Prep 5 mins
Cook 8 hrs
This is my own adaptation of Alton Brown's Good Eats Overnight Oatmeal. You can find it on this site or foodTV.com, too. I adjusted for size of our little crock pot and to try to reduce the fat and sugar while increasing the taste and use of fresh fruits. I'll often substitute any fresh fruit we have handy that needs eaten. Strawberries, Peaches, and blueberries have made a nice medley. Our crock pot is a small Rival that only has Low, High, and Warm settings. Low boils over the oatmeal, but warm does it just fine. If it's loose in the morning, I'll turn it up to low for a few minutes and it usually firms up, although loose is good, too.
- 1⁄2 cup steel cut oats
- 1 1⁄2 cups 2% low-fat milk
- 1 cup water
- 1⁄2 cup dried cranberries
- 1⁄4 cup dried currant
- 1 cup blueberries (frozen or fresh)
- 2 tablespoons brown sugar
- 2 pinches kosher salt
- Combine all ingredients in small crock pot.
- Stir a little to ensure that all of the oats are exposed to the liquid.
- Turn crock pot on to lowest setting.
- Let cook overnight (at least 8 hours).