Tag Archives: Oats

No mess slow cooker overnight oatmeal

5 May

I don’t know if my slow cooker temperatures just run really high, but I have been hard-pressed to find an overnight crock pot oatmeal recipe, using the low setting, that doesn’t end up with a thick, burned, hard crust of oatmeal around the edges.

Being the coward I am, I was always nervous to try using the ‘keep warm’ setting for fear my oats would end up watery and undercooked.  I owe many thanks to the Bob’s Red Mill blog for their trial and error that lead to this ingenious solution: boil the liquid before adding it to the crock. Liquid to oats ratio remains 4:1 and the preparation is still so simple. I use a large, glass measuring bowl to microwave my milk/water combo then dump in. Presto, voilĂ , finito. 

Also, make sure you use steel cut oats. Any other oats turn to a disgusting pile of mush (solely my opinion) when slow cooked to death. 

This recipe is totally customizable with your choice of liquid and stir-ins. At time of preparation, add raisins or other dried fruit, chopped nuts, cinnamon, cloves, vanilla.  NOTE: If adding dried fruit, do so toward end of cooking time (ie. when you’re returning to bed around 4 a.m. after changing the sheets and clothes of your bed wetter).  Top your individual servings with brown sugar, fresh fruit, peanut butter, flax seeds or chia seeds, and don’t forget more milk. 

Ingredients

  • 1 cup steel cut oats
  • 4 cups any combination of water and/or milk (cow’s milk, almond milk, soy milk, coconut milk, etc.)
  • 1/4 tsp. salt (optional)
  • Coconut oil or cooking spray
  • Any add-ins of your choosing

Coat crockpot with cooking spray or coconut oil.  Place oats and salt in the crockpot. Boil the water and pour over the oats. If using milk of any kind, do not bring it to a full boil, but heat until almost boiling and add to the crock. Set crockpot to ‘keep warm’ and heat overnight for 7 to 8 hours, or more.