Last week, we officially broke out the slow cooker for the season and shared a gallery of dinner recipes dedicated to hands-off cooking. From turkey meatballs to chili-mac, we made use of the season’s most popular flavours to create several meals for your family to enjoy. This week, I want to add another slow cooker meal to your recipe repertoire by showing you how to make breakfast in your favourite countertop appliance.
Making oatmeal overnight is nothing new, but I stumbled upon a new technique over at Food52 that has yielded such great results I knew I had to share it. Instead of leaving your oats to cook in the slow cooker, you mix your ingredients in a 4-cup glass measuring cup and place them in the bottom of your Crock Pot surrounded by water to create a bain-marie effect. The oats are cooked gently and gradually using this method, which prevents them from turning into a gloopy mess like other overnight oatmeal recipes I’ve tried.
An added bonus is that you can serve the hot cereal directly in the jars it was cooked in, and there’s no sticky mess to clean in the slow cooker insert. Also, what could be better than waking up to a hot breakfast that’s ready whenever the kids are?
This basic recipe lends itself well to many flavour adjustments. You can also replace the cream with regular, almond or coconut milk if you prefer, and while I opt for brown sugar in my recipe, honey or maple syrup would work just as well.
Tell me, have you ever made slow cooker oatmeal before? What are some of your favourite hot breakfasts for busy weekdays?
Find the full printable recipe here: Overnight Slow Cooker Steel-Cut Oats