Slow Oven Oat Porridge With Berries

 

Slow Cooker Blueberry Porridge (Oatmeal)

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Slow Cooker Pumpkin Spice Oatmeal. 1/2 cup gluten free steel cut oats 1 cup unsweetened vanilla almond, coconut or cashew milk 1 cup water 1/4 cup organic, canned pumpkin 2 tsp pumpkin spice 2 tiny scoops stevia. 1. Spray bottom of slow cooker with oil to avoid sticking. 2. Place all ingredients in the crockpot on low for 3-4 hours.

Servings: 4. In a slow cooker, combine the apple juice, water, almond milk, cinnamon and allspice and whisk to mix. Add the steel-cut oats and millet and stir, then cover and set on low. Cook for 7 hours.

When the mixture is thick, remove the lid and stir to mix well, then stir in the berries. Serves: 5 | Serving size: 1 cup (240ml) porridge and berries. A delicious and mouthwatering slow cooker oatmeal recipe that is packed with mixed berries and a little hint of brown sugar.

A great breakfast to start the day with! Every since I was a little girl, I have always loved oatmeal. I loved just plain oatmeal, chocolate oatmeal, fruit mixed in and instant oatmeal. Slow Cooker Berry Oatmeal is a wonderfully hearty and comforting breakfast using steel cut oats, frozen mixed berries and your trusty crockpot!

Save it for later and PIN IT. Oatmeal is a big deal around our house and so is the crockpot!! You guys may have noticed I have been posting quite a few crockpot recipes lately. Filled with creamy oats, sweet bananas, and berries, a hint of brown sugar and spices, this Slow Cooker Oatmeal is a breakfast that my whole family enjoys. Best of all, this slow cooker oatmeal can be made in just one hour!

Closer to a warm muesli cereal than traditionally cooked oatmeal, crockpot oatmeal is an awesome way to make oatmeal. The night before, combine the water, oats, blueberries and salt in a 3-qt or larger slow cooker. Cover and cook on low 7 to 8 hours or until oats are tender and creamy. Stir in cranberries and syrup. Use your favorite berries in this easy, creamy, and kid-friendly oatmeal recipe that can be made in your slow cooker or Instant Pot.

PIN FOR LATER This recipe is. Surprise—your slow cooker can make baked oatmeal too, says Foodie Crush. Using less liquid gives these banana, raisin, and nut-filled oats a thick, chewy texture that’s more cake than porridge. A WINNER! This is really good oatmeal.

The beauty of this recipe is you can adjust so many of the ingredients to suit your taste. For example instead of 2 cups fresh blueberries I substituted 2 cups mixed berries because I had a little bit of. Our Slow Cooker Nutty Blueberry Banana Oatmeal will give you something that tastes more like a crisp rather than a traditional oatmeal.

That said, don’t let its sweet creaminess fool you. The blend of vitamin, mineral, and fat-rich nuts and.

List of related literature:

Add oat berries and ½ teaspoon salt, partially cover, and cook, stirring often, until tender but still chewy, 45 to 50 minutes.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

For perfectly cooked oats in the slow cooker, low heat and only 4 to 6 hours cooking time are key.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

If you prefer a sweeter oatmeal, slice 2 or 3 pitted dates, soak them with the oat mixture, and cook all together or just add more honey.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

Steel-cut oats are much chewier than regular rolled oats and the cooking time is considerably longer, but the rice cooker is perfect for cooking the hearty, old-fashioned grain, especially after an overnight soak.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

* * Stir, Soak In then the the morning, cook oats for overnight 30 put seconds in a in microwavable the or until milk just in the bowl boiling fridge. and (lower-wattage cook for 1 minute microwaves on high.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

“This overnight fermentation gives the traditional dish its characteristic taste, slightly acid, that one seeks in vain in modern porridges.”29 With soaking, you can even do this with whole oats, though they need to cook longer.

“The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World” by Sandor Ellix Katz, Michael Pollan
from The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
by Sandor Ellix Katz, Michael Pollan
Chelsea Green Publishing, 2012

Option two for the morning rush: Prepare steel-cut oats in advance (on the stove top or using the slow-cooker method) and then freeze them in individual 1-cup portions.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

Very Berry Oats: Top with any variety of fresh berry or a mixture; if using frozen berries, stir them into the oatmeal as it cooks.

