Autumn Breakfast :: Overnight Spiced Fruit Porridge

Leah from SkillIt is back to share a yummy Autumn breakfast with us.


Autumn Breakfast ~ Overnight Spiced Fruit Porridge

Autumn might be my favorite season of the year. There is something so wonderful about the crisp air, the changing leaves, and soaking up as much sun as possible as the days grow shorter and shorter.

We seem to spend most of September and October outside on the weekends, having fun and working on our yard. I love fall planting because I always get the best deals on end of season perennials at our local nursery. And just this past weekend, we packed in every typical New England experience you could imagine…taking long drives into the country for apple picking, hayrides, pumpkin patches and corn mazes.


Autumn Breakfast ~ Overnight Spiced Fruit Porridge


I believe that all of these activities and weekend projects require a nice, hearty breakfast. I love starting the day with a hot meal but sometimes I have neither the time nor the energy to make that happen. Always on a quest to find out how I can put my slow cooker to work for me, I hunted around for some breakfast recipes. I thought all I would find were cheesy, greasy casseroles.

Fortunately, I was quite wrong about what you can make for breakfast in a crock pot! Oatmeal, grains and porridges can all be slowly cooked overnight so they’re hot, ready and waiting in the morning.

Steel-cut oats happen to be one of my favorite foods anyway because they’re so good for you. These oats are minimally processed and are high in fiber. After a bowl of piping hot oatmeal topped with roasted coconut, a drizzle of maple syrup and a handful of chopped pecans, I feel like I can tackle all my weekend activities with a smile on my face.

In addition to the recipe I’m sharing here for my favorite variation on steel-cut oats, I have more great breakfast ideas in my upcoming class, Deliciously Slow, starting on November 2nd.

If you have never made steel-cut oats in your slow cooker before, I highly recommend it! They hold up so well to the long, low cooking time and taste creamy and delicious when they’re done. I hope you’ll try this and leave a comment with your favorite oatmeal toppings. I’m sure you’ve tried something we’ve never thought of before!


Autumn Breakfast ~ Overnight Spiced Fruit Porridge


Overnight Spiced Fruit Steel-Cut Oats


2 cups steel-cut oats
8 cups water
½ cup each dried dates, apricots, cranberries, and raisins
1 ½ tsp cinnamon

½ tsp ginger

¼ tsp nutmeg

¼ tsp allspice

1 tsp vanilla extract

pinch or two of brown sugar (optional)

zest of one orange


Combine all ingredients, except for the orange zest, into a slow cooker of at least 4 quarts. Cook on Low for 8-10 hours overnight.

Before serving, add the fresh orange zest and stir porridge well. Serve with your favorite toppings for oatmeal such as chopped nuts, jam, maple syrup, fresh fruit, milk, and butter. This recipe makes a lot of oatmeal, enough for about 8 servings.

Keep leftovers tightly covered in the refrigerator for up to one week. Reheat with a splash of water or milk to make the porridge creamy again.


About Leah Kent

Leah Kent lives a (mostly) handmade, home-cooked life in Rhode Island. A mama, artist, and certified holistic life coach, she started Skill It to bring Home Ec back to life with a modern twist and lots of soul. She is most often found cooking, sewing, or writing and relishes every opportunity to bring people together with food.




Thanks Leah… can’t wait to try this cozy breakfast recipe.

If you are looking for more yummy food ideas, please visit my Favorite Recipes page.

Blessings and magic,


Slow Cooker White Chicken Chilli Recipe

Today we have a guest post from Leah, the lovely mom behind one of my favorite blogs, Skill It. She has an awesome slow cooker recipe for us. This is more timely for me than you can imagine… we’ve had SOOOO many 95+ degree Autumn days here in Southern California and cooking in the oven and heating my non-airconditioned Sunny House even more, is just too much to bare. So, I’ve been cooking in the slow cooker every day… set out on the porch! Clever me, don’t you think?



Never have I been more appreciative of every free moment I can find in any given day since becoming a mama. I happen to have been blessed with a very alert and active little boy who is far more interested in being awake than boring old naps!

Having such limited free time has inspired me to find every possible way to be mindful with my time and energy.

I want to cook lovely, healthy meals for our family, while still having time to for the creative projects I adore – knitting sweaters, sewing quilts, and painting. Before mamahood, I loved my slow cooker, but now I rely on it to help out in the kitchen.


Photo of a handmade Quilt :


Putting the slow cooker to work in our household has had a huge, positive impact on our lives. We are able to enjoy meals made from healthy, whole food ingredients with less effort several days a week.

Over the years, I’ve been gathering and testing loads of good recipes, especially ones where you can make big batches for leftovers later in the week. By saving all that time in the kitchen, I’ve freed up time to pursue all those other creative endeavors I love!

I’m delighted to share one of my favorite slow-cooker recipes with you today.

This white-chicken chili is a beloved recipe in our house. It’s simple to put together in the morning before work or just after breakfast on the weekend. If we have any leftover, we freeze it and enjoy it when we really need a quick dinner in a pinch!

If you are looking for even more slow-cooker recipes, techniques and practices, my upcoming pay-what-you-can class, Deliciously Slow, was especially designed to share everything I know about making great dinners while still having time to do the things I love. The class starts on November 2nd, and you can visit me at Skill It to learn more!


White Chicken Chilli Slow Cooker Recipe :





2 lb boneless, skinless chicken thighs (or breasts or a mix of both)

2 small corn tortillas, torn into pieces or strips

1 – 13.5 oz can white or navy beans, drained and rinsed

1 medium yellow onion, diced

1 medium carrot, diced

2 – 4oz cans, diced green chilis (look for “fire-roasted” if possible)

3 cloves garlic, crushed or minced

2 tsp ground cumin

2 tsp sea salt

½ tsp ground coriander

½ tsp dried Mexican oregano

4 cups low-sodium chicken broth or stock

1 cup frozen corn (optional)



Combine chicken, tortillas, beans, onion, carrot, green chilis, garlic, cumin, salt, coriander and oregano in a 6-quart slow cooker. Stir so the spices are mixed well throughout. Make sure the chicken is spread evenly with the vegetables. Pour chicken stock on top, making sure chicken and vegetables are covered by about an inch of liquid. Add a little more broth or water if needed.


Cover and cook on High for 4 hours or on Low for 6 hours. If leaving for the day, you can cook on Low for up to 8 hours or use a programmable slow cooker that turns itself down to the Warm setting at the end of the cooking time.


About thirty minutes before serving, add the frozen corn, if using, and return the lid to continue cooking at your chosen temperature setting.


Just before serving, shred chicken with two forks and stir into the chili. Serve with all your favorite chili toppings, such as sour cream, shredded cheese, chopped cilantro, diced green onions, hot sauce, and tortilla chips.


Serves 6-8. Keeps in refrigerator for up to 5 days or frozen for up to 3 months.


About Leah Kent
Leah Kent lives a (mostly) handmade, home-cooked life in Rhode Island. A mama, artist, and certified holistic life coach, she started Skill It to bring Home Ec back to life with a modern twist and lots of soul. She is most often found cooking, sewing, or writing and relishes every opportunity to bring people together with food.



Thanks, Leah.

Looking for more delicious, healthy recipes… visit my Favorite Recipes Page.

Blessings and magic,



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