Overnight Oatmeal

by Shauna Sever — March 10, 2008

Even though the sun seems to be coming up just a bit earlier these days, it's still chilly enough in the morning to make it awfully hard to roll out of bed. The promise of a delicious breakfast is sometimes the only thing that will really get me up and going, and if said breakfast can be oatmeal that's hot and waiting for me the minute I enter the kitchen? Even better. And not your old soupy, bland oatmeal either--we're using steel cut oats here, which provide tons of hunger-fighting fiber and protein, not to mention a nutty flavor and chewier texture that adds a whole new dimension to breakfast.

Even though its flavor and texture make the preparation worth it, properly cooked steel-cut oatmeal can take 45 minutes to cook on a stovetop, and really, who has that kind of time (or coherency) first thing in the morning? Having your breakfast working for you all night in a crockpot while you dream is the ultimate in multi-tasking and results in a creamy, earthy oatmeal bursting with fruit and spice. It warms the soul and makes it a little easier to start the day out right, not just with a full belly, but with a well-nourished one too.
Overnight Oatmeal

This recipe makes enough oatmeal for a small army, but make the entire batch and freeze leftover portions in individual servings in microwave-safe containers or freezer bags. Nuke for one minute or until heated through.

8 cups steel-cut oats
2 cups water
2/3 cup mixed dried fruit, chopped fine (try apricots, cranberries, cherries, raisins, etc.)
¼ teaspoon salt
Ground cinnamon, to taste
Combine water, oats, dried fruit, salt and cinnamon in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and creamy, 7 to 8 hours.