- Preparation and cooking time
- plus overnight cooking
- Serves 4
- 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)
- your favourite toppings - brown sugar or honey, sliced bananas, grated apple, blueberries, pinch of cinnamon, natural yogurt, etc
- STEP 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.
- STEP 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.