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Oatmeal in the Crock Pot

November 2, 2010

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!

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Oatmeal in the Crock Pot  (Serves 4-6)

  • Total Time: 5 hours,

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

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Comments






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  1. beanies

    November 6, 2010 at 12:13 am

    Reply

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

  2. Jen

    November 5, 2010 at 8:44 am

    Reply

    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

      Reply

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

  3. Kara

    November 5, 2010 at 8:19 am

    Reply

    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

      Reply

      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.

  4. Kim

    November 5, 2010 at 8:01 am

    Reply

    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

      Reply

      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!

  5. Anna

    November 4, 2010 at 10:22 pm

    Reply

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

  6. Kelly

    November 3, 2010 at 8:46 pm

    Reply

    **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

      Reply

      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!

    • Laurel

      November 4, 2010 at 10:24 am

      Reply

      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

      Reply

      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

        Reply

        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

  7. dawn

    November 3, 2010 at 7:42 pm

    Reply

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

  8. Kim B.

    November 3, 2010 at 7:40 pm

    Reply

    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

      Reply

      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.

  9. Shannon

    November 3, 2010 at 11:05 am

    Reply

    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!

  10. Kirsten

    November 3, 2010 at 9:27 am

    Reply

    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!!!!

  11. Maryea @ Happy Healthy Mama

    November 3, 2010 at 8:23 am

    Reply

    Crockpot oatmeal is the best!!

  12. Nicole

    November 3, 2010 at 7:39 am

    Reply

    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

      Reply

      Good idea!

  13. Sarah@narutaldiabetic

    November 2, 2010 at 7:35 pm

    Reply

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

  14. Tracy

    November 2, 2010 at 7:01 pm

    Reply

    I meant crockpot. Stupid auto correct.

    • Jacqueline

      November 2, 2010 at 7:29 pm

      Reply

      Oh Tracey – that was really funny!

  15. Tracy

    November 2, 2010 at 7:00 pm

    Reply

    What size crackpot did you use?

    • catherine

      November 2, 2010 at 11:23 pm

      Reply

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

  16. Sarah

    November 2, 2010 at 6:58 pm

    Reply

    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

      Reply

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

  17. Megan A

    November 2, 2010 at 5:52 pm

    Reply

    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

      Reply

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

      That sounds great.

      • Megan A

        November 8, 2010 at 8:16 am

        Reply

        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

        Reply

        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.

  18. Alison

    November 2, 2010 at 5:04 pm

    Reply

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

    • catherine

      November 2, 2010 at 11:19 pm

      Reply

      I think I got the spoon at World Market :)

  19. Vanessa

    November 2, 2010 at 4:23 pm

    Reply

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

    • catherine

      November 2, 2010 at 11:18 pm

      Reply

      Yes, just cut the cooking time in half!

  20. Allison E

    November 2, 2010 at 3:59 pm

    Reply

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

  21. filaree way

    November 2, 2010 at 3:55 pm

    Reply

    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!

  22. Kristy

    November 2, 2010 at 3:37 pm

    Reply

    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

      Reply

      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

        Reply

        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

      Reply

      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

  23. Tamara

    November 2, 2010 at 3:27 pm

    Reply

    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

      Reply

      No just toss them in! :)

      • Tamara

        November 3, 2010 at 1:19 am

        Reply

        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.

  24. Carrie Harnish

    November 2, 2010 at 3:17 pm

    Reply

    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!

  25. AmyJ

    November 2, 2010 at 2:51 pm

    Reply

    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

      Reply

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

    • Anne Marie

      November 3, 2010 at 8:46 am

      Reply

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

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