Crockpot oatmeal

Sunday, February 20, 2011

I've mentioned my love of hot cereals before. I'm loving oatmeal even more now that winter has returned to Northern California after our brush with spring. I have been putting oats in the crockpot at night before I go to bed so that I have a hot and delicious breakfast waiting for me when I wake up.

Whether you like the texture of rolled (old fashioned) oats or steel cut, the nutritional value is about the same (more info on that here). I have been using oat groats (aka whole oats) because I really like their hearty texture but any kind of oats (except for instant) will work well in this recipe.

Crockpot Oatmeal
Makes about 4 servings
  • 1 cup oats of choice (I like oat groats)
  • 3 cups of water (or recommended ratio of water +1 cup)
  • Optional mix-ins: chopped apples, raisins, dried, cranberries, cinnamon, nutmeg, cardamom, etc.
  1. Put oats, water, and mix-ins in crockpot and turn on low overnight*.
  2. To serve, I stir in 2 tablespoons of raw almond butter and top with a bit of unsweetened vanilla almond milk.
*Tip: If you find that your oats are sticking to the crockpot, try adding a bit more water the next time or use a holiday light timer to turn your crockpot off for you while you're still getting your beauty sleep!

Leftovers can be refrigerated and re-heated in the microwave with a little non-dairy milk. Feel free to get creative with the optional mix-ins!

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