I love a hot breakfast in the morning. But life with Baby Doc doesn’t always make that easy. Cream of wheat and oatmeal are some of my favorites, but I often don’t have the time to hang out by the stove while they cook. So I love using my slow cooker to make steel cut oats overnight!
Slow Cooker Brown Sugar Oatmeal
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This recipe for Brown Sugar Oatmeal is in “Slow Cooking All Year ‘Round” by Gooseberry Patch. I have had this book since it first came out, and I still love it!
When you’re doing oatmeal in your slow cooker, it is really important to use steel cut oats. Bob’s Red Mill Steel Cut Oats are my favorite. If you use quick-cooking oats, or even old-fashioned oats in your slow cooker overnight, you’re going to have a mushy mess on your hands in the morning. Be sure you don’t buy the “quick-cooking” steel cut oats, either – that will also give you a mushy mess!
I love steel cut oats. They have a little different texture when they cook up than old-fashioned or quick-cooking oats do. They have a thicker consistency, and the shape of the oat pieces actually hold up a bit. If you don’t cook them too long, they’ll still have just a little bit of a “pop” to them. (Don’t want to chew your oatmeal? Then just cook the steel cut oats a bit longer and they get nice and smooth.
Enjoy!
- 1 cup steel cut oats, uncooked
- 4-1/2 cups milk
- ½ cup brown sugar, packed
- 2 Tablespoons vanilla
- Optional: dried fruit or chopped nuts
- Combine oats, milk, brown sugar, and vanilla in slow cooker.
- Cover and cook on low for 4-5 hours.
- Top individual servings with dried fruit, chopped nuts, or other garnish.
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