Overnight, Slow Cooker Eggnog Cranberry Steel-Cut Oatmeal

I know I left you hanging on Friday by saying I specifically whipped up homemade eggnog to use in a recipe, so today I am telling you why I went through all that trouble. I used it in slow cook oatmeal! Why? Because there’s nothing better than breakfast ready and waiting for you in the morning. And when you live by yourself that notion is pretty much impossible (without a slow cooker).

The eggnog added the perfect amount of sweetness to the oatmeal, which is why you don’t see any sugar in the ingredient list. So yes, homemade eggnog was worth the extra time in order to make this oatmeal. Eggnog may actually become a year round thing so I can continue to have a supply of this oatmeal. All to myself.

Also, I would like to point out that you can cook this oatmeal two different ways in your slow cooker. The first method cooks on low continuously, and leaves you with crispy edges along the walls of the slow cooker. But if you would prefer not to have those edges, cook it on high for a short time and then it stays in the slow cooker while it cools overnight. It’s as if you blast it with heat and then let it gradually go down to low and then off, which means you will have to heat up the finished oatmeal in the morning. The latter method is the one I used. As you can see in my picture, I still had a little bit of the crispy edge phenomenon but I thought it added great texture.

Slow Cooker Eggnog Cranberry Steel-Cut Oatmeal

Two years ago: Stuffed Green Peppers


Serves 6


2 cups eggnog

2 cups water

1 cup uncooked steel-cut oats

1/2 cup dried cranberries (craisins)

1/4 tsp salt

1 Tbsp chia seeds or ground flax seeds

Optional toppings: chopped nuts, additional dried cranberries, additional eggnog, sprinkled with nutmeg or cinnamon

  1. Method #1 for crispy edges: Coat inside of 3-1/2 quart (or larger*) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approximately 5 hours, or until oats are cooked & softened, and edges have browned. (Slow cooker times may vary.) Spoon oatmeal into bowls; add optional toppings, if desired.
  2. Method #2 without crispy edges: Coat inside of 3-1/2 quart (or larger*) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover and set on high for 1.5 hours. Stir, cover and turn off heat. Let them sit in crock pot for 8 hours with it turned off. The heat will continue to cook them as the crock pot cools down. In the morning the oats will be cooked. Warm up and serve with additional toppings, if desired
  3. Store leftovers in refrigerator. Freezes well.

*I used a 6 quart slow cooker since that’s all I have.

Source: Adapted from The Yummy Life and Mother Thyme.



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