Wednesday, February 6, 2008

Crockpot Oats

I am out the door by 7:30 a.m., and typically at my desk, working, by 7:45 a.m. I don't say "I'm not a morning person" -- I actually enjoy earling morning hours don't change my schedule on weekends, when I'm off. I get up at the same time. That said, I am seldom awake and organized early enough in the morning to make a hot breakfast. Ironically, a hot breakfast is probably my favorite meal of the day (and certainly the meal I most enjoy having out, in a restaurant, or on vacation).

A fellow Bento Enthusiast came to my rescue with her tip for cooking steel cut oats the night before. Others piped in with a crock pot method, which I now use.


  • 1 cup of Steel Cut Oats
  • 4 cups of water
  • 1/4 teaspoon of salt
  • 1/2 and 1/2

The night before, add 1 cup of steel cut oats (rolled oats or quick oats are not recommended; they become gummy) and 4 cups of water, and salt, to a smallish crockpot. Cook on low overnight. In the morning, scrape down the sides of the crock pot and throughly mix in the foam, water, and oats*. Add a modest amount (less than a 1/4 cup) of 1/2 and 1/2, and stir to blend. Serve, topping as desired.


For the leftovers, pour the warm or hot oats into a buttered loaf pan, cover with cling film, and refrigerate. The "oat loaf" will solidify very quickly, and I've kept it for as long as a week, with no ill effects or loss of flavor. Each morning thereafter, simply slice off a thick piece of oatmeal, place in a microwave safe dish, and microwave until hot and bubbling. The oatmeal will return to the loose and creamy consistency -- I promise. Top as desired.

*There will be some loss of product on the sides of the pot -- this is just the nature of the beast. I tried using a crock pot liner once -- it was a disaster. I lost more than ever.

My toppings of choice are light butter, Fat Free Half and Half, Splenda Brown Sugar Blend, dried currants, and chopped nuts. Yes, I know that Splenda is poison. I need Sugar Free baked goods, and use it, and Splenda Granular, for just about all baking. I make very few desserts and when I do, I use Splenda. No apologies. As for the half and half, it's surprpising palatable to me because they have the consistency right. I wouldn't serve it to company, but a tablespoon or so for thickening a sauce or to top my oatmeal is fine. No apologies for that, either.

Have a good morning. -- Kate


  1. I never thought to make oatmeal in the crockpot, and I am always too lazy to cook long-cooking steel oats in the morning...what a great idea!

  2. My sister Kate is right! This is really good. And for those of you with Trader Joe's...their steel-cut
    oats are just as good as more
    expensive brands. Weezie

  3. Weezie speaks true. I buy Trader Joe's Steel Cut oats (which are essential for crock pot cooking, you need the heartiness of this type). Also, for those without a crockpot, you can also try the stove top method. Bring water to a boil, add oats in the same ration, and cook for 10 minutes. Turn heat off, put a lid on, and let it sit overnight, undisturbed. The oats will hae slow cooked all night, however, they will be cool. You'll need to heat them, which is the only difference between the stove top and the crock pot method. Probably less loss of product as well.

  4. Thank you so much for your hilarious comments! Always love new visitors:) The oatmeal idea is genius. Might have to get on this bandwagon...