Overnight Crockpot Steel Cut Oatmeal

Ever since being intro­duced to steel cut oats a few years ago, it’s become my favorite kind of oatmeal–by far! The only down­side is the cook­ing time. I’ve heard/read from var­i­ous sources that you can use your crock­pot overnight to make a batch. For some rea­son, I was unsure…scared to try it…worried about wak­ing up to some sort of big mess. But, after being inspired by the Pantry Chal­lenge to use up things we have & get back into batch/freezer cook­ing again, I decided to go for it! And, I was VERY pleas­antly sur­prised!! No burnt, gummy, or over­flowed mess–just a big ‘ole pot of steam­ing hot oats ready for breakfast!

Overnight Steel Cut Oatmeal:

Basic amounts:

- 1 C dry steel cut oats

- 4 C water

I tripled the amount (dar­ing, I know). I did 3 cups of oats and actu­ally a lit­tle less water–about 10 cups. It came close to fill­ing my pot, but still had a bit of room to spare (some­how I com­pletely for­got to take a picture…sorry!).

I turned the crock­pot on low at about 11:00pm and we came down­stairs at 7:00am to that lovely pot of oats. That pic­ture was taken before stir­ring or any­thing. Some of the oats were a lit­tle stuck on the sides and bot­tom, but it wasn’t much. We still had a lot of oat­meal! I left it plain so we could do what­ever we wanted with it. But, I’m think­ing about adding fruit next time like this deli­cious­ness from the Hun­gry Hun­gry Hip­pie.

The beauty of mak­ing a giant vat like this is, in our fam­ily, that lasted us all week. We just kept it in the fridge and could microwave indi­vid­ual serv­ings each day. And, even bet­ter, if that is too much oat­meal for the week, you can freeze it and use it over a longer period of time! Low cost, lit­tle time involve­ment, and high yield = my kind of cook­ing!

Do YOU make crock­pot oatmeal?

If you haven’t, I totally rec­om­mend that you try it! It was the eas­i­est hot break­fast I’ve ever made!