-
1
Throw everything in the crockpot the night before (see note below regarding prep for the crock, which you would need to do before adding ingredients), and whisk, whisk, whisk!
-
2
As for the milk, I used skim milk, but you use whatever kind you drink (you can also use soy, almond or rice milk).
-
3
I love cinnamon, so I threw in a dash. You can omit it entirely or add a little more. Do whatever floats your boat. Cook on low for 5 - 9 hours. The cooking time depends on your crockpot and how you like your oatmeal. I prefer mine thicker so that I can thin it to the best texture.
-
4
After cooking, give the oatmeal a good strong stir to make sure everything is nicely incorporated. The oatmeal will be very thick; I thinned mine with a little milk. Now, add your toppings! Whatever toppings your heart may desire! Nuts, dried fruit, butter, sugar, honey, molasses or maple syrup!
-
5
This recipe freezes very well (I had a bowl of my previously frozen oatmeal this morning). Just divy it up into small containers, cool it in the refrigerator, then toss them in the freezer for another morning.
-
6
This recipe is sure to please any oatmeal fan. I'm currently playing with the recipe to make all sorts of flavors (my current favorite is banana nut. I will post that one later).
-
7
* NOTE: use whatever method you wish to make your crockpot non-stick (maybe you already have a non-stick one. Use liners, non-stick spray, whatevs. I did not use anything and it did stick. I simply let it soak with soapy water until I could scrub it clean, but some people may not have the affinity for washing dishes that I have.
