Slow Cooker Oatmeal

Slow Cooker Oatmeal

Karen Culp Wenzelmaier

"Oatmeal so creamy it's like tapioca! You will absolutely love this recipe. This is how oatmeal was meant to be!"
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Ingredients

8 h 2 m servings 208 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Just before going to bed, combine the oats and water in a slow cooker. Set on Low, cover, and let cook overnight. In the morning, stir in the salt and half-and-half. Scoop into bowls, and sprinkle brown sugar over the top.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

Read all reviews 152
  1. 171 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 use...

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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 ...

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 use...

I boiled the water added the dry steel cut oats and covered with lid.Wait 4 minutes then I turned off the stove and went to bed. In the morning the oatmeal is ready to be quickly heated (add the...

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 w...

I think that the wide variety of results on this recipe can be chalked up to crock-pot differences. To avoid a cooked on mess, your crock-pot needs to be 2/3-3/4 full when you turn it on. The r...

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 cook...

I wondered how people were cooking their oatmeal in a big slowcooker and finally found the one piece of info that many people were missing. Use the slowcooker like a bain-marie (water bath)! Ins...

Here's my secret to this recipe: Use a small dip size crockpot (about one quart), and keep on "warm" setting overnight - I was lucky enough to find a crockpot that small with that setting - it ...

I'll never make oatmeal the "regular" way again! Don't worry about it sticking to the sides a little, just stir it well first thing in the morning, then add your mix-ins (raisins are excellent)...

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