Dinner isn’t the only thing your slow cooker can make for you. Wake up to the aroma of this delicious 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. 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 old picture below, I still had a little bit of the crispy edge phenomenon when I made this recipe in the past using a 6 quart slow cooker (because it’s all I had at the time) but I thought it added great texture.
Post updated 1/13/22, photo above is the original.
Welcome to our #NationalSlowCookerMonth Celebration!
January is National Slow Cooker Month and this week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!
- Slow Cooker Taco Noodle Soup from Cheese Curd In Paradise
- Slow Cooker Sago Kheerfrom Magical Ingredients
- Slow Cooker Teriyaki Chicken from Kathryn’s Kitchen Blog
- Slow Cooker Shredded Beef Fajitas from Blogghetti
- Slow Cooker Brazilian Feijoada from Palatable Pastime
- Italian Sausage Soup from A Day in the Life on the Farm
- Crockpot Ranch Chicken from The Fresh Cooky
- Slow Cooker Chicken Pot Pie from Karen’s Kitchen Stories
- Slow Cooker Country Style Ribs from Life Love and Good Food
- Hot Creamy Sausage Dip from Devour Dinner
- Beef Tips from Art of Natural Living
Two years ago: Stuffed Green Peppers
- 2 cups eggnog
- 2 cups water
- 1 cup uncooked steel-cut oats
- 1/2 cup dried cranberries
- 1/4 tsp salt
- 1 Tbsp chia seeds or ground flax seeds
- Optional toppings: nuts, dried cranberries, nutmeg, cinnamon
- Method #1 for crispy edges: Coat inside of 3-1/2 quart 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. Spoon oatmeal into bowls; add optional toppings, if desired.
- Method #2 without crispy edges: Coat inside of 3-1/2 quart 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 sit for 8 hours with it turned off. The heat will continue to cook as the slow cooker cools down. In the morning the oats will be cooked. Warm up and serve with additional toppings, if desired
- Store leftovers in refrigerator. Freezes well.
*You can use a larger slow cooker but it may cook a bit faster/more.