Oats. Oatso versatile (sorry), but definitely best eaten as porridge. I was initially going to say that Slow Cooker Porridge is a great winter warmer, then Rebecca had a bowl for breakfast this morning – and as I type this from my garden in London it’s 32 degrees. Go figure.
So…either as a filling summer breakfast or a fabulous winter warmer on a cold frosty morning – you’d have to be mad to not to love slow cooker porridge!
What’s particularly nice about this recipe is that it’s very easy to tweak after it’s cooked. Adults that love sultanas and raisins? No problem, add them in. Fussy toddler that likes plain porridge? Then serve as it is!
This recipe is great because you literally just throw it all into the slow cooker, give it a stir, and come back in the morning to a breakfast ready to be eaten!
Can I add fruit to porridge?
Yes, absolutely – but do it after it’s cooked. Blueberries, dried apricots or strawberries all work well. Don’t be afraid to experiment!
How long can I keep porridge?
Keep porridge in the fridge for up to three days (if you can make it last that long!). Heat it in the microwave and ensure it’s piping hot throughout before serving. If the porridge looks a little dry, top up with a splash of milk to loosen the consistency.
Can I freeze leftover slow cooker porridge?
Yes – you can keep it in the freezer for three months. Divide into portions before freezing it.
How to make Slow Cooker Porridge
Slow Cooker Porridge
- 250 g porridge oats
- 1 pint milk
- 2.5 pint water
- Wipe the inside of the slow cooker with a little oil to stop your porridge sticking whilst it cooks.
- Put everything in the slow cooker, give it a stir, then cook on low for 8 hours.
- Serve with raisins and a drizzle of honey to sweeten.