Overnight Oatmeal

My crock pot obsession continues. This year, since I have to be at work two hours earlier, it’s carrying over into breakfast. Rich, Faith and I love oatmeal but none of us are crazy about the instant kind. I can put this recipe together the night before and we wake up to a huge pot of oatmeal that is deliciously creamy. Fortunately, Rich likes cold oatmeal even more than he likes hot oatmeal. Weird but true. For the rest of the week he’ll dish out the cold leftovers for breakfast. So will I, but I heat mine up because, ew.

Feel free to doctor this to your taste. Chopped apples would be yummy. I love the texture of the steel cut oats, but if you don’t, use 2 cups of the old-fashioned instead. Just make sure that your crock is 2/3- 3/4 full or you’ll have a lot burned to the sides.

3 cups old fashioned oats

1 1/2 cup steel cut oats

4 cups milk

water

4 Tbsp butter

1/2 - 1 cup brown sugar

Spray the crock of a 6 qt slow cooker, generously with Pam. Pour in the oats. Add the milk, butter and sugar. Pour in water until liquid is 1-2 inches from the top. Cover and cook on low 6 - 8 hours. Stir and let stand for a few minutes before serving. If you like raisins, add them at the end. Cooking all night will make them swollen and mushy.