You are here:Home / Recipes / Recipes by Course / / Recipe: Sous Vide or Crockpot Overnight Oatmeal
Published on by Helen Best-Shaw 24 Comments
Last Updated on
Jump to Recipe - Print Recipe
It is a sign that I am reading a large number of American blogs, and spending lots of time on Pinterest that I used oatmeal rather than porridge in the name of this post.
We are still getting to grips with and experimenting with our new sous vide machine; it is a slow burn love affair – akin to gently falling in love with a good friend rather than the thunderbolt of love at first sight – we need to get used to and get to know each other and understand our mutual quirks and foibles.
Also the sous vide needs to earn its space – in the Fuss Free kitchen counter space is prime real estate and the machine is competing with the kettle, toaster, coffee grinder, Vitamix and stand mixer.
The latest sous vide hit is overnight oatmeal or porridge; creamy, sweet and cooked to perfection and topped with plump soft raisins. I am fussy about my porridge – it needs to be just right – fairly runny but not too milky and with a good flavour of oats and grains. I gobbled up the jar tout suite this morning – usually I start a bowl then halfway through run out of both steam and interest and hand the remainder over to Ed to finish (I am fairly sure he serves himself less as he knows what will happen).
This not only gets bonus points for needing no prep in the morning – open the sous vide, grab the jar and you are ready to go, but it is also cooked in a reusable jam jar; the use of some single use plastic pouches with the sous vide is unavoidable, but I’d rather use a glass jar as often as possible.
I like to mix my grains up – and our porridge base usually contains a mix of pinhead oatmeal, jumbo rolled oats, rye, barley and wheat flakes. This batch used equal quantities of rolled oats, pinhead oatmeal and a little bit of barley.
Of course you can also make this in your crockpot or slow cooker – I set mine to low.
Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or X (Twitter). It is amazing for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
Recipe: Sous Vide or Crockpot Overnight Oatmeal
Servings: 2 servings
Author: Helen Best-Shaw
Prep Time10 minutes mins
Cook Time10 hours hrs
Total Time10 hours hrs 10 minutes mins
Ingredients
- 2/3 cup porridge base – try half oats and pinhead oatmeal
- 2/3 cup milk of your choice
- 2 tsp raisins
- 1 tsp maple syrup or honey
- 2 half pint / 300ml glass jam jars with lids
Instructions
Add 1/3 cup oat mix and 1/3 cup of milk to each jar, top up with a half cup of water.
Add the raisins and the maple syrup or honey and firmly screw the lids on.
Cook overnight for about 10 hours in the sous vide at 60C / 140F. Make sure that the lids of the jars are above the water level in the sous vide. Or make in your slow cooker or crockpot set on low.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Recipe: Sous Vide or Crockpot Overnight Oatmeal
Amount Per Serving
Calories 175Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 8mg3%
Sodium 38mg2%
Potassium 245mg7%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 6g7%
Protein 6g12%
Vitamin A 130IU3%
Calcium 106mg11%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: Fusion
Keyword: Crockpot Overnight Oatmeal, Grab-and-go, Overnight oats
Delicious Recipes Emailed To You!Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!
Fuss Free Flavours has been provided with a Sous Vide Supreme machine, vacuum sealer & cooking bags to write about the machine and to develop some recipes. This is a competition where our readers can also win a prize.
Follow the competition and Sous Vide Supreme on social media #sousvidegourmet, Twitter, Facebook, Instagram
Related Posts
Recipe: Sous Vide Rhubarb Compote
Recipe: 60 Hour Sous Vide Japanese Inspired Ox Cheeks
Crockpot Carrot Cake Overnight Oatmeal
Recipe: Sous Vide Chicken Thighs in Sticky BBQ Sauce
Previous Post: « Recipe: Ox Cheek Pie for British Pie Week
Next Post: Recipe: Mixed Grain Loaf With Rye (LéKué Bread maker) »
Reader Interactions
Comments
Franglais kitchen, Nazima
love this idea Helen. I love soaked oats overnight and ususally just warm them gently in the microwave in the morning but this will be on my todo list as I am sure the oats must have a lovely texture
Reply
Helen
They were velvet soft and so creamy. Good for a family too with staggered breakfast times, as you can just grab your pot as you get up and go.
Reply
Glamorous Glutton
Oooh this sounds good. Like you, I’m learning about my Sous Vide, what its good for and what its great for. GG
Reply
Helen
I am really enjoying the machine, but it is a steep learning curve. Our lamb shanks the other night were really not very good sadly.
Reply
Marie
I am a fairly new sous vide user and like you I’m having mixed results. I’m not blown away yet although my husband reckons that the burger I cooked sous vide a couple of weeks ago was one of the best he has had! We can’t live on burgers though so I will have to persevere. My circulator will have to earn it’s place. Do you submerge your jars or leave the lids above water?
