For about 6 months, I have been making oatmeal in my crockpot. I can soak the oats during the day, and set my timer to turn the crockpot on at 5 in the morning. (I’m talking about an electrical outlet timer. No joke, one of the best $10 I ever spent in my kitchen!)
It is such a happy moment to walk into your kitchen and know that breakfast is ready!
I usually set up “generic” oatmeal that’s easy to flavor however you want. Once the plain (unflavored) oatmeal is ready, I make the decision to either flavor it all, or flavor it as per the portion. The benefit here is that each person can decide how they like it. I usually make enough for 6 servings, which means it lasts me until at least the next day. Sometimes I double it, and I’ve got generic oatmeal in my fridge for the whole week. :)
Needless to say, the directions here are for flavoring the whole batch.
Generic (Unflavored) Oatmeal instructions:
1 1/2 cups steel-cut oats
1/4 cup apple cider vinegar
- Pour oats and vinegar into bowl (or crockpot).
- Fill the crockpot with enough water to cover the entire amount of oats, plus about 1.5 inches on top of that. (So you’re eye-balling this.)
- Soak for at least 12 hours, but not more than 24.
- You want to set this to cook on high for about 2-3 hours before you want to eat it, which is why I recommend a switch timer.
- Cook for about 2-3 hours, or until to desired “mushiness” (we don’t like ours too mushy, and our crockpot runs “hot” so we rarely let it go over 2 and a half hours).
Pumpkin Pie Oatmeal
Mix the following ingredients into your cooked “generic” oatmeal:
1/2 can organic pumpkin puree
2/3 cup maple syrup
1 & 1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp clove
dash of salt
By all means, if you really love the pumpkin flavor, I would recommend adding the WHOLE can instead of just half and bumping up the cinnamon to your tastes. I’m sorry I don’t have a more exact measurement for it, but canned pumpkin is really the only kind I have :)