“The Doctor's Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance” by Travis Stork, Leda Scheintaub
from The Doctor’s Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance
by Travis Stork, Leda Scheintaub
Bird Street Books, 2014

Steel-cut oats and the chopped groats known as Irish-cut or Scotch-cut, which can be intimidating to cook properly on the stove top, are transformed into creamy cereals with no fuss in the slow cooker.

“Not Your Mother's Slow Cooker Cookbook” by Beth Hensperger, Julie Kaufmann
from Not Your Mother’s Slow Cooker Cookbook
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2004

To cook the oat berries, we sautéed some shallot for aromatic backbone, then added the water and oat berries to the pan.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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35 comments

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  • I’ve cooked porridge for years with milk and never had a spillage, let it boil over, or burnt the milk because I’m not a moron or an eight-year-old child. Can these overrated, overpaid, jumped-up cooks get any more patronising and pretentious? The Scots can have their porridge made with water. I’ve tried it. Not a patch on porridge made with milk.

  • It’s called a spitrtle, the Scottish porridge stirrer. Jamie oliver, I’m living on porridge and suggested konchee, so fed up, bland food diet, any tips to help, I’m veggie and have been put on a dairy and gluten diet? No nuts vegies, fed up and only eating one meal a day. Love your videos and TV, have many a book that I’m desparate to get back to. Not cut out for dairy and gluten free as well as being an awkward veggie ☺xx

  • After porridge is ready serve in to bowls then add milk and sugar. You know when its PERFECT it floats. Now that is Traditional Porridge…

  • I love to soak the oats in water the night beforedrain in the morning and cook with almond/coconut milk with chopped bananna and apple, sprinkle of salt cinnamon suger and maple syrup……..soaking over night takes the porridge to another level

  • I like my oats mixed with almond or hazelnut meal for extra nutrition. And cook it with apple and cinnamon (hazelnut meal), or banana and coconut (almond meal).

  • Yes, I add a large juicy medjool date cut into pieces (minus the stone) for sweetness and 5 organic whole almonds without skins (soaked overnight). Eat it with organic Rice Dream… yum.. or organic Oatley. Dates add sweetness without too many calories. Delish!!. Make porridge with water. Thanks again.

  • Hi Jamie, made the porridge just the way you showed it and while it was still warm in the pan I added 1 small apple peeled and chopped, a handful of golden raisins and slivered almonds. A pinch of cinnamon and vanilla extract. Then served it up with a drizzle of maple syrup and a dollop of jam. Husband loved it. Thank you!

  • Disappointing video:( He puts sugar in and on all the portions. My kids make their own oatmeal much better, healthier and without sugar.

  • Love this. You could put this one way before everyone starts to stir and bingo ready once they Finally got up! Our boys are such snoozy heads and would love this.

  • why would anyone need a video about how to cook porridge lol.
    take shredded oats, pour some boiling water over it (recommend using a induction waterboiler). wait few minutes. mix some milk in it for more flavour (optional). stir it. done. u can serve it as it is.

  • I was going to come over for a slice nje… but your friend is allergic to coconut!! Looks so yummy though!! feeling like I am missing out!!

  • My recipe:

    Put the oats in the bowl
    Add a little milk
    Add a little water
    Microwave for 1 minute and 30 seconds
    Allow to cool
    Top with anything

  • I am Germanistik and I was taught all my life that porridge is one of the most terrible british specialties. Now I tried it and it is sooooooo delicious! Thank you!

  • Well i like oatmeal porridge with dragon fruit. Its cheaper here anyway to buy dragon fruit than berries �� and it taste great with beautiful colour

  • That’s cool I didn’t know that I found this on the market and I wanted to try it I boil it with some milk honey and cinnamon stick it was sad because the oats it was very hard to eat even though I left it in the stove for a little bit now I know that kind of Oats is different than the other ones that’s why they call it steel cut oats

  • I have no idea what a “builders mug” is, but it looks like 2/3 mug full. (at 51 to 52 seconds).
    So correct recipe is 1 x very full mug of oats, 3 x 2/3 mug water (which is 2 mugs of water).
    Is that right Jamie?

