This easy to prepare breakfast can be made in a conventional slow cooker or on the slow cooking function on your multi cooker.
You can cook on low overnight (eight hours) or on high for four hours.
I can see the overnight function working well for those of you on early starts.
Or if perhaps you like to eat breakfast after a workout, the school run, or after milking in the sheds – then the ‘high’ function will work well for you.
If this recipe happens to make too much for you or your household, it will be fine in your fridge for a few days. Simply add 1/2 cup of milk or water and reheat over a low heat or in the microwave.
You can choose to cook your porridge plain using the base recipe and simply adding some toppings once cooked.
Topping ideas include;
1/2 cup of raisins and maple syrup
Chocolate chips and peanut butter
Brown sugar and stewed fruit
Stewed fruit and cream
Fresh berries and cream
Or you can add fruit and veggies to your porridge while it cooks to add more fibre and nutrients into your diet. Get your five plus a day ticked off early in the day.
You could try bananas, ground flaxseed, and cinnamon or perhaps apple, carrots, cinnamon and nutmeg.
Overnight Slow Cooker Oats
- Slow cooker
- Heat proof bowl
- Wooden spoon
- 1½ cups rolled oats
- 3 cups cold water
- 1 cups milk (you choose your preference)
- ½ tsp salt
- 2 mashed bananas
- 3 tbsp LSA or ground flaxseed
- 1½ tsp cinnamon
- 1 peeled and grated carrot
- 1 peeled and grated apple
- 1½ tsp cinnamon
- ½ tsp nutmeg
- Find an oven safe dish or bowl that will fit inside your slow cooker.
- Place all the base ingredients, and any ‘before’ additions you wish to use, into the dish that is sitting inside the slow cooker.
- Sit the dish inside the slow cooker and then pour cold water around the dish so that it comes about halfway up the sides.
- Slow cook on low for 8 hours overnight or 4 hours on high.
- Serves 6.