At first glance, crock-pot oatmeal might seem like a very long wait for breakfast, but I promise that it isn't long at all. One hour is all it takes and you'll have a delicious hot cereal ready to eat.
The benefit of not having to watch the stove or do anything in the kitchen right before eating makes this perfect for busy mornings! I typically add the oatmeal ingredients to the Crock-Pot as I start our coffee in the morning. By the time the kids are up and ready for school, the oatmeal is ready to serve.
Slow Cooker Oatmeal is not simply oatmeal made in a crock-pot. The texture is different, closer to a warm muesli cereal than a traditional stovetop oatmeal. As the oatmeal slowly cooks, the nuts soften and the dried fruit gives a natural sweetness to the oatmeal. I like to add a spoonful of brown sugar to the crock-pot, but it isn't required at all.
COOK'S NOTE: Depending on how long you cook it, you can allow the oats to absorb most of the milk, or serve it while there is still enough warm milk left in the crock-pot to drizzle over the top. My personal favorite "doneness" is right about the hour mark. This recipe works perfectly when doubled and it will easily feed 8-10 people.
Slow Cooker Cranberry Almond Oatmeal
Yields: 4-5 servings
3 cups old fashioned rolled oats
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon kosher salt
2/3 cup dried cranberries
2/3 cup sliced almonds
4 1/2 cups milk