losing it

6 Steps to No Muss, No Fuss Crockpot Oatmeal

It’s oatmeal season!! And crock pot season!! This makes me very happy. Especially since it means I get to wake up to piping hot oatmeal every morning. Here’s how:

1) Got a crock pot? Something around 5qt or more? Excellent*. Now go buy another one – a 3½ qt. Really. You could use a casserole dish, but you can pick up a small crock for around $10, and then you’ve got it handy for other stuff. Plus it can be hard to find a casserole dish that will fit.

2) Pick up some steel-cut oatmeal. It stands up to slow-cooking better than rolled, and also has a lovely, nutty flavour.

3) Put 1/4 cup of oats, 1 cup of water, and 1/8 teaspoon of salt per serving into the small stoneware (or casserole dish, if you must ;P).

4) Nest the small stoneware inside the larger one,  and fill the outer stoneware with water, like so:

This style of cooking is called “Bain Marie”, and it’s what keeps the oatmeal from burning to the sides of the crock.

5) Set a timer to let the oatmeal cook for 4-6 hours on low, finishing just before you get up (it will stay warm if you sleep in).

6) After you serve it up, dump the hot water from the big crock into the little one. By the time you’re ready to clean it (after breakfast, or <ahem> after work, or <ahem> 12 hours later when you’re ready to make tomorrow’s batch), cleanup is a snap.

*BTW, if you don’t have a crock pot, and you’re still reading this post, I assume it’s for the scintillating prose. I’m flattered. Now get shopping :P.

20 Comments

  1. Ah, I didn’t know about nesting the dishes! That’s a great idea. I had hit or miss results with the slow cooker – sticking and such – so I switched to the rice cooker which works great. Which makes perfect sense now that I see this post :) Same premise.

    This is the best way to cook oatmeal. You don’t have to babysit it, and you can easily make a big batch to reheat throughout the week.

    1. So the rice cooker works the same way? I’ve never actually had one.

      I got the idea from a completely different recipe – Chocolate Pot de Creme with Ganache on Stephanie O’Dea’s blog. I’d used bain-marie before in the oven (DH makes a really yummy bread pudding that way), but that was the first time I’d seen it applied in the slow cooker.There were actually a couple messes on the way to this solution, I blogged the whole rambling story here.

      Hm. It occurs to me – this probably means you could also make pot de creme in a rice cooker :).

      1. A rice cooker has a basin for water and then another basin for the rice (or a steaming basket for veggies) and cooks it by heating the water. So yeah, same idea.

        I’m not much of a baker, but even I could probably handle making dessert it the slow cooker. I’ve seen similar recipes for mason jar cakes done in the slow cooker. You use a wide mouth mason jar and stand it up in water in the slow cooker. I’ve never tried it though, and it never occurred to me that you could use a small baking dish of some kind. The beauty of sharing ideas!

  2. Do you cook it on high or low? I am guessing low but I don’t want to mess it up. Now I just have to go buy a small crock. I have wanted to make oatmeal in the crock pot for so long but never knew just how to go about it. Thanks!

  3. Scintillating prose *and* the increasing desire to buy yet another appliance for my kitchen, because oatmeal ready when I get up each morning would be *amazing*. That said, I don’t know if I can get steel cut oats in my neck of the woods: what do mean by rolled out not standing up so well?

    1. I’ve heard they get overly mushy in the slow cooker, I haven’t tried them myself. The steel cut maintains a hint of texture/lumpiness.

    1. Oh Finola, we have to get you using the crockpot! It is totally cooking for dummies. I know you’re not a dummy, but I also know you seem to think you don’t know how to cook. I just may make it my mission to change that. :P

  4. OMG – I have been wanting to have my steel-cut oats for breakfast but NEVER have enough time to cook them in the morning! Brilliant!! Thanks so much!!!

    1. Exactly! Even on the weekends, who wants to wait for breakfast? Much less babysit a pot on the stove. Enjoy your oatmeal!

  5. Hi Sasha, just wanted to know the yield. Is this a single serving? Just found you. Someone posted this link on Aarti Sequeira’s fan site.

    1. Hello and welcome! Yes, you use a 1/4 cup dry oatmeal for one serving, adjust everything accordingly for more. Can’t believe I didn’t say that – will go fix!

  6. Hooray for Internets. Look at this post from 2011 and still going strong in 2013. I guess this means that oatmeal and crockpots are FOREVER!

    Thanks for the post, Sasha! I’m going to try this one tonight.

    1. OMG I had no idea it was this OLD! Yeah, it’s addictive. I usually stop in the summer, and then take a while to remember to start again after the weather cools off, but let me tell you, if I could just REMEMBER every night I’d eat this every morning. Today, I decided to just set it to start this afternoon. Breakfast for dinner :)

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