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Oatmeal in the Crock Pot

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As the seasons change and the weather gets colder, I have a growing desire to make warm, hearty foods for breakfast. To me, a hot bowl of oatmeal before heading off to school on a chilly morning gives kids a sense of comfort -- not mention enough energy to carry them through to lunch. Back when I first had Kenya, I discovered my crock pot, a wedding gift that had sat unopened in our closet through two moves. After years collecting dust, it quickly endeared itself to me and became my best friend in the kitchen. It’s so easy and efficient to use, I think I try to find a way to make everything in it. Oatmeal is one of the things I wanted to make in it for the longest time, but it wasn’t until last week when the weather finally got cooler here (and Kenya took to draping himself with a blanket at the kitchen table), that I felt truly motivated.

Plus, with my husband leaving for work everyday before 6am and the kids and I not eating our breakfast until around 7:30am, I loved the idea of preparing something the night before that, no matter what time each of us fed ourselves in the morning, would seem totally fresh and special. As hard as this all may sound, it was one of the easiest breakfasts I've ever made. All I did was toss steel cut oats and the other ingredients into the crock pot, stir it up and 8 hours later we were enjoying a perfect nutritious meal to start our day. The added benefit was that the kitchen smelled so amazing in the morning that even the kids stopped to remark, "what's for breakfast, Mom?"

I've now made this recipe five days in a row, so there must be something about it that everyone loves!

Oatmeal in the Crock Pot  (Serves 4-6)

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As the seasons change and the weather gets colder, I have a growing desire to make warm, hearty foods for breakfast. To me, a hot bowl of oatmeal before heading off to school on a chilly morning gives kids a sense of comfort -- not mention enough energy...

Ingredients

  • 1 cup steel cut oats
  • 2 cups water
  • 2 1/2 cups milk
  • 1 teaspoon cinnamon

Preparation

  1. 1. Place the first 4 ingredients in a crock pot and stir to combine.
  2. 2. Cook the oatmeal on low heat for 5-9 hours (the amount of time can vary depending on your crock pot. Some crock pots that don’t have non stick surfaces can get hotter then others).
  3. 3. Stir in desired accompaniments and serve.
  4. * I like to let the kids squeeze in their own honey to get them involved and swirl in a bit of extra milk to cool it down for them.

Accompaniments: honey, maple syrup, walnuts and or raisins

Oatmeal in the Crock Pot

Nutrition Information

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Comments






  1. Melissa

    June 7, 2014 at 8:10 pm

    Just prepped a double batch of this oatmeal! I freeze individual portions in ice cube trays for my 9 month olds daily breakfast. Have done this for both my babies, they love it!

  2. Brittany

    May 19, 2014 at 8:41 am

    Would I be able to use rolled oats instead of steel cut oats?

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  4. Sandy

    January 11, 2014 at 12:44 pm

    Hi how soon do you store the oatmeal after you cook it overnight? Also do you reheat after you take out of the fridge?

  5. adrimolina

    September 22, 2013 at 7:33 pm

    How long is this good in the refrigerator for?

    • catherine

      September 23, 2013 at 1:31 pm

      About 1 week!

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  7. adrimolina

    September 12, 2013 at 7:32 pm

    In the crock pot now, can’t wait to try it!! :)

  8. Robin V.

    June 10, 2013 at 11:16 pm

    You say steel cut oats here. Will regular oats get too mushy? Thanks!

    • catherine

      June 10, 2013 at 11:32 pm

      Yes, I think they would get too mushy!

  9. mary

    June 10, 2013 at 1:48 pm

    Here is a great way to cook oatmeal. Keep it in the frig, and eat it cold the next day with fruits, etc.

  10. Ann

    June 5, 2013 at 2:45 pm

    I tried this recipe yesterday and it tasted terrific. My children did also like it. Thank you for sharing.

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  12. Beth

    February 23, 2013 at 4:59 am

    How old do babies have to be to have “regular” (or steel cut) oats vs. baby oatmeal or ground up oats/oatmeal?

    • catherine

      February 25, 2013 at 11:18 am

      you can start experimenting with oatmeal between 4-6 months. It is definitely going to depend on your baby is doing with chewing, or gumming, foods and handling solids.