  • When I was a child my grandma always used to make what I thought was porridge but I just learned it is actually called Congee. The difference is basically it’s made from white rice instead of Oats, it was really sweet and delicious.

    For some reason it was never passed down to my parents and me, wish I knew her exact recipe.

  • I put 2 250ml cups of milk, get it to a boil, put 1 250ml cup of rolled oats. Mix it till it starts to thicken, put 1 tablespoon of cocoa powder, a pinch of cinnamon and a bit of vanilla extract. Mix it till it’s fully mixed. Cut up 3 strawberries, put it on top. Then put whipped cream on top.

  • I will definitely give it a try, however I know you like constructive criticism and I just want to say I wish the ending was a little longer and we could actually see your stirring the oatmeal or tasting it. It felt very jumpy with the quick edits. Just saying

  • Cut a banana in half and fry in olive oil until it starts to caramelise itself and use that as a porridge topping! I’ve never gone back!

  • I make mine with a mix of milk and water. And to the bowl I add nuts & raisins with honey. I love adding bananas or apples but nothing available now in the lockdown.

  • I let it cook for 5 minutes then pour it in a colander to get rid of the white starch (I do not like the white starch that comes out of it) then I continue cooking it in already hot milk with cinnamon and a bit of vanilla extract and raisins.
    No butter or (olive oil) cause they can poison the nutrients.
    People should live healthy lives where beautiful souls can dwell in a pure body.

  • Steel cut oats, 2 parts water bring to a boil, add 1 part oats. Once “oozy” add in raisins, cinnamon, salt, maple syrup, and cayenne pepper. Spicy and delicious!

  • I have my standard porridge recipe: cook it with water, add (half) a squashed banana, a bit of cinnamon. Pour it into a bowl, add half an apple (cut into small pieces) and if I’m feeling particularly fancy (or if the banana is not ripe enough or if I don’t have an apple), I add some margarine or coconut milk, sometimes some hazelnuts or a bit of agave syrup. I tried it with peanut butter (because lots of people swear by it) but I don’t like it.

  • Did he says 3 cups of water to 1 oats??… I’ve just tried that and it’s taken me about half an hour to reduce enough so that it’s a semi solid.

    Think I’ll use 2 water next time so that I can eat it the same day

  • I know that water is more traditional but i find that i don’t like the taste unless i add heaps of sweetener. I make my porridge with non dairy milk (i’m dairy intolerant) then sweeten it slighly with either fruit or golden syrup

  • I made this with 1/3 cup of rolled whole oats, 3/4 cup water, medium till boil, then covered on low for 8 mins, then added 2 teaspoons of margarine/butter and it came out like pure icecream texture!!

  • I scrolled down forever and not a single person recommended adding a wee dram of whisky. Different oats and different whisky, never gets boring…

  • LOVE IT!>>> ur2.pl/1064 (You cannot set it to start at a certain time but that’s not a deal breaker for me). You can set it to run on HIGH, LOW for X hours which is really nice! I love the locking handles too!

  • hey, very nice video! To be honest my wife started to make porridge when she decided to turn vegan and since that time she discovered a lots of options how to make this meal absolutely brilliant. There are tons of versions of this with various seeds, jams, fruits etc.

  • I am the lazy quick oats and warm water person. I never cooked oatmeal because of the mushy texture… Steel oats will be my new experience.

  • My favorite oatmeal is a high calorie I like to prepare before a long bicycle ride.

    3/4 cup quick oats
    1 cup skim milk
    2 egg whites
    2 tbsp natural peanut butter
    2 tbsp maple syrup

    I just oats and milk in a pan on medium-high heat until it bubbles, than I lower the heat and throw the egg whites in. When they’re cooked, I put the mix in a bowl and stir in the other ingredients

    It comes down to about 600cal with 30g of protein and it’s DELICIOUS

  • Hi Meriam, just subbed love your channel, Im thinking to cook Oatmeal with cacao powder..must be yummy also..its like champorado here..

  • I have never tried slow cooker porridge. It must be more intense in flavor! That would be great for breakfast with wild blueberries from the forest. Unfortunately I won’t be in Europe this summer so I won’t be able to try this so soon. Looks very delicious Lucy.:)