Slow Cooker Oatmeal

I struggled with how to rate this one. The end result was good, but only because I had to make adjustments to have it turn out. I used a small 3.5qt slow cooker instead of my bigger one, and I'm glad I did as I think it would have dried out in the larger one due to more surface area/cooking surface. The term “overnight” needs to be more specific - it could mean 7 hours to some, or 12 to others, the latter leading to overcooked oatmeal. I did 9 hours and the edges were starting to brown, dry out and clump up. I would highly recommend spray your liner with cooking spray before starting. Also, 1 cup of half and half would cause a soupy mess. I used 1/2 cup and that made the oatmeal pretty runny. This definitely does not make enough for 4 servings. 1/2 cup dry oatmeal is usually considered 1 serving (per oatmeal packaging). Other than these issues, the flavor was good. If you want more texture and 'chew', use steel cut oats, as others have recommended.

I used steel cut oats and cooked for 3 hours. Nice and creamy...Will be making this recipe again with extras like apples and cinnamon.

Great taste and super creamy. The basics of this recipe are good but the execution needed lots of adjustment based on your individual crock pot. I used 1 c. steel cut oats, 4 cups water, 1 c. cream. Sprayed my crock pot with Pam and poured the 3 ingredients in, gave it a stir, set it on low, and let it cook for 4 hours. I checked it at 4 hours and to my surprise, it was done. Thick and creamy. A little stuck to the sides but not too much. I turned off the pot and let it sit over night. Super thick and creamy and all that was stuck on the sides had come off. Just added some milk and put in the microwave for a minute then add your toppings.

Well I loved the idea of this recipe. But it didn't work out for me at all. My oatmeal was a gushy mushy mess in the morning. I only cooked it for 6 hours. But it could be my crockpot cooks a little hotter. I don't think I'll make this again. Sorry