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  14. Tiffany

    January 10, 2013 at 9:27 am

    I made this last night and I am eating a bowl now. After reading all of the comments below I was a little concerned. However, it turned out PERFECT. It did stick a little on the bottom, but nothing that a little soaking won’t fix. I should mention that I used a 3 quart crock pot. The recipe filled it almost to the top. I think using the right size pot will help with allof the burning/ sticking issues. I put it on at 10 p.m. and turned it off at 6:30 a.m. So glad to have this strategy to add to my toolbox.

  15. Leon Sebek

    December 30, 2012 at 10:11 pm

    Try adding a half teaspoon of Cardamom seeds (crushed or whole, dependent on your preference)

  16. Julia

    December 12, 2012 at 1:52 pm

    Made this last night and it was a hit this morning. My husband who go to work before he sun comes up had a nice hot bowl of oatmeal and so did the kids hours later. Thank you so much love your recipes!

  17. lilgully@yahoo.com

    November 25, 2012 at 8:08 pm

    I’ve been looking for a crockpot oatmeal recipe that I liked, and I think that this is it!
    I used 2 c steel cut oats, 2 t cinnamon and 8 c water and left it on warm for approx 8 hrs, then turned up to low for approx 30 m. In the end, there was a bit too much liquid but I liked the consistency and taste.
    Next time I’m going to try 1 c less liquid and no cinnamon because I like flavoring it the way I want it every morning. I’m currently addicted to 2 T peanut butter and a bit of honey.

  18. nicola

    November 11, 2012 at 5:59 pm

    We add frozen blueberries and agave:)

  19. Deysi Hurd

    September 18, 2012 at 3:48 pm

    Not sure if anyone already asked this. I tried looking at all the comments but there is alot. I have rolled oats, will that work?

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  21. Nichole

    February 19, 2012 at 1:25 pm

    Hi Catherine! I seriously LOVE your website! We are just begining to make healthy changes in our little family and your recipes make it so easy! Thank you so much for sharing recipes and ideas and helping out so many families! I do have a sugestion for something I would really like to see. I really like the idea of freezing leftovers, on some of your recipes you mention how to freeze, how long it stays good and how to reheat. I know you can’t go back through all of your recipes and add instructions for freezing, but I think it would be awesome if you made a chart or something that tells, in general, how to freeze leftovers from your recipes! I would really really love that!!! I’m all for healthy recipes, but especially healthy recipes that you can pull out of the freezer on a busy weeknight. Thanks for everything you do, you are so awesome!

    PS- the question that inspired my suggestion, can you freeze the cooked oatmeal? And if so, how would you reheat it so it doesn’t turn to mush?

    Thanks Again!

    • catherine

      February 20, 2012 at 6:14 pm

      I actually have been going back, slowly but surely, and adding freezing instructions! Thanks for the suggestion! I know, being able to just pull something out of the freezer and pop it in the oven is such a time-saver! For this recipe: I have not tried freezing the Crock Pot oatmeal because it is so creamy to begin with I worry that it would come out mushy or gummy while reheating, but I am so going to test it for you! I love the Crock Pot Oatmeal because I have to do barely anything with it as is!

      • Joy B

        March 22, 2012 at 9:22 am

        Just thought I’d mention that I did freeze most of my batch and have reheated it for my son multiple times already. I send it to daycare with him, so they just pop it in the microwave when he’s ready to have it. In the morning, after a portion has been defrosted overnight, I add a little more rice milk and mix it up. It has a lovely texture!

        • Erin

          June 25, 2013 at 9:30 pm

          I freeze mine too and it works just fine. It’s so convenient to be able to have a healthy hot breakfast whenever I need it. Thank you for this recipe!

  22. Joy B

    February 18, 2012 at 8:51 pm

    I just made this last night and it’s wonderful! I set my slow cooker on low for 5 hours and then it switched to ‘warm’ after that. We got to it about 10 hours after I started it and the texture was perfect! I was so worried about it burning or caking on…. but that didn’t happen to me (thank goodness). I also used rice milk and didn’t alter the recipe at all. And I froze some portions to reheat during the week. My 19 month old son LOVED it and had 2 huge bowls of it!!

