Overnight Breakfast Porridge
By Francesca Zani
Approved by the Delish Test Kitchen

Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
8 hrs 20 mins
Cal/Serv:
447
When you've got a long, chilly day ahead of you, a bowl of warm and creamy oatmeal is just the thing to keep you fueled and satisfied. To get cozy in the colder weather, I took the idea of overnight oats and transformed them into a comforting breakfast in the slow cooker. This is what an easy, nourishing breakfast is all about to me—simply set it and forget it the night before, then wake up to a warming breakfast ready to serve. Whether you're trying to make busy mornings easier or indulging in a slow weekend brunch, this is the breakfast that will wake you up with a smile. Feel free to add an assortment of fruits, nuts, syrups, or jams—whatever you need to make it you.
I used Bob’s Red Mill steel-cut oats and followed guidelines for cooking the oats, but added an extra cup of liquid to ensure the result was creamy. Any brand should work the same. Steel-cut oats are hearty and will withstand hours of slow cooking. They’re also a little chewier than a rolled oat, which is nice if you’re someone like me who enjoys the texture akin to “al dente” in their morning porridge. I combined oat milk (to play on the oat flavor) and water with a mixture of butter—of course!—and brown sugar.
If you have any leftovers, you can store the porridge in an airtight container for up to 3 days. Pack in individual quart containers with toppings and take it with you (one of my favorite grab-and-go breakfasts!). Reheat slowly over low heat and add more oat milk to loosen.
Made this recipe? Let me know in the comments below!
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Ingredients
- 2 cups
oat milk (or other plant-based milk or whole milk)
- 2 cups
cold water
- 1 cup
steel-cut oats
- 1/4 cup
(55 g.) packed light brown sugar
- 2 Tbsp.
unsalted butter
- 1/4 tsp.
kosher salt
- 1
red pear, thinly sliced, divided
- 4 Tbsp.
chopped toasted walnuts, divided
- 4 Tbsp.
golden raisins, divided
- 4 Tbsp.
heavy cream, divided
- 4 tsp.
chia seeds, divided
- 4 tsp.
honey, divided
- 1 tsp.
ground cinnamon, divided
Directions
- Step 1In a slow cooker, combine milk, water, oats, brown sugar, butter, and salt. Cook on Low, stirring occasionally when possible, until thick and creamy, 7 to 8 hours.
- Step 2Divide porridge into 4 servings. Top each with pear slices, 1 Tbsp. walnuts, 1 Tbsp. raisins, 1 Tbsp. cream, 1 tsp. chia seeds, 1 tsp. honey, and 1/4 tsp. cinnamon.
- Step 3Make Ahead: Oatmeal (without toppings) can be made 3 days ahead. Store in an airtight container and refrigerate.
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