To everyone who is trying this recipe for the first time and you want to avoid waking up to burnt or crusty oatmeal - please cook it in the daytime first so that you can keep an eye on it. Then you will know how long it takes to cook in your slow cooker and whether you need to make adjustments to it or not. You might need to experiment with it more than once to get it just right. I agree with the person who commented on 04/06/2010 @ 1:55pm that 8 hours is too long and suggested that anywhere from 4-5 hours will work. I have a programmable Hamilton Beach that switches to the warm setting when it is done cooking. I tried it yesterday during the day. I had set the timer for 8 hours on low but I checked it every 2 hours. By the 6th hour the oatmeal was crusty around the sides. So I just scraped that down and mixed it in, set the slow cooker on warm and checked it half an hour later and it was fine. Next time I will set it for 4 hours on low and since my slow cooker switches to the warm setting after cooking is done I will see how it turns out after a few hours being on the warm setting. I will have to experiment with that so I can figure out what is the best time to turn my slow cooker on at night.
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
I love this oatmeal! I use Irish Steel Cut Oats and before serving I like to add a little Honey Greek Yogurt on top and mix in flax meal. A great energizing breakfast for those winter months.
I made this in my medium crockpot (I have three sizes-small, medium & large), halving the recipe. I usually cook it on a Sunday afternoon for about 4 hours or so. It was delicious! With this, my husband & I have breakfast for almost a week (we both go to work really early, so we eat breakfast at work). The only way I will eat oatmeal anymore. I absolutely hate the instant stuff - so full of sugars and names that cannot be pronounced. This is the real deal. I use a variety of dried fruits from my local natural food store. Dates are excellent, too (the kind that have been dusted in flour).
We love trying new recipes, but did not love this one! This family will stick with traditional oatmeal, I guess.
After reading the comments we elected to use our 1.5 qt crockpot on low and used an appliance timer. 4 cups water to 1 cup steel cut oats and it was ready to eat in 4.5 hours. Added a bit of cinnamon, brown suga, and raisins for individual tastes. This is definitely a recipe to keep!