  23. Tanya

    February 7, 2012 at 11:10 pm

    I now make this 1-2 times per week and my 21 month old son and I eat it for breakfast at least 3 days a week. My new favorite thing to do with it is add a little vanilla and chop up and apple or two and cook that with the oatmeal…tastes just like apple cinn. oatmeal in the packets without all of the sugar! LOVE it and SO easy. I do also get a ring around my crock pot of ‘caked on’ oatmeal…not sure if there is a solution to this. I usually just scrape that part off (throw it away) and let the inside dish of the crockpot soak while at work and then clean it when I get home. Kind of a pain, but the recipe is worth it (and I always make extra for the next day or two:).

    • catherine

      February 8, 2012 at 1:40 pm

      I get that ring of oatmeal sometimes, but I just stir it into the oatmeal and it’s fine. No funny textures or anything!

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  25. evie

    January 14, 2012 at 6:22 pm

    Followed the recipe exactly and as many others enjoyed it very much but not the burnt on oatmeal that was awful to remove. I tried it again on warm for 8 hours then turned it on high for 11/2 hours, it still burned and was crunchy not smooth the way we like it. Too bad. I will have to try the Pyrex suggestion. Other than the burning, great recipe but almost not worth the cleanup.

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  27. Farah

    December 29, 2011 at 1:17 pm

    Could I do this in a pot with quick cooking oats?

  28. Keren

    October 31, 2011 at 4:06 am

    I just made this and when I took the lid off to serve it this morning there was a thick skin on top. It made for an undesirable texture and because I only made 4-6 servings there wasn’t much underneath the skin… Did I do something wrong? I only had it running for about 7.5 hours on low.

    • Kim Saf

      November 11, 2011 at 10:58 am

      Your crock pot is probably too big for the recipe. To work best, your crock pot should be 2/3 to 3/4 full. If you use a larger crock pot, the recipe will cook much more quickly – probably what happened to you.

      • Keren

        January 18, 2012 at 4:54 pm

        Thanks Kim, I didn’t even think about that! I’m going to try again but triple the recipe :)

  29. Zoe

    October 18, 2011 at 3:56 pm

    Still haven’t seen anyone respond about the possible spoilage of the milk in this recipe. I would love to try this, but would like some insight on this issue first. Thanks!

    • Maurine

      November 30, 2011 at 11:20 pm

      I’m not sure if you can find the original post of this recipe some how, it had a HUGE thread on burning issues, milk spoilage issues, etc. I actually was trying to find it myself. If I remember right, since the milk is cooking and is staying warm, it isn’t a problem, much like if you were using milk in a bechamel recipe or anyother slowcooker recipe. We made it before with no issues.

  30. Michelle

    September 28, 2011 at 1:30 pm

    I’m sorry if someone already asked about this, but I would like to make this so that my 9 month olds can have it too. Have you tried it with just water instead of milk? Would it taste good to the rest of us too?

    • Brittany

      October 2, 2011 at 11:35 pm

      Your 9 month old should be able to have dairy if it’d in something such as oatmeal. I’d say make it like the recipe says and let your kids try it. I’m making this tomorrow for me and my 14 month old :)

      • Michelle

        October 3, 2011 at 1:30 pm

        Thanks, Brittany, I think you’re right. I think when they tell you not to give babies cows milk, they are just concerned about actually replacing breast milk or formula. I didn’t catch that. Oops. :) I’ll give it a try!

        • April

          April 13, 2013 at 12:46 pm

          You ca also use almond/coconut/soy milk. We cook with almond milk all the time.

        • Kori Penkert

          October 15, 2011 at 11:11 pm

          That is actually not why they recommend against cow milk before 1 year, it is because some children have a very serious allergy that is sometimes fatal when they are small. I would use caution and maybe check with your pediatrician.

        • Jacque

          December 3, 2011 at 1:30 pm

          I want to make this for my 9-month old as well. Has anyone given oatmeal with milk to their baby yet or as the pediatrician?

        • Sarah

          October 28, 2011 at 11:04 am

          The reason milk is not recommended for children under 1 year of age is because it is irritating to a young baby’s intestine. This irritation leads to small amounts of bleeding, putting them at risk for anemia.

  31. Bryon

    September 4, 2011 at 3:58 pm

    Wonderful… My family loves waking up to warm oatmeal. Thanks for the instructions.

