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When I was growing up, there was no faster way to see long faces than to announce that breakfast would consist of oatmeal. It was boring, mushy and bland. Fast forward a few decades and I've become a huge fan of the stuff. It's healthy and can be the creative seed of many dishes. Whether it's breakfast or dessert, I am happy to find it at my table.
The soluble and insoluble fiber in oatmeal makes it a great way to keep your heart healthy. In fact, regular consumption of oatmeal has been shown to reduce cholesterol levels in adults. So plan a great meal of oatmeal today!
In a slow cooker, combine all of the ingredients and set to low heat. Cover the slow cooker and let it cook for 8 to 9 hours.
Stir and remove the oatmeal to serving bowls. This method works best if started before you go to bed. This way, your oatmeal will be finished by morning.
Stir together the flour, sugar, oats, cocoa, powder and salt in a large bowl. Beat the eggs, milk, melted margarine and vanilla in a small bowl. Add the milk mixture and nuts all at once to the dry ingredients, stirring just until moistened. Spoon the batter into 12 greased muffin cups. Bake at 400°F for 15 to 20 minutes, or until done. Serve warm.