You’ll sleep like an absolute ROCK STAR knowing that there’s Slow Cooker Porridge cooking away on your bench.

You’ll wake up, give it a stir and brekkie’s on the table in a minute.

It’s quicker than cereal, I reckon!

This recipe for overnight slow cooker porridge has been an absolute favourite from my Slow Cooker Course. It’s so versatile, you can add any and every side you like. Truth be told, my little guys have taken this in a thermos to school with lashings of honey and blueberries.

Here’s how to make it:

STEP 1: Pop your oat groats in the slow cooker. Note here I say ‘groats’. These are the wholefood option of oats, before they’re steamed and pressed into whole or quick oats. You’ll find them in the health food aisle at the supermarket or any great health food store. I buy mine from The Source Bulkfoods. And if you want to save on washing-up, make this in a glass bowl that fits right in your slow cooker.

STEP 2: Add your water & milk. Any milk will work here, just not the tinned coconut milk. I love using my homemade cashew milk to give it a really creamy, protein-rich taste.

STEP 3. Add in the remaining ingredients along with a knob of butter. You might like to do that after it’s cooked, I prefer it now.

STEP 4. This is what you’re waking up to, deliciously cooked porridge with a crust on top. Never-fear girlfriend, give it a quick stir, add some more milk if you feel it needs it and baby, that is the most deliciously creamy porridge right there!

STEP 5. Add anything and everything to the top of your porridge. The kids love homemade coconut yogurt from my Fermenting Course, frozen berries and raw honey. I like adding grated carrot, cinnamon and some walnuts to mine, it’s a real carrot cake feel!

Slow Cooker Porridge Recipe

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• Total Time: 8 hours
• Yield: 8 1x

Ingredients

Units USM Scale 1x2x3x

• 2 cups oat groats
• 3 cups water
• 3 1/2 cups milk of your choice
• 1 tbsp apple cider vinegar or kombucha
• 1/4 cup maple syrup
• 1 tbsp vanilla paste or essences
• Knob butter
• Pinch salt
• 3 tbsp collagen powder (optional)

To Serve

• 100 g frozen blueberries
• 1/2 cup shredded coconut (toasted)
• Maple syrup

Instructions

1. Pop everything in the slow cooker but the serving ingredients. Give it a good stir and cook on low for 4-hours and let the keep warm function kick in. If you want to save on washing up, you can pour everything into a glass bowl that fits in your cooker. That’ll mean the edges don’t go crispy too.
2. In the morning go ahead and toast your coconut.
3. While you’re doing that, stir your porridge and have a taste. It might need a touch more milk.
4. SERVING SUGGESTIONS: Serve your porridge with all the yummy sides.

Notes

Oat-free: Switch to buckwheat groats and increase the liquid to 8 cups in total

• Author: Stacey Clare
• Prep Time: 5 minutes
• Cook Time: 8 hours
• Category: Breakfast