I should have heeded previous reviewers' advice and not attempted this, but it's so tempting to have piping hot non-instant oatmeal ready for you first thing in the morning. I tried. No luck. It's just as many other reviewers stated. A gluey gloppy mess, accompanied by crusty stuck to the side *burnt* oatmeal (and I sprayed the heck out of the crock pot w/PAM before I loaded it). Don't waste your oatmeal (or your time cleaning the crock pot!).

I was VERY disappointed with this recipe. I did as the recipe instructed, and in the morning had stuck oatmeal on the sides of the pot and a watery MESS in the center. Don't know if anyone else had this happen, but will NOT make this again.!!!!!!

If you like oatmeal that's not quite as creamy as this, use whole oats and 1/2 cup more water. It perfect!!! After 10 hours on low, it still has some nuttiness! Try it!

Yum this is so good. I make all the time now usually w/ steel cut oat & add some Quinoa & ground flax. Creamy, yummy & good for you. Even my young boys will eat with cream & sugar on top.

I really wanted this to work but didn't have great success. The recipe doesn't specify the type of oatmeal and I think that is the problem. I used quick cooking, put it in my small (dip sized crock)on warm for about 7 hours. I used milk instead of 1/2 & 1/2 and added a couple of tablespoons of butter. (I found that combination in a similar recipe from a slow cooker cooking site) Mine didn't stick to the crock but the texture was way too mushy for our tastes (tapioca like). I might try it again using regular oatmeal to see if I had better luck. It would be great to wake up on a school morning to a hot breakfast ready to go.

I don't usually make my oatmeal with milk (milk products). In the morning I had a sloshy-sour mess. I almost tossed the pot, what didn't cook burnt to the sides.

I made this last night. After reading all the reviews, I added 2 Tbsp butter and made a 1-1/2 batch, hoping to avoid the sticking! No such luck. The oatmeal was okay, but I had to use a lot of elbow grease to clean my crockpot! Also, I didn't add the 1/2&1/2 as it was extremely creamy on its own.

I too had to play with this recipe. The first time I made it, it stuck to the sides of the cooker and was too thick. It must depend a on the type of cooker you have. What works for me is 4 cups of water (or 2 cups milk and 2 cups water), 2 cups of oatmeal. Cook on "keep warm" for 8-10 hours. Sometimes I add raisins, cinnamon and brown sugar.

I really wanted this to work. Unfortunately, this was a disaster in our crockpot. Most of it was stuck to the sides and the middle was sort of a runny mess. Maybe this recipe is entirely dependent on your crockpot. I guess I'll go back to baked oatmeal.

This was not what I expected the oatmeal was soggy and had a burnt taste even though I cooked it for the apprpriate time.

I followed the other reviewers' advice and cut the water back to 2 1/4 cups. It really is creamy and delicious, especially when you add a packet of Splenda and some cinnamon to the bowl.

I put the ingredients in a lightly sprayed pyrex bowl on a trivet in the cooker. This stops the oatmeal sticking. It never fails for me and I have been using my cooker for years to make oatmeal this way. I don't add salt.

It was lovely to wake up to hot oatmeal, but given my adaptations, I don't *need* to make this again, but might. I was using steel cut oats (granular in appearance / not rolled flakes) so I used the box ratio of 4c water to 1c oats. Plugged in at midnight. Awoke 7:00 a.m. to hot, creamy oatmeal. Required a stir to get rid of foamy layer, but not much loss in "cling-ons." *Note to self, use a crock pot liner for zero loss.* I stirred in salt and fat free 1/2 1/2, served a bowl with lite butter and Brown Sugar Splenda. VERY creamy, but a tad gluey. The chewy nutty texture from steel cut oats was lost; more akin to what microwave instant oatmeal is like. I ate a bowl, buttered a loaf pan and poured the rest into the loaf pan and chilled, wrapped. Next several mornings, I sliced a piece of "loaf" into a shallow dish w/ butter/sugar, and into the microwave it went for 1-2 minutes. Hot bubbling oatmeal followed, topped with a bit more 1/2 and 1/2, which was delicious. It stayed fresh for days and days that way.

Tasted great, but I had to play with the ingredients a bit.. I found that 4 c of water for 1 c of oats was perfect. With 3 c water, the oatmeal had dried up by morning, and with 5 c it was too watery.

I really liked this oatmeal although my children weren't too happy with it. I cooked it on warm all night and had no problems with it. I will make this again for myself!

Hmmmm...I'm going to alter this recipe next time to only 1/2 cup half and half, 1 cup brown sugar and add raisins. The recipe as is was way soupy, thin and too creamy. So rich that my tummy hurt :(