I have made this twice now, and both batches turned out perfect. I did adjust the cook time to 3 hours since I know my slow cooker gets too hot, and then it sits on "keep warm" for about 5 more hours. Second batch I left out the dried fruit and topped bowls with fresh fruit instead, liked much better.
Here is an easy way to serve a crowd a hearty breakfast before facing the elements for a day of winter sports. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking.
63 Reviews for Overnight Oatmeal
Add a tablespoon of crunchy style peanut butter per serving. Don't forget the cinnamon
This is a great method for serving special oatmeal for a crowd. For myself I put 1 cup steel cut oats with 4 cups water in a 3qt. casserole, cover and put in an oven heated to 400 degrees - turn off the oven and leave overnight - next morning you've got a week's worth of oatmeal. I put it in a covered container and refrigerate for a week.
We make this everyday. For two of us, that means 11/2 cups of water with 3/8 cups of steel cut oats placed in a 2 cup Pyrex liquid measuring cup. (or 2 cups of water and 1/2 cup of oats if you like large portions) Pyrex cup is then placed in crockpot which is then filled with water to near the top of the outside of the measuring cup. Turn the crock pot on low and plug it in. The amount of time - anywhere from 6 to 10 hours - doesn't seem to affect the consistency of the oatsmeal. In the morning, wonderful, warm, tasty oatmeal. I add the fruit and cinnamon. I use an old inexpensive Rival crockpot. the clean-up is minimal - rinse out the pyrex measuring cup and you are ready for the next day.
I just got my first slow cooker (4 quart) and this was the first recipe I tried. Because I read all of the 43 reviews, I must add my two cents now. I realized that anything could happe overnight and warned my husband that the oats might not be edible.
At first I halved the recipe but noticed it did not fill up my slow cooker to at least half as recommended. So then used 3/4 of the amount instead. I set it for 7 hours and then it was on warm for at least 2-3 hours. It worked perfectly. The oats are chewy, nothing burned to the crock - everything worked as planned. I added dried cranberries, two fresh bananas and some fresh pineapple, a cinnamon stick and some cardamon. Normally I make oat groats - I steam them and then add fruit, nuts and some form of milk (almond, soy) and that works out great. I think even with this recipes, it would work out better to add the fresh fruit at the end. Next time I will try making slow cooked oat groats (those are the very best - they need be be soaked first). I am sure that the people that had problems either used the wrong kind of oats or their slow cooker cooked too hot. My new one is a Calphalon 4 quart - so far so good.