Overnight soaked oatmeal is one of our favorite breakfasts. It’s inexpensive, my kids can put it together the afternoon before, and it requires no effort in the morning. We soak the oats for a few hours so the anti-nutrients found in them are broken down and the oats are more digestible. Butter or coconut oil is added to give some slow-to-digest fats to the oatmeal, this keeps everyone full all the way until lunch.
Recipe serves 4-6
Ingredients for Overnight Soaked Crockpot Oatmeal
1-1/2 cups thick rolled oats (find organic rolled oats here– don’t use instant or quick oats)
1 tablespoon lemon juice, yogurt, or kefir
4 cups water or milk
1/4 teaspoon sea salt (buy quality sea salt here)
2 tablespoons butter or coconut oil (buy quality coconut oil here)
1 cup chopped fresh fruit (1 apple , 1 pear here- I don’t peel, but my children don’t mind peels) or 1/4-1/2 cup dried (we use raisins often)
1/2 teaspoon vanilla
Directions for Overnight Soaked Oatmeal
This is a great activity for preschoolers to do- they can measure out the oats and water while mom slices the fruit.
Place oats, then lemon juice or kefir, then water or milk and salt in a 1-1/2 quart crockpot. Do not use one that is bigger than 2 quarts, crocckpots need to be 3/4 full to cook food properly without burning.
Add butter, fruit, and vanilla. Cover with a lid.
Turn slow cooker on low as you (mom) go to bed, oatmeal will be ready 6-8 hours later but can go a little longer if needed.
I like to have the children make this oatmeal while I’m making dinner, so it has a few hours to soak before we turn it on, this helps break down the anti-nutrients.
A note on crockpot temperature settings: The “low” setting works on mine really well, but I’ve also had crockpots that cook really hot. You may want to try the “keep warm” setting if yours has it first, and then work your way up to “low” if that isn’t warm enough. On this (the Proctor Silex 1-1/2 quart) slow cooker ‘keep warm’ really is a barely-keep-warm and low works well for cooking overnight.
A note on grains: Yes, after over 2 years grain free we do eat grains again! We eat about 1-2 servings of gluten free grains a day and gluten-containing grains occasionally.
Ingredients
- 1-1/2 cups thick rolled oats
- 1 tablespoon lemon juice yogurt, or kefir
- 4 cups water or milk
- 1/4 teaspoon sea salt
- 2 tablespoons butter or coconut oil
- 1 cup chopped fresh fruit two apples, an apple and half cup raisins, etc
- 1/2 teaspoon vanilla
Instructions
- This is a great activity for preschoolers to do- they can measure out the oats and water while mom slices the fruit.
- Place oats, then lemon juice or kefir, then water or milk and salt in a 1-1/2 quart crockpot. Do not use one that is bigger than 2 quarts, crockpots need to be 3/4 full to cook food properly without burning.
- Add butter, fruit, and vanilla. Cover with a lid.
- Turn slow cooker on low as you (mom) go to bed, oatmeal will be ready 6-8 hours later but can go a little longer if needed.
- I like to have the children make this oatmeal while I'm making dinner, so it has a few hours to soak before we turn it on, this helps break down the anti-nutrients.
If you’re looking for grain free crockpot recipes, come visit my Grain Free Crockpot Recipe Roundup!
Free Ebook this month only: 20 Grain-Free Breakfast Recipes
20 Delicious Breakfast Recipes suitable for GAPS and Paleo diets!
Matt @ Your Living Body
August 25, 2013 at 11:53 amNever really thought of oatmeal as something to cook in a crockpot. I’ll have to give it a try.
Kim
August 25, 2013 at 12:18 pmThat sounds really good — and really easy! Thanks!
Chara @ Stitching Hearts Together
August 25, 2013 at 12:19 pmI am wondering if the recipe could be doubled and then cooked in a larger crockpot? Do you have any experience with that? Thanks in advance!
Cara
August 25, 2013 at 1:03 pmI bet it could, but that would make way more oatmeal than we could eat so I haven’t tried it. If you do, I’d love to hear your experience!
Chara @ Stitching Hearts Together
August 25, 2013 at 4:11 pmI only have larger crockpots so I think I’ll try it this week. :) Will let you know how it goes!
Kristina
August 26, 2013 at 11:07 pmYou could nest a smaller vessel into your larger crock to decrease the space and just put one water half way up.
Shelby
August 27, 2013 at 7:29 amI put a pyrex bowl in my larger crock pot then add water to 3/4 of the way. It works perfect and it is easier to put away if there are any leftovers.
