Roasted Vegetable Bread Pudding

1 yellow pepper
1 orange pepper
1 head of broccoli
1/4 head of cauliflower
10 pearl onions
6 cloves of garlic
Salt and pepper
Olive oil

6 eggs
1 cup milk

3/4 loaf of bread

1/3 cup shredded cheddar cheese

Preheat oven  to 350F.

Cut and add all vegetables and garlic to casserole dish. Add salt and pepper, to taste, and drizzle with olive oil. Cover and roast, about 35-40 minutes, until tender.

Cut bread into bite sized pieces. Add eggs and milk to food processor and blend until mixed. Add cooked vegetables to mixture. Pulse mixture until vegetables are smaller but still chunky. 

Pour vegetable and egg mixture back into casserole dish. Add bread. Stir to coat bread well. Cover and bake for 1 hour at 350F or until inserted knife comes out clean. Sprinkle cheese on top during last 10 minutes of baking. 

Pumpkin Pie Oatmeal

I have known about steel cut oats for a while now but did not buy some until recently. I have made them on the stove top, which takes almost an hour so the mornings need to be pretty organized for that to take place.

I set my slow cooker up last night and had breakfast ready for the entire family at 6 o'clock this morning. Darcy took his to eat at work and Calista and I ate breakfast before leaving the house.

I also brought some for lunch. Calista has the option to have food warmed up at her daycare, which I think is awesome. She has taken oatmeal before for lunch but today she took left over ravioli and sausage from dinner last night.

Here's how I made Slow Cooked Pumpkin Pie Steel Cut Oatmeal:

1 cup steel cut oats
3 1/2 cups water
1 cup pumpkin puree
1 tsp vanilla
1 tsp pumpkin pie spice
1/4 cup honey  (optional. I did not add and instead sweetened with brown sugar in the morning)
Cranberries or raisins, optional, added after done cooking.

Wisk all ingredients together in slow cooker and set to low for 8 hours. Go to bed and wake up to fresh cooked, clean eating oatmeal.