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  33. christine

    August 30, 2011 at 9:03 pm

    I first soaked the oats in water and 1-2 tbsp yogurt to break down the phytates (all grains need proper preparation for digestibility and removal of antinutrients that rob us of minerals). After rinsing, I warmed them in milk and my kids (7,5,3) have never asked for seconds until now. Amazing!

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  36. Justin Draper

    July 3, 2011 at 11:30 am

    This is fantastic! I love sugar-free recipes, especially when they use whole grains. You’re site is awesome.

  37. Andrea

    March 8, 2011 at 6:25 pm

    I am soooo taking out the crockpot and making this tonight!!! Thanks for sharing the recipe!

    My boyfriend is working another overnight shift and our little 10 month old boy loooves oatmeal cereal.

    I ADORE my crock pot!!! I’ve been using it long before William was born, but have been using it much more often with him now.

    Cheers
    Andrea

  38. kat08

    March 8, 2011 at 10:35 am

    I have a crock pot that only has a low and a high setting so, the first time I made this, it came out really runny with a thick, burnt crust all around the inside of the crock. Last night I made it and it turned out perfectly! I had to use the glass bowl in a water bath method…and I only used 2 cups of milk instead of 2 1/2 cups. I like thicker oatmeal so we can add ice cubes or cold milk to cool it down. It was just too soupy last time but this did the trick. The oats still had texture to them, too. Thanks for all the ideas! :)

  39. mamamichelle

    March 4, 2011 at 7:02 pm

    Thanks for the awesome recipe! It was a hit with my husband, who doesn’t normally get excited about oatmeal, so I’m super excited about it! Can’t wait to try all the add-ins everyone suggested!

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  41. Diana

    January 10, 2011 at 8:29 pm

    Can you use rice milk for this recipe?

    • catherine

      January 11, 2011 at 3:05 pm

      yes!! :)

  42. Sarah

    January 9, 2011 at 12:17 am

    I’ve been making oatmeal in our crockpot for quite a while but I make enough at once to last us for several days if not the whole week. While it does stick to the sides, i just turn it off and let it set and after a while it tends to scrape down with a rubber spatula pretty well. That part becomes my fav on subsequent days. I put raisins in ours when I set it up at night. It makes it sweet enough not to need any added sweetner in the morning!

  43. shauna

    January 7, 2011 at 9:09 pm

    Would like to try this. Love so many of the recipes on this site. However, I’m concerned about the burning issue. Catherine, how does this NOT happen to you? Those of you using a “bowl liner”, what type of bowl does it need to be in order to safely “cook” all night?

    • Janet

      February 11, 2011 at 11:55 am

      My bowl is a pyrex bowl that was my mothers. I know it can withstand any heat. I’ve even made date pudding in it in the oven.
      The only way I think she can do it overnight is if she has a super fancy one with a timer. I make it at 10pm and turn it off at 6:30 once I get downstairs. That barely makes it under the 9 hours. But it reheats really well and my son eats it for 3 days straight. So if you are a fraid of burning, you could cook it for 6 hours during the day and see how that works.

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  45. Janet

    January 3, 2011 at 10:48 am

    I loved the texture of it and my 2 year old gobbled it up two days in a row and cried when the last bite was gone but… Am I the only one that had half of the oatmeal stuck to the crockpot? It was easy and yummy but the clean up was no fun. Any tips?

    • Janet

      January 3, 2011 at 10:59 am

      Ahh I see now that I’m not the only one! I had only read the first half of the comments before. The second half is ALL about the burning. I’ll try the bowl liner and/or low setting and see how it goes. I really want to make it again for my son but was discouraged about the cleanup.

      • Janet

        January 6, 2011 at 8:21 pm

        It worked wonderfully using a bowl! Clean up was a breeze and I got to use all the oatmeal. My 2 year old ate 3 bowlfuls and asked for more!

  46. Aubrey

    December 29, 2010 at 8:17 pm

    I can’t believe how many people have never tried this! It’s fabulous and has been published just about everywhere on the web, like so many of the recipes and ideas here. Nice that they are all making it to a forum that gets attention due to the writer’s (former) status.

    • Hagerwife

      February 7, 2011 at 3:28 pm

      Highly inappropriate and cowardly to anonymously leave snide comments. If you don’t like Catherine, or her site, then please just find somewhere else to go.