Leila
August 27, 2013 at 7:52 amHow does that work putting a pyrex bowl in the crock pot that is larger? I don’t really understand but i know my crock pot is huge!
Audry P
August 27, 2013 at 12:09 pmI am wondering how this would work as well? I have a 6 quart crock pot.
Robin
September 14, 2013 at 1:17 pmI assume it works like the way you cook a cheesecake in the over. Almost like a double-boiler.
Rebecca
September 18, 2013 at 6:21 pmYou could use the leftovers to make fried oatmeal. Add 1 egg per cup of leftover oatmeal. (I add cinnamon, too, but this recipe already calls for that.) Mix thoroughly. Place large spoonfuls onto a greased, preheated skillet and cook like pancakes. We serve it with honey.
Michele C.
August 25, 2013 at 1:59 pmThis is such a great idea. We’re new to GF and I’m happy to have found your website!
Krista
August 25, 2013 at 2:38 pmHi!
This looks delicious and so easy! I’m attempting to be grain-free but think I can handle a bit of soaked oatmeal here and there. I am wondering about the crockpot you recommend. I’m interested in it since it is smaller, and I am single and cooking for only myself- but do you know anything about what it made from? Does the ceramic contain lead? Is this something you are concerned about or do you feel it is safe enough to use?
Thanks!
Cara
August 25, 2013 at 6:44 pmI liked the size. As far as I know, Hamilton Beach are the only ones that are certified lead free, but I’m not concerned about lead that may or may not be present in this one :) Avoiding colored (red, blue) ceramic pieces might lower your risk too but I’m not sure.
Bonnie
August 25, 2013 at 5:11 pmHi, Cara:
Does not the kefir or yogurt or lemon juice curdle the milk? I would love to give this healthy, wholesome and filling breakfast a try.
Thanks!
Cara
August 25, 2013 at 6:43 pmIt will a little, but it’s just like making oatmeal with yogurt- not a big deal :)
Susan
August 25, 2013 at 9:20 pmI have a big crockpot so I put my oats, water and fruit in a red ware or glass bowl and set it in the crockpot. Fill the crockpot with water until it reaches 3/4 of the way up the outside of the bowl which is essentially a water bath. The oatmeal is crazy delicious with a texture like pudding. (I use steel cut oats too)
Eileen
August 25, 2013 at 9:31 pmI would love to try this with soaked buckwheat. My kids and I love that in the morning, instead of oatmeal. Do you think this would work?
Cara
August 26, 2013 at 10:38 amI think it would, if you try it let us know! :)
Deven
September 18, 2013 at 4:51 pmWhat a wonderful idea! My kids love buckwheat. My honey does too.
Karina
August 26, 2013 at 7:13 pmThanks for that tip Susan. I have a large oval shaped slow cooker so will give it a go if I can find the right shaped bowl.
Amy
August 26, 2013 at 11:39 pmWe often make overnight crockpot oatmeal with steel cut oats. I’m curious whether the soaking method applies to steel cut oats as well? Thank you!
Heike
August 27, 2013 at 4:11 amYou were mentioning dried raisins. I wonder would it work with other dried fruit – like apples or pears?
Cara
August 27, 2013 at 10:15 amYes, you may need to increase the amount of water if you use a lot. It would all be delicious :)
Ann
August 27, 2013 at 12:22 pmMy grandmother used to cook the oatmeal on the floor furnace overnight, before we had crock pots!
Kelly
August 27, 2013 at 8:52 pmWhere can i get a crock pot of that size that is lead free and safe??
Cara
August 31, 2013 at 9:48 pmHamilton Beach is supposed to be the safest brand.
Victoria
September 18, 2013 at 1:22 pmCara,
I just bought the Protor Silex one from your link. Is that not a safe one? Does it have lead?
I just made this oatmeal and enjoyed it for breakfast. It is delicious! However, I have a question: I felt it needed some salt. Did I miss that in the ingredients, or do you specfically not use salt for a reason?
Thanks!
Cara
September 18, 2013 at 3:08 pmI should add in salt :) I use the Proctor Silex, I don’t believe they’re a hazard, but it’s up to what you feel comfortable with.
Victoria
September 18, 2013 at 5:15 pmIt tasted better when I added some salt. :)
I love that little Proctor Silex. It is so cute! I will trust it.
Thanks for the recipe. It is delicious!
Bev
August 27, 2013 at 11:52 pmWhat do you soak your oats in? I know there are different methods. Thanks!
