crockpot oatmeal and a furnace on the fritz

I’m ready for summer!  Who’s with me?

Actually…I don’t really mind winter at all.  I moved smack dab into the middle of the Rocky Mountains, for goodness’ sake.  We have a wood fireplace and a reliable gas furnace to keep us warm on these sub-zero nights.

Oh wait, did I say a reliable furnace?  Because it’s not.  Reliable, that is.  This is one of those times when I’m more than happy to be renting our home.

For the last few nights, we’ve been sleeping in an upper-40 to lower-50 degree house.  Our furnace works just fine when the outside temperature is above zero, but when the negative temps come along, it just doesn’t want to work hard enough to keep the house above 60 degrees.

It actually hasn’t been all that bad.  We’ve stayed fairly cozy with our triple layers, warm slippers and a little space heater.  Our landlord has made a service call and the furnace should be fixed in the next week, thankfully.  I’m also thankful for the opportunity to remember and pray for those who don’t have the privilege of staying warm on these cold winter nights.

Last night before bed, I put together some crockpot oatmeal in anticipation of a cold, cold morning.  Crockpot oatmeal has quickly become one of my favorite breakfast foods.  It’s hot, easy to prepare, nutritious…and ready as soon as we get out of bed.

Creamy Crockpot Oatmeal

1 c. steel-cut oats (you can use rolled oats, but steel cut gives the final product a thicker and better consistency)

3 1/2 c. water

1 c. milk

1 T. brown sugar

1/4 tsp. salt

1/4 tsp. cinnamon (optional)

1 tsp. coconut oil (optional)

Combine all ingredients in a greased slow-cooker just before bed.  Cook on low overnight, no more than 8 hours.  It’s ready when you wake up!

I like mine with raisins, honey, and a little extra cinnamon.

The kids love it too and almost always ask for a second bowl!

Stay warm!





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12 Responses to crockpot oatmeal and a furnace on the fritz

  1. Beth says:

    I’m waving both hands in agreement with “I’m ready for summer!” Or at least, I am ready for spring…

    Oh, my. Y’all are for real cold. We are scandalized by our 18 degree lows! Haha! I am glad y’all are staying…cozy, shall I say, in your fritzy-furnace house!

    I will try the oats. My kids have mostly rejected oatmeal over the past year or two (bummer!!). Maybe this is because I gave it to them soooooo often for so many years?? Anyway, I’m up for any new way of cooking it, just to see if they’ll latch on again.

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  3. Lori says:

    I have all ingredients to make this, minus brown sigar. Would regular work just as well? Because im trying to get better breakfast, but i don’t have time to always make breakfast nd would love to do this.

    • Abby says:

      Sorry, Lori, I just saw your comment! Any type of sweetener works in this recipe — it’s very versatile! I often use honey or maple syrup, and regular sugar would be fine as well. Thanks for stopping by!

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  6. Celia says:

    Will the proportions work if I double the recipe?

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  8. Aileen says:

    I’m going to try this tomorrow night, I just moved smack
    Dab in the middle of the Rockies as well so looking forward
    To a nice hearty breakfast.

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  10. Bridget says:

    Can you use almond milk instead of regular?

    • Abby says:

      Hi Bridget! I’m sorry…I somehow missed your comment. You can use any type of milk in this recipe! I often use almond milk myself.

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