Crock Pot Oatmeal

We’re out of bagels and eggs both, which means my easy options for the morning are . . . toast. Just toast.

I realized that about 2am last night, and really did not want to deal with toast in the morning, so I threw together oatmeal in the crock pot. I know a couple people who make it that way, but they wouldn’t have taken it as a kindness if I called them for a recipe at two in the morning.

I absolutely winged it, but it turned out pretty okay, so here’s the recipe:


  • steel cut oats
  • water (sub milk for part of it, probably, if you want it creamier)
  • brown sugar
  • cinnamon
  • nutmeg

I have one of those big round cardboard cylinders of Quaker steel-cut oats, because I use them for making the topping for apple crisp. Use steel-cut instead of instant, because I don’t know what would happen if you used instant oatmeal and cooked it for seven hours, but it probably wouldn’t be good. The package has directions for how much water and oats to use for certain serving sizes, but the instructions are for making it stove-top, so I dumped about a cup of oats in the crock pot and resigned myself to making it up as I go along.

Oatmeal without seasoning is just a sad Calvinist self-flagellation, so then I added about a third of a cup of brown sugar. It ended up a bit sweet but not as sweet as, say, pancakes with syrup, so adjust by how much you want your day to start with candy. Sprinkle liberally with cinnamon and nutmeg. I then added two cups of water, because the instructions called for one cup for a half-cup of oats or one and three quarter cups for a cup of oats. Whatever, the proportions ended up right. You can probably stick to 2:1 proportions unless you’re not adding any sugar at all (why?) or you’re making it for a huge number of people.

Then I turned it on low and went to bed. At 10am, I stuck some in a bowl, and it was delicious.

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