Overnight Oatmeal

From EatingWell: Winter 2004, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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.

READER'S COMMENT:

"By 4 hours into the night we could smell the oatmeal beginning to burn. After another hour it was inedible and completely stuck to the crock...will search for another recipe. "

Comments

Comment	Posted
By 4 hours into the night we could smell the oatmeal beginning to burn. After another hour it was inedible and completely stuck to the crock...will search for another recipe.	1 week 1 day ago
It's a great and healthy recipe. The creamy consistency is delicious. I actually bake it in the oven overnight in a heavy pan with a fitted lid at 225 for 7 to 8hrs. I also add 2 fresh unpeeled apples cut in pieces before putting the dish in the oven for a different apple sauce version. You can use only milk instead of 1/2 water and 1/2 milk. Especially good if you use skim or 1% milk.	3 weeks 8 hours ago
Easy and delicious! I would award 5 stars except for the fact that the dried fruits lost their flavor during the overnight cooking. Hereafter for better flavor, I'll add fresh or hydrated dried fruits when I serve the oatmeal in the morning. I liked the texture and taste of the oatmeal. However, the recipe made enough to feed two people every day for a week! It does reheat nicely in the microwave though. osborne2000	3 weeks 6 days ago