    • JAB

      January 7, 2011 at 11:34 pm

      Most recipes are not originals. How many times have you seen the same recipes on cooking shows? I hope you can find piece in your life.

  47. Carly

    December 9, 2010 at 8:44 am

    Made this for breakfast this morning, and it was fabulous! Just wrote about it on Facebook :)

  48. leeanna

    December 8, 2010 at 8:44 pm

    I have made this a few times and LOVED it even though I also had burning and globbed up oats around the edges. :( I am going to try again tonight on warm, fingers crossed!

    • leeanna

      December 9, 2010 at 10:44 am

      Just wanted to say that cooking on the warm setting all night and turning to high for about an hour in the morning made this PERFECT! No sticking, no clumping, soooooo creamy and yummy! My two year old is on his second bowl as we speak. :))

  49. Amy

    December 1, 2010 at 12:14 am

    Someone else had mentioned the milk and adding it on at the end… Has anyone tried that? I too always thought milk should be added at the end of something cooking, especially for a long time. Any insight on this?

  50. Kristy

    November 25, 2010 at 10:24 am

    Thanks for the great recipe! Mine burned around the edges too but now I see I can try the warm setting. I’ll try that next. This is great with a little organic peanut butter and honey stirred in. My 5 year old gobbles it up! Thanks again!!

  51. Toni

    November 19, 2010 at 1:56 pm

    I tried this in rice cooker yesterday. yummy! I put on “keep warm” for 9 hours. Easy cleaning because the non-stick surface. Thanks for the idea. Love your site.

  52. Kristin

    November 18, 2010 at 10:58 pm

    Love this. I’ve never used steel cut oats, it took me a while to find them at any store. I cooked it in a metal bowl with water around it in the crockpot on low, just a little crunchy around the top edges. So easy to clean up.

  53. AllieZirkle

    November 15, 2010 at 1:31 pm

    I use my rice cooker to cook up regular/ old fashioned oats. This takes ~15 minutes in the morning instead of preplanning the night before. Have you done a rice cooker recipe here before?

    Here’s my oatmeal in the rice cooker recipe. :)

    Coat the inside of the rice cooker with nonstick spray. I use a 1.5:1 water:oats 6 C water + 4 C oats for 2 adults & 4 kiddos. Stir in 1 T vanilla. Click on. Once cooked, unplug. If adding in grated fruit/veggies, do so with the vanilla and up the liquid (for those who need exact ~by 1/8 C for each C oats so 6C water + 4 C oats + 1 grated apple + 1/2 C water )

    At the end, it will be sticky and require additional liquid. We stir in cold milk & a mix in for the big kids (berries, nuts, mini marshmallows, brown sugar, mini chocolate chips)

    • CollegeSAHM

      January 7, 2011 at 9:48 pm

      Thank you for this because I have been wanting to try the crock pot recipe but I have a whole bag of rolled oats that need used up so I didn’t want to buy more oats until I used those!

    • catherine

      November 17, 2010 at 5:01 pm

      I love this!! thanks!!

  54. Angela

    November 10, 2010 at 10:25 pm

    I made this for breakfast this morning. While the edible portion was yummy, there was at least half that was burned and stuck on my crock pot. A tip for removing the burned on mess is to fill the crock pot with water up to the top of the burned portion and cook on warm until it loosens up enough to clean easily.

  55. Rosie

    November 7, 2010 at 8:20 pm

    Love the frozen blueberries to cool it down! And the Nutella suggestion- can’t wait to try this!

  56. Jennifer

    November 7, 2010 at 6:10 pm

    the first time I made it, it had a one-inch thick border of burnt oatmeal around the edges. This time I doubled the recipe and it turned out much better. Leftovers for school mornings.

    I also added shredded apple and pumpkin pie spice it. The apple totally disolves very nicely into the oatmeal,and the house smelled like apple pie in the morning.

    • Jennifer

      November 7, 2010 at 6:13 pm

      I still did have burning, but my edible oatmeal to burnt oatmeal ration was much better when I doubled it!

  57. jj0402

    November 6, 2010 at 11:11 pm

    Does the cooking time change if you double this recipe?

