Overnight Oatmeal- Dean - WI

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Overnight Oatmeal

Yield: 8 servings (1 cup each)


8 cups water
2 cups steel-cut oats (see Ingredient note)
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 teaspoon salt or to taste


  • Slow-cooker method: Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours.
  • Stove-top variation: Halve the above recipe to accommodate the size of most double boilers. Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon salt in the top of a double boiler. Cover and cook over boiling water for about 1 1/2 hours, checking the water level in the bottom of the double boiler from time to time.

Tips & Notes:

Ingredient Note: Steel-cut oats, sometimes labeled "Irish oatmeal," look like small pebbles. Do not substitute regular rolled oats, which have a shorter cooking time, in the slow-cooker oatmeal recipe. 

Nutrition Facts (per serving):
Calories: 193
Fat: 3 g (0 g sat, 1 g mono)
Cholesterol: 0 mg
Carbohydrates: 34 g
Protein: 6 g
Fiber: 9 g
Sodium: 77 mg
Potassium: 195 mg 

2 starch; ½ fruit 

From EatingWell: Winter 2004, The EatingWell Diabetes Cookbook (2005)



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