April 6th, 2009
Healthy, easy, quick… yummy too! All winter, we eat this at least 5 times a week, and the leftovers can be used as well (more on that later!). Here is Overnight Crockpot Oatmeal:
Get a large Crock Pot, and a 6 cup heat-safe bowl to fit inside. I use a white corningware bowl with a small rim on top. I don’t really measure anything, and it’s pretty easy to adjust the servings on a meal like this, so feel free to make more or less depending on your needs! We have to feed two adults and two kids with this, and next winter we’ll have another mouth ready to eat big-people oatmeal.
This is super yummy with butter and maple syrup, or with blueberries and a splash of half and half. We are big on “real” foods here - full fat milk, grass fed butter, organic maple syrup and wild blueberries. I also use steel-cut oats for this, but have used the regular rolled oats and it turns out just fine. The steel-cut oats have a slightly chewy texture, if that’s your bag.
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The Setup
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Real milk makes a difference... but fake would suffice as well
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1 Cup oats, 2 cups milk. Also, there is water in the crockpot halfway up the white bowl. Hard to see but it's there!
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Fill to rim with water
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Set it on low for the night
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Here it is right before bed
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First thing in the morning!
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Yummy glamour shot
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Served with (real!) butter and maple syrup this morning
That’s it! It’s easy, it’s quick, and because I use the Corningware bowl the cleanup is pretty simple!