    • jj0402

      November 6, 2010 at 11:15 pm

      The first time I made this it burned and was near-impossible to clean out my crock pot. I tried it again on warm overnight and in the morning put it on high for about an hour and a half and it was AMAZING. I’m going to make it for my family when they are in town so that is why I am going to double the recipe ^.

  58. beanies

    November 6, 2010 at 12:13 am

    Is it really okay to cook milk all night long? I always thought milk should only be added at the end of slow cooking.

  59. Jen

    November 5, 2010 at 8:44 am

    I did this overnight from 10-7am then turned it on high for 30 min as recommended. I have a very large oval crockpot. It was a pretty perfect consistency and the oats were soft but still had just enough texture to keep it from being mushy. Great healthy start to our day! Thanks once again C for a GREAT recipe.

    • Jen

      November 5, 2010 at 8:45 am

      I meant to note that it was on “warm” setting overnight.

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  60. Kara

    November 5, 2010 at 8:19 am

    I would love to make this recipe and am wondering if I can use my Trader Joe’s quick cooking steel oats? I just don’t like the way they cook in the microwave and still have a whole cannister.

    • catherine

      November 9, 2010 at 3:45 pm

      since it is cooking over night, you need the steel oats, not the quick cooking ones since it will cook faster. but I would give it a try to see how they turn out.

  61. Kim

    November 5, 2010 at 8:01 am

    I’m trying to replicate my baby’s favorite “apple cinnamon raisin oatmeal” babyfood. Any ideas on how to make this (slightly chunky/baby-friendly) dish in the crock pot?

    • catherine

      November 9, 2010 at 3:46 pm

      Once you throw in grated apple, raisins and cinnamons in the pot with the oats, they will dissolve by morning and will be soo yummy!

  62. Anna

    November 4, 2010 at 10:22 pm

    What size crock pot do you use? I have a 6 qt and it seems huge for a small amount of oatmeal.

  63. Kelly

    November 3, 2010 at 8:46 pm

    **QUESTION** I made this last night per directions and put it on low for 8hrs. It was REALLY good, but burned pretty badly on the bottom and sides :/ It was a PAIN to clean out :( I am going to make this work bc it is soooo easy. Trying it again tonight, but putting it on warm instead and then turning it up to high when we get up…not super excited it won’t be ready right away tho. Any other ideas??? Anyone else have this problem?!?!

    • Nicole

      December 17, 2010 at 5:54 pm

      I agree that you may want to cook it at a lower setting for most of the night, then turn it up either when you get up for the day or during the night if you get up for another reason (bathroom, kids, etc). I’ve only done this a few times, but my mom does it often. Most times she’ll use a large pyrex or corning ware bowl that will fit inside the crock pot bowl – no “buffer” needed between the two except a 1/4 cup of water in the crock pot bowl (surrounding the other bowl with the oats), and clean up is pretty easy with just a thin residue in the crock pot. She’ll simply rinse the pot a bit with hot water, then cook a crock pot meal in it for dinner… as long as your meal has some kind of water or broth, it’ll be fine and you’ll only have to clean it once!

      • Sarah

        February 4, 2014 at 6:33 pm

        Spaghetti- For the sauce I use Jimmy Dean ground saaguse. Brown with a layer of garlic powder, basil, onion powder, parsley, and oregano (these spices I keep in one spot in my cabinet, they go so well together.) After the meat is done browning I put traditional or super chunky mushroom Ragu sauce in the pan with 1/4 cup brown sugar and the same 5 spices and let it warm up while the noodles are finishing up. This is the most asked for dinner at our house!

    • Laurel

      November 4, 2010 at 10:24 am

      The warm or simmer setting works well and cooks the oats just fine. I cook mine for 8 hours on simmer and the oats still have some texture. So if you like them softer, I would suggest cooking them a little longer than 9 hours.

    • Jess

      November 3, 2010 at 11:16 pm

      It will take some Googling (I can’t remember where I saw it, sorry!). But I read somewhere that one Mom put all the ingredients in a bowl and set it inside the crockpot and filled the crockpot with water up to the brim of the bowl and cooked it over night. You’d probably have to have a decent size crockpot and a rather large bowl though :/

      Otherwise, the last time I made steel cut oats in the crockpot I just put a little dish soap and hot water in it and let it sit for a long time before cleaning the crockpot insert. It wasn’t so concrete-like!

      GL!

