't say it's exactly healthy, but it is comforting and full of umami (mostly thanks to the mushrooms and Parmesan), all without any meat involved. $10.50. 2119 S. Halsted St. #1, 773-523-7437, www.pleasanthousepub.com — Nick Kindelsperger
Grace Wong/baiduhaiStandard Market is an upscale grocery store, complete with an in-house deli, prepped dinners to go, bakeries, butchers, a coffee shop, cheese cave and restaurant, Standard Market Grill. The Buddha Bowl at the grill is warm, comforting and bursting with flavor. Steaming brown rice is topped with stir-fried market vegetables, like yellow and red peppers, broccoli, kale, edamame, carrots and sugar snap peas. This is all drizzled with a sweet and savory peanut ginger glaze and garnished with toasted peanuts, green onions and sesame seeds. You can also add tofu, chicken, steak, or seared tuna or salmon to your bowl if you want to up the protein levels. But in all honesty, this generous portion doesn't really need it. $11, 1508 Aurora Ave., Naperville, 630-536-1620, standardmarketgrill.com -- Grace Wong
Bill Daley/baiduhaiBurgers, kimchi fries and Philly steak are what this fast-casual restaurant in Rogers Park is noted for. All smart choices for this unabashed fan. But for a healthier choice, order the veggie-centric bibimbap. Corn kernels, sliced zucchini, shaved red cabbage, grated carrots, sliced scallions, kimchi and marinated mushrooms surround a mound of steamed white rice that is topped with a sunny-side up egg and a sprinkling of sesame seeds. You get to choose a protein: Try the tofu cubes marinated in sesame oil, soy sauce and garlic, and quickly seared. The flavor is subtle, the texture light. Toss all the ingredients together with gochujang, a spicy chili bean paste. $11. 6604 N. Sheridan Ave., 773-654-3224. Other locations: 921 W. Belmont Ave. 773-799-8868; Revival Food Hall, 125 S. Clark St. www.bngrill.com. – Bill Daley
Brian Cassella / baiduhaiAt Lee Wolen's "other" restaurant (which he describes as the delicious shrimp taco to Boka's truffled shrimp), there is a very well-made, classic beef tartare, plus this switcheroo, a beet tartare ($16), in which pureed smoked beets and olive oil combine to resemble beef tartare, while providing completely different tastes and textures. On top, toasted sunflower seeds add crunch, and finely shaved goat-gouda cheese adds depth and fat. The accompanying bread is too soft to call flatbread, too thick to call blinis, but is an excellent foil for the beets. 1112 N. State St. – Phil Vettel Related: For Phil Vettel's review of Somerset, go here.
Louisa Chu/baiduhaiTrue Food Kitchen specializes in an anti-inflammatory diet, a system not focused on weight loss, but chronic inflammation. Whatever your health situation, the ancient grains bowl ($15) is delicious and hearty smart eating. Big, tender, miso-glazed sweet potato chunks nestle in with charred onion, grilled portobello mushrooms, crisp snow peas, avocado, a green hemp-seed dressing, and a touch of the spice of the moment, turmeric. You can add tofu ($3) to the vegan bowl or other options, including chicken ($4), shrimp ($5), grass-fed steak ($5) and grilled salmon ($9). 1 W. Erie St., 312-204-6981, www.truefoodkitchen.com/chicago — Louisa Chu
Louisa Chu / baiduhai
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Farmer Vicki Westerhoff of Genesis Growers grows many of the organic vegetables served at Cellar Door Provisions in Logan Square. For instance, the ruby red beets transformed with smoke and what must be magic by chef Ethan Pikas. Escabeche is usually a sweet-and-sour fish or meat dish, historically an Arab-influenced Spanish creation, now gone global. Pikas uses cumin, hazelnuts, garlic and fig leaf syrup to finish his gloriously smoky dish. Order a side of the bread perfected by baker and co-owner Tony Bezsylko to soak up every last jewel-colored drop of beet juice. $11. 3025 W. Diversey Ave., 773-697-8337, <a href="http://www.cellardoorprovisions.com/"><span style="font-weight: 400;">www.cellardoorprovisions.com</span></a>. — Louisa Chu
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Imagine hitting snooze on your alarm for an extra 10 minutes, taking your sweet time in the shower, and having breakfast done without lifting a finger. You can live this streamlined reality if you start making slow-cooker breakfasts. Slow-cookers are your best friend when it comes to cooking an easy breakfast. So many recipes can be prepped the night before and simply popped into your slow-cooker upon awakening. What you do with your newfound morning time is totally up to you! Whether you are hosting brunch or simply making a weekday breakfast for the days ahead, a slow-cooker can certainly help you out and free up valuable time when you need it most.
Click here for the 15 Slow-Cooker Breakfasts to Simplify Your Morning Routine slideshow.
While you get your beauty rest, let your slow-cooker do the heavy lifting. Egg casseroles, maple oatmeal, hash browns, and grits are among the delightful breakfast foods that your slow-cooker can easily produce. Enjoy maple-syrup flavored steel-cut oats with cranberries first thing in the morning by combining water with oats, cranberries, maple syrup, and cinnamon in your slow-cooker the night before. Cook on low for six hours – it’s that simple. Normally, we go for the convenience of instant oatmeal, but now you can enjoy healthy steel-cut oats more often.
Click on to discover easy and delicious slow-cooker recipes to add to your morning repertoire.
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