Cooking oatmeal overnight in a slow cooker results in a smooth, creamy porridge that can easily be ladled out the next morning, as long as you are willing to risk some burnt oatmeal edges and a sticky clean-up situation. However, this method of turning your slow cooker into a double boiler eliminates the risks of burnt oatmeal and a time-consuming clean-up job.
Store oatmeal in Tupperware in the refrigerator for up to 1 week. Add a splash of milk, then reheat oatmeal portions in microwave for 30 seconds.
Note: You must use steel-cut oats, also known as “Irish oatmeal,” which look like small pebbles. Do not substitute regular rolled oats, as these have a much shorter cooking time.
Yield – 4 servings
3 apples, cored and cut into 1/2-inch cubes
1-1/2 cups 2-percent milk
1-1/2 cups water
1 (heaping) cup steel-cut oats
2 tablespoons maple syrup
1 tablespoon ground flax seed
1/2 teaspoon cinnamon
1/4 teaspoon salt
Optional garnishes: walnuts, almonds, bananas, dried fruit
Directions
Find a heat-proof bowl that will fit comfortably inside your slow cooker. Grease the inside of the bowl with butter or cooking spray.
Fill the slow cooker with water (on the outside of the bowl), until it reaches approximately halfway.
Place apples, milk, cider, water, oats, sugar, flax, cinnamon and salt to the bowl, and combine thoroughly.
Place the lid on the slow cooker and cook on low for 7 hours.
