Porridge becomes very creamy with long slow cooking. Starting this recipe the night before means the porridge is ready in the morning with no effort.
I put the ingredients in a lightly sprayed pyrex bowl on a trivet in the cooker. This stops the oatmeal sticking. It never fails for me and I have been using my cooker for years to make oatmeal this way. I don't add salt. - 11 Apr 2007 (Review from Allrecipes USA and Canada)
It was lovely to wake up to hot oatmeal, but given my adaptations, I don't *need* to make this again, but might. I was using steel cut oats (granular in appearance / not rolled flakes) so I used the box ratio of 4c water to 1c oats. Plugged in at midnight. Awoke 7:00 a.m. to hot, creamy oatmeal. Required a stir to get rid of foamy layer, but not much loss in "cling-ons." *Note to self, use a crock pot liner for zero loss.* I stirred in salt and fat free 1/2 1/2, served a bowl with lite butter and Brown Sugar Splenda. VERY creamy, but a tad gluey. The chewy nutty texture from steel cut oats was lost; more akin to what microwave instant oatmeal is like. I ate a bowl, buttered a loaf pan and poured the rest into the loaf pan and chilled, wrapped. Next several mornings, I sliced a piece of "loaf" into a shallow dish w/ butter/sugar, and into the microwave it went for 1-2 minutes. Hot bubbling oatmeal followed, topped with a bit more 1/2 and 1/2, which was delicious. It stayed fresh for days and days that way. - 02 Apr 2007 (Review from Allrecipes USA and Canada)
I boiled the water added the dry steel cut oats and covered with lid.Wait 4 minutes then I turned off the stove and went to bed. In the morning the oatmeal is ready to be quickly heated (add the cream and sugar at that time) this is easy for those who don't have a slow cooker! - 22 Feb 2006 (Review from Allrecipes USA and Canada)