      • dawn

        November 6, 2010 at 10:26 pm

        I had mine on low till I went to bed then turned it on low…it stilled burned a little…thinking of either spraying it or using a liner.

        • dawn

          November 6, 2010 at 10:29 pm

          Meant to say turned it on warm before I went to bed

  64. dawn

    November 3, 2010 at 7:42 pm

    I am going to try this over the weekend, even though we r having 90 degree weather

  65. Kim B.

    November 3, 2010 at 7:40 pm

    Can’t wait to try this! What’s the best way to reheat leftovers if I make a big batch at the beginning of the week?

    • catherine

      November 9, 2010 at 3:57 pm

      I would add in some water to loosen it up then just pop it in the microwave or just heat in a pot over low-medium heat just to warm it up.

  66. Shannon

    November 3, 2010 at 11:05 am

    Love this idea!! I like the other person’s suggestion about making a big batch and having it all week long for breakfast. You could do different things with it like fruit one day, honey/nuts another. I think with all the yummy spices out there you could make this taste pretty good. And what a wonderful smell!

  67. Kirsten

    November 3, 2010 at 9:27 am

    I have steel cut oats every morning. I usually add 2 heaping tsp of flax meal and toss in some raisins to sweeten it up.
    LOVE the idea of making in the crockpot and using it through the week. Definately a time saver!
    And can I just say…I love, love, love this website!!!!

  68. Maryea @ Happy Healthy Mama

    November 3, 2010 at 8:23 am

    Crockpot oatmeal is the best!!

  69. Nicole

    November 3, 2010 at 7:39 am

    I always grate a pear or an apple into my oatmeal. it’s so yummy! It’s the ultimate cold weather breakfast. But i eat it all year round, too!

    • Alison

      November 3, 2010 at 11:38 am

      Good idea!

  70. Sarah@narutaldiabetic

    November 2, 2010 at 7:35 pm

    Such a great idea for the crockpot! I love steel cut oats, but never have time to make them in the morning. Thanks!

  71. Tracy

    November 2, 2010 at 7:01 pm

    I meant crockpot. Stupid auto correct.

    • Jacqueline

      November 2, 2010 at 7:29 pm

      Oh Tracey – that was really funny!

  72. Tracy

    November 2, 2010 at 7:00 pm

    What size crackpot did you use?

    • catherine

      November 2, 2010 at 11:23 pm

      I’m not sure of the exact size, but it’s quite large!

  73. Sarah

    November 2, 2010 at 6:58 pm

    What if i wanted to add ground nuts (almonds, walnuts) to this before cooking – how much would you add and would you need to add more liquid?

    • catherine

      November 2, 2010 at 11:19 pm

      I would use 1/2-1 cup of nuts. Yum!

  74. Megan A

    November 2, 2010 at 5:52 pm

    What a nice idea. I love making things in the crockpot, especially during this time of year. Sometimes I make a wild-rice blend in the crockpot and it’s so deliciously risotto-like. thanks for all your inspiration, catherine!
    Megan A

    • julie

      November 3, 2010 at 8:13 pm

      what is the rice/risotto recipe you use in the crock pot?

      That sounds great.

      • Megan A

        November 8, 2010 at 8:16 am

        p.s. sorry to be so vague with the cooking time; i usually cook mine on high for between 4 and 6 hours.

      • Megan A

        November 8, 2010 at 8:10 am

        hi julie— sorry there’s been such a delay! i usually just put in 2 cups of wild-brown rice blend with 4 1/2 cups of broth and cook for at least 4 hours… i like to add veggies maybe an hour before it’s done so they don’t turn to mush.

  75. Alison

    November 2, 2010 at 5:04 pm

    Definitely trying this recipe!! Also love the spoon in the pic…where can I find it?

    • catherine

      November 2, 2010 at 11:19 pm

      I think I got the spoon at World Market :)

  76. Vanessa

    November 2, 2010 at 4:23 pm

    Could you use the crockpot for traditional oatmeal or only for steelcut

    • Brunno

      February 4, 2014 at 6:18 am

      Nicole! You can double the batch, and it sluohd fit into a 6-7 qt. crock pot but it most likely will be very full????? I usual make them in two smaller crock pots when I want a double batch! Happy Crocking!

    • catherine

      November 2, 2010 at 11:18 pm

      Yes, just cut the cooking time in half!

