Reviewed: Jul. 8, 2008

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!).

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lovestohost

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2008

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.!!!!!!

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NANCY T.

Cooking Level: Expert

Home Town: Yonkers, New York, USA

Living In: Great Falls, Montana, USA

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Reviewed: Apr. 17, 2008

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!

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poppyseed

Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

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Reviewed: Mar. 26, 2008

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.

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Sue H.

Cooking Level: Intermediate

Living In: Travelers Rest, South Carolina, USA

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Reviewed: Jan. 1, 2008

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.

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AMYNTEXAS

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Dec. 27, 2007

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.

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gamemaven

Home Town: Riverside, California, USA

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Reviewed: Dec. 4, 2007

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.

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Kristy

Cooking Level: Expert

Home Town: Lino Lakes, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Nov. 11, 2007

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.

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GILL-G

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Reviewed: Sep. 23, 2007

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.

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newcook

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Reviewed: Aug. 23, 2007

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

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kristin

Cooking Level: Expert

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Reviewed: Aug. 7, 2007

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.

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1CONNIE

Cooking Level: Intermediate

Living In: Mount Pleasant, South Carolina, USA

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Reviewed: Apr. 11, 2007

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.

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pomkiwi

Cooking Level: Expert

Home Town: ???, Durham, England, U.K.

Living In: Nadi, Viti Levu, Fiji

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Reviewed: Apr. 3, 2007

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.

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CHOCAHOLIC

Cooking Level: Intermediate

Home Town: Athens, Ohio, USA

Living In: Washington, D.C., USA

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Reviewed: Apr. 2, 2007

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.

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KRISTY916

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Reviewed: Mar. 25, 2007

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!

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sweetaddiction

Cooking Level: Expert

Living In: Shreveport, Louisiana, USA

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Reviewed: Mar. 5, 2007

Well...the reviews prompted me to cook this for 4hrs and on "warm" for another 4. It was still a bit too 'goopey' [?]- "Please, sir, may I have some more?" We will try this again with different times and maybe some apples and cinnamon.

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momof7

Cooking Level: Intermediate

Home Town: Woodstock, Georgia, USA

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Reviewed: Mar. 3, 2007

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 :(

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ddcmommy

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2007

i read the reviews before i made this, and decided to add 2 tablespoons of butter to keep it from sticking to the crock. it either worked, or my slow cooker is not suceptible to sticking. i cooked it on low overnight, 9 hours, and it was fantastic. i made it again the next night with chopped apple added before cooking. if you do this, make sure to reduce the water by about 3/4 of a cup.

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79CARRIE

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Reviewed: Jan. 24, 2007

Very good, I made a batch over the weekend. It lasted me all week long. I place it in the microwave every morning with a pat of Margarine and a Tsp of Brown Sugar. After it is warmed up I add 1/2 of an apple. I am trying it with 1/2 peach next week

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LArreola

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Reviewed: Jan. 17, 2007

Yummy and easy. What more can you ask for. I used the Splenda brand brown sugar with good results.Even had some left and took it to work to share for breakfast with the gang...they loved it.

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