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.
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.
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!