Slow Cooker Oatmeal has been one of my family’s favorite breakfasts for over three years now and my kids request this version more than any other. We truly do love oatmeal, as evidenced by all of the oatmeal recipes here on the blog! Stovetop oatmeal, baked oatmeal, slow-cooker oatmeal; oatmeal is on our breakfast menu multiple times a month.
At first glance, crock-pot oatmeal might seem like a long wait for breakfast, but I promise that it isn’t long at all. One hour is all it takes and you’ll have a delicious hot cereal ready to eat. The benefit of not having to watch the stove or do anything in the kitchen right before eating makes this perfect for busy mornings! I typically add the oatmeal ingredients to the Crock-Pot as I start our coffee in the morning. By the time the kids are up and ready for school, the oatmeal is ready to serve. Slow Cooker Oatmeal is not simply oatmeal made in a crock-pot. The texture is different, closer to a warm muesli cereal than a traditional stovetop oatmeal. As the oatmeal slowly cooks, the nuts soften and the dried fruit gives a natural sweetness to the oatmeal. I like to add a spoonful of brown sugar to the crock-pot, but it isn’t required at all. Check out all of our Oatmeal Recipes! Don’t miss the Cranberry Coconut Oatmeal Cookies too, they’re a favorite.
How to Choose a Slow Cooker
Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites: First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high. My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker? For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect. Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers. If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties. Kitchen Tip: I use this slow cooker and these measuring cups to make this recipe. {recipe originally posted 3-5-2015 – recipe notes and photos updated 12-29-2016} Here are some more breakfast recipes you might like: Scrambled Egg and Sausage Breakfast Enchiladas by Barefeet In The Kitchen Amish Breakfast Casserole by Center Cut Cook Cinnamon Raisin Bread Pancakes by Buns In The Oven Green Chile Quiche by Barefeet In The Kitchen Breakfast Pizza with Hash Brown Crust by The Gunny Sack Almond Crusted French Toast by The Noshery
