Slow Cooker Peaches and Cream Steel-Cut Oatmeal

*recipe from thehealthymaven.com*

1 1/2 cups steel-cut oats

1/2 cup unsweetened coconut

6 cups (three 13.5 ounce cans) full fat coconut milk

6 peaches chopped

1/2 tsp cinnamon

1/4 cup brown sugar

-Add all ingredients to sprayed slow cooker

-Cook on low for 6 hours, then stir and serve.

**We let this cook overnight, and I turn off the slow cooker when I wake up to feed the baby. With the lid on, the oatmeal stays nice and warm until we're ready for breakfast a couple hours later**

Overnight Cinnamon Pecan French Toast Casserole

10 slices of texas toast-style white bread
2 cups milk
6 eggs
1 1/2 tsp vanilla
3 TBSP sugar
2 tsp cinnamon

Topping:
1/2 cup brown sugar
1/2 flour
3 tsp cinnamon
1/2 tsp salt
4 TBSP butter, chilled
1/2 cup chopped pecans

-Cut bread into 1 inch cubes and place in a greased 9x13 pan
-Prepare topping by using a pastry cutter to combine brown sugar, flour, cinnamon, salt, and butter. After well combined, stir in pecans. Set aside.
-Whisk together milk, eggs, vanilla, sugar and cinnamon. Pour over bread. Cover and chill overnight.
-NEXT MORNING: heat oven to 350 degrees. Sprinkle topping over bread. Bake uncovered for 35-45 minutes.