Slow-cooked porridge

Slow-cooked porridge

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(4 ratings)

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Cooking time

Prep: 5 mins plus overnight cooking

Skill level

Easy

Servings

Serves 4

Put this oaty breakfast into your slow cooker before bed and wake up to a bowl of creamy comfort in the morning. Add your favourite toppings

Nutrition and extra info

Additional info

  • Healthy
  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
264
protein
15g
carbs
33g
fat
7g
saturates
3g
fibre
4g
sugar
11g
salt
0.4g

Ingredients

  • 1 cup jumbo oats
  • 4 cups milk (or half milk, half water for a less creamy version), plus a dribble more milk to serve
  • ¼ cup dried fruits (optional)

To serve

  • your favourite toppings - brown sugar or honey, sliced bananas, grated apple, blueberries, pinch of cinnamon, natural yogurt, etc

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Method

  1. Heat the slow cooker if necessary. Find a sturdy ceramic bowl that will fit in the cooker. Put the oats in the bowl along with a pinch of salt, then pour over the milk, or a mixture of milk and water. Add the dried fruit, if using. Place the bowl in the slow cooker and put on its lowest setting and cook overnight for 7-8 hours. If anyone’s up in the night, give the porridge a quick stir to scrape up the crustier bits from around the edges and bottom, but don’t worry if not.
  2. In the morning, give the porridge a really good stir – it may have developed a crust on top, but just stir this in to break it up. Add a drop more milk to loosen if necessary, then ladle into bowls and add your favourite toppings.

Recipe from Good Food magazine, March 2014

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Comments

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mrscbishopwilton's picture
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This is a great idea but my slow cooker even on low, dried out the mixture over 8 hours. Tried a few times more tweaking the recipe but it was not well received at breakfast in our house. It seems to take on a watery tastelessness when done overnight.

Raye's picture

I do a variation of this recipe, but in mine I add 2tbsp light muscovado sugar, 1tsp cinnamon and 1/2tsp of vanilla extract.
I do this quite often and keep leftovers in the fridge... another way to impart flavour is to take a single chunk of dark chocolate (I use 70%) and drop it into the hot porridge, and give it a stir... it stops the same flavour becoming boring over time. It doesn't turn out bitter because of the sweetness of the sugar and kids will probably love choc porridge.

I also grease the pot on my slow cooker with butter or coconut oil, which adds another flavour to the mix, makes for much easier clean-up, and I cook it for nowhere near 8 hours. Try 4-5, on low.

Obviously the bigger your oats, the longer it needs. Muscovado is one of those "good" sugars - any sugar that is less refined than the white cane sugar is "good", but "wet" sugars are the best.

Hope this helps.

finskii's picture
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Followed instructions exactly but 8 hours in our crock pot has left me 1 hour scrubbing hard baked oats from the inside of the bowl. I did try the porridge regardless but it was truly terrible.
saw another recipe that says to use a bowl inside your crock pot - so might try this the next time.

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