Gretchen
August 28, 2013 at 1:06 pmI doubled the recipe (4 kids plus me :)) with a large oval crockpot and it worked great! I used diced apples and raisins and called it apple pie oatmeal… my kids loved it, but I missed the heartier texture of regular oatmeal! :)
Cara
August 31, 2013 at 9:49 pmGreat! Thanks for sharing how it worked for you.
Liz
August 28, 2013 at 8:49 pmAnyone know if this will work with whole oat groats?
Mary
September 12, 2013 at 8:06 amJust a suggestion for anyone else making this, give it a stir once everything is in the crock pot. I didn’t and the oats were mostly cooked onto the surface of the pot. I am guessing all the moisture floated on top and the oats were trapped below. They peeled off in a sheet! My own fault, I was in a hurry and didn’t even think of stirring.
Sarah
September 12, 2013 at 8:57 pmI use a rice cooker set to brown rice setting for steel cut oats. Takes 90 min to 2 hrs to cook depending on machine. I set up the night before so it has time to soak. My rice cooker has a timer – just tell it when you want it finished and the machine will wake up maybe before you do!
Patty
September 12, 2013 at 9:14 pmMy blog research uncovered that it is very difficult to decrease phytic acid in oats by soaking but the addition of a few tablespoons of buckwheat provides phytase which greatly helps to breakdown the phytic acid in the oats. Your recipe does not address this so I thought I’d mention… The sites I refer you to for this consideration are nourishinggourmet.com and kellythekitchekop.com. Adding buckwheat would be an easy thing to do if it truly does help..
Victoria
September 18, 2013 at 1:24 pmThanks for that suggestion. I will give it a try. :)
Yvonne
October 21, 2013 at 3:01 amThe links to those e-mail sites don’t work. Are there any other resources that talk about decreasing phytic acid in oats by adding a few tablespoons of buckwheat? I guess I’m off to do my own google search…
Mary
January 25, 2014 at 11:17 amBuckwheat in what form?
Jane Metzger
September 27, 2013 at 11:11 amI made this and I have a large crockpot. It is a Hamilton Beach. I made half again as much. I also followed your suggestion about using the keepwarm function. It was perfect. The apples still had a little TOOTH to them which was fine with me. What is this about lead in the ceramic. It hasn’t been allow in the US for years. Caution is one thing, but some people are paranoid..
Greg Smith
October 3, 2013 at 6:24 pmMade it this week and thought it was great. Even better when we had some local gala apples to use. Thanks!
Charis
October 15, 2013 at 11:03 pmJust wanted to say thanks for this recipe. We have been making this on school mornings (my kids go twice a week). On the rare occasion that I don’t make it, my kids are truly disappointed as they love this breakfast so much. I love it because it is so quick and easy, and much healthier than cereal. Thanks for sharing it!
Cara
October 16, 2013 at 1:33 pmI’m so glad to hear! :)
Charmaine
November 17, 2013 at 2:17 pmMy daughter eats oatmeal every morning. I have been making a pot on the stove by bringing it to a boil then putting on the lid and steeping it like a pot of tea. I’m gonna try this!
Thanks!
Missy
January 22, 2014 at 1:06 pmI was wondering do you soak the oats in the same water you cook with? Wouldn’t the phytic acid that leaked out of the oats be in that water? I am new to this whole grain soaking thing.
theresa
April 8, 2014 at 2:09 pmMissy,
I’m thinking that the phytic acids are neutralized, thereby rendering them harmless. Would love to hear from others though. :)
Bethany
June 29, 2014 at 3:17 pmThe way I understand it is that the phytic acid is broken down into a form of phosphorus that is absorbable by the body.
Suzanne Swift
February 14, 2014 at 7:45 amI made this last night I did use a large crock pot but i put it on warm.It turned out fantastic.I added apples cinnimon and vanilla .yum
Bethany
June 29, 2014 at 3:16 pmThanks for recommending the Tooth Decay book and also for your helpful recipes! I’m curious what sort of wheat flour or wheat berry you’ve ventured into, and how you prepare it. I’d like to serve limited gluten to my kids (one of whom suffers from terrible tooth decay, and the other who has had imbalances that induced gum issues at age 4!) but I don’t know where to find that proper balance of ‘somewhat processed’ flour (avoiding the whole grain but also not getting refined, bleached products).
Thanks for any ideas!
Bethany
June 29, 2014 at 3:19 pmOne more question – do you ever use Steel-cut oats? Any thoughts on the differences between rolled and cut? :) Thanks!