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Overnight Oatmeal (Slow Cooker)

Submitted by: ulrikedg on January 5, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Overnight Oatmeal (Slow Cooker)

Why spend 20 minutes cooking oatmeal on the stove in the morning when it can be piping hot and waiting for you when you wake up?

Difficulty: Easy

Servings: 4

Prep Time: 5   Cook Time: 4+ hours  


1 cup Bob’s Red Mill Scottish Oatmeal
4 cups liquid (water, milk, milk substitute)
1/4 to 1/2 cup dried fruit (optional)
sweetener of choice (sugar, brown sugar, maple syrup, stevia powder, etc)


Mix oatmeal, liquid, and dried fruit (if desired) in small crockpot. Set to low. Cook 4-8 hours. Sweeten to taste.

You can do this with any oatmeal that isn’t “quick cooking”. The key is to increase the liquid by 1/3 from what is recommended on the package.

(Original idea came from Not Your Mother’s Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann.)

Categories: Breakfast, Cereals

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  1. 1-5

    I just checked to be certain because I have eaten oatmeal ever since I was a child. The box of old fashioned rolled oats calls for 5 minutes cooking time. It is fast food!

    • 1-5

      Add in time for the water to boil before you even add the oats, and you’re closer to 15 minutes. Scottish oatmeal takes 10 minutes to cook, bringing the total to 20 minutes. McCann’s steel-cut oats need to soak overnight or cook more than 30 minutes!

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