Slow-cooked oatmeal a filling breakfast on cool mornings
Fall's cool mornings are the perfect time for one of my favorite things – oatmeal cooked overnight in the slow cooker. I made a batch last night, and it really hit the spot.
The recipe is pretty basic and flexible:
- 2 cups old-fashioned rolled oats
- 4 cups water
- add anything else that sounds good. For me, it was a cut-up apple, some raisins and a little cinnamon, but I'm also looking forward to trying dried cranberries and walnuts. Or even chocolate chips, although those should probably be added in the morning.
Add ingredients to the slow cooker before you go to bed. Set on low. Enjoy in the morning. It makes quite a few servings, so you'll either be really full or have some leftovers. Or you could try paring down the recipe.
I sprayed my slow cooker with non-stick cooking spray before adding my ingredients, but it was still pretty goopy this morning. If you don't feel like soaking and scrubbing, you can buy slow-cooker liners. I've never tried them, but I hear they make cleanup easy.
Photo from The News-Gazette's Darrell Hoemann. It's actually loaded oatmeal, featuring ice cream and strawberries. You can add those things, too, if it strikes your fancy.