Wednesday, June 2, 2010


Slow cookers can be used to cook a number of different kinds of foods besides stews, soups and roasts.  I use mine to make porridge and I cook it overnight so that when I get up in the morning, breakfast is already made.  The two recipes I have included below both make big batches of porridge and it lasts for the week in the fridge.  I heat up a bowl of porridge in the microwave.  

These two recipes are a bit different from each other and if I had to choose my favorite, I would go for the second recipe - oatmeal with fruit, nuts and spice.  When I made this recipe I did not have all of the amounts of steel cut oats and cranberries so I used old fashioned rolled oats to make up the 2 cups and I didn't have a full cup of cranberries so I added raisins to make up one cup.  It worked out fine.  This second recipe is my preferred choice as I like chopped nuts and cranberries in my porridge.

Crock Pot Porridge


½ cup cracked wheat
1 ½ cups steel cut oats
½ cup rye flakes
½ cup brown rice
¼ cup wheat germ
6 ½ cups water or combination of rice milk, soy milk, almond milk, regular milk
½ cup raisins
½ cup chopped dates
1 ½ tbsp vanilla
pinch of nutmeg


Place all of the ingredients in a crock pot.  Cover and cook overnight at the low temperature setting.   Serves 8.

From The Eat-Clean Diet Cookbook

Slow Cooker Fruit, Nuts, and Spice Oatmeal
2 cups steel cut oats
2 cups diced apple
1 cup dried cranberries
1/2 cup slivered almonds
1/2 cup chopped pecans
3 cups water
1 cup milk
1 tablespoon ground cinnamon
1 teaspoon pumpkin pie spice
2 teaspoons butter

1.              Combine the oats, apple, cranberries, almonds, pecans, water, milk, cinnamon, pumpkin pie spice, and butter in a slow cooker. Cook on Low overnight or 8 hours.  Serves 8.



  1. I found this oatmeal recipe in the National Post today - it looks really good.