  77. Allison E

    November 2, 2010 at 3:59 pm

    For moms who don’t have a crockpot a small batch of oatmeal in a thermos is super easy too.

  78. filaree way

    November 2, 2010 at 3:55 pm

    They now have GF Steel Cut Oats (I just saw them!) at the store so I can try this. My guess is this recipe does need steel cut oats because they take longer to cook (hence why most people don’t use them) and would be great in a crock pot. They are truly fantastic. Steel Cut Oats are different from rolled or old fashioned oats for those that ask. You can get them at Trader Joes or any other supermarket (sometimes they come in a can or Bob’s Redmill comes in a clear bag). Can’t wait to try!

  79. Kristy

    November 2, 2010 at 3:37 pm

    Are steel cut oats different from rolled oats? “Old fashioned oats”? DO I have to use the steel cut kind? This sounds AWESOME! I am so glad you posted this recipe.

    • Alison

      November 3, 2010 at 11:36 am

      I would this the rolled oats would turn to mush. I think steel cut is supposed to be healthier as well.

      • Sarah W

        March 7, 2011 at 11:59 pm

        I use rolled all the time and it comes out great. A little smoother maybe but still the same. I’ll also toss in half steel cut and half rolled if I don’t have enough. Use a little bit more rolled than you would steel cut though. :)

    • Mikal

      November 2, 2010 at 5:38 pm

      Steel cut oats are different. I use Bob’s Red Mill oats. Here’s some information from their site for you. Super yummy! http://www.bobsredmill.com/steel-cut-oats.html

  80. Tamara

    November 2, 2010 at 3:27 pm

    I’ve got steel cut oats, but have never used them because I thought they required extra prep time. Do you have to pre-soak or do anything special to them before adding them to the crock pot?

    • catherine

      November 2, 2010 at 5:04 pm

      No just toss them in! :)

      • Tamara

        November 3, 2010 at 1:19 am

        Awesome! I just turned on my slow cooker. Excited to see how this turns out and if my one-year old is a fan. She has dayhome tomororw, so it’s the perfect morning to have breakfast all ready to go.

  81. Carrie Harnish

    November 2, 2010 at 3:17 pm

    I love my steelcut oatmeal this way! I make a batch for Monday morning and reheat it with soy milk all week long. I love to stir a spoonful of nutella into it with chopped up fruit – strawberries and raspberries are awesome, or just apples and cinnamon! Peanut butter works well too. Oatmeal does need a bit of help to make it extra yummy!

  82. AmyJ

    November 2, 2010 at 2:51 pm

    We love doing our steel cut oats this way, but they get too mushy for us on low, so we do them overnight on the “keep warm”, then I turn them to high for about 30 minutes while I’m getting the kids up and dressed. Also, we love frozen blueberries hidden in the bottom of each bowl to cool the oatmeal down and make it a funky purple color.

    • jean

      January 11, 2011 at 10:31 pm

      Do you put in milk as well? I’m afraid it will spoil over night…

    • Anne Marie

      November 3, 2010 at 8:46 am

      I love that idea! I like the steel cut oatmeals’ texture, the ‘crunch’ so to speak… I’m going to try this tonight!!

  83. Megan

    November 2, 2010 at 2:26 pm

    Steel cut oats are my favorite and I have been meaning to make them in the crock pot forever. I’m a little worried that they will be to soft when made in the crock pot instead of having that wonderful crunchy texture that I love. Do they still keep their texture?

    • Laurel

      November 4, 2010 at 10:20 am

      When I make these in the crock pot, I put it on “simmer” for 8 hours and the oats are still somewhat crunchy. I know other people who cook these on the warming setting, too.

    • catherine

      November 2, 2010 at 5:05 pm

      The texture is just like regular oatmeal, nice and soft :)

  84. Michelle

    November 2, 2010 at 2:26 pm

    I wonder, if rice milk would make this too runny? It’s so much more watery, then milk.

    • Laurel

      November 4, 2010 at 10:18 am

      Some people make this recipe with no milk and all water so I’m sure any liquid would be fine.

      • Crysta

        February 13, 2012 at 11:09 am

        I use SO delicious coconut milk for my family. It works great! That brand doesn’t have an over whelming coconut flavor.