Overnight Crock Pot Oatmeal- Step by Step

So, every Friday, I have a group of friends over and we run 6 miles. Then we convene at my place for coffee and oatmeal. (except for the couple of oatmeal haters in the group- you know who you are.......)

The trick to crock pot oatmeal is using steel cut oats. If you try and use traditional rolled oats, you will just have one dry, crusty piece of oatmeal skin in the morning. (sounds appetizing, doesn't it?) Steel cut oats turn out all creamy and yummy, sort of the consistency of tapioca pudding. Mmmmmmm......

This is what steel cut oats look like:

 (The Fresh and Easy version.....)

(The Trader Joe's version....)

See how different they are from rolled oats?

So you need to use 1 cup of oats to 4 cups of water. When I make them for Friday mornings, we usually have around 8 to 10 people and I do 3 cups of oats and 12 cups of water.

So first, spray the inside of your crock pot with Pam, it makes clean up a bit easier. Then put the oats into the crock pot:

(aren't I getting super talented with the one-handed pouring photos????)

I have a 6 quart Smart Pot crock pot that my sister gave me for my birthday a few years ago and I LOVE it!!!!!!!!!!!! It has two temp settings, and then a "keep warm" setting that it goes to when the timer is done. (not trying to brag, but I have an AWESOME sister :) )

Anyhow, the 3 cups of oats is about the max I would want to put in that crock pot. I've done 3.5 and it fit but it was reeealllllly full.

So then you pour in  your water, and I set the timer on low for 8 hours. It is usually done several hours before we are going to eat it, but that's ok because it just clicks to "keep warm" and it stays nice and hot.

So then in the morning it will be all cracked and a little watery on the top, but once you stir it, it will be all creamy and delicious.......

Then you can add your toppings; the standbys here are pecans, dried cranberries, and brown sugar :)

Have a great Friday!!