When you’ve got a long, chilly day ahead of you, a bowl of warm and creamy oatmeal is just the thing to keep you fueled and satisfied. To get cozy in the colder weather, I took the idea of overnight oats and transformed them into a comforting breakfast in the slow cooker. This is what an easy, nourishing breakfast is all about to me—simply set it and forget it the night before, then wake up to a warming breakfast ready to serve. Whether you’re trying to make busy mornings easier or indulging in a slow weekend brunch, this is the breakfast that will wake you up with a smile. Feel free to add an assortment of fruits, nuts, syrups, or jams—whatever you need to make it you.
I used Bob’s Red Mill steel-cut oats and followed guidelines for cooking the oats, but added an extra cup of liquid to ensure the result was creamy. Any brand should work the same. Steel-cut oats are hearty and will withstand hours of slow cooking. They’re also a little chewier than a rolled oat, which is nice if you’re someone like me who enjoys the texture akin to “al dente” in their morning porridge. I combined oat milk (to play on the oat flavor) and water with a mixture of butter—of course!—and brown sugar.
If you have any leftovers, you can store the porridge in an airtight container for up to 3 days. Pack in individual quart containers with toppings and take it with you (one of my favorite grab-and-go breakfasts!). Reheat slowly over low heat and add more oat milk to loosen.
Made this recipe? Let me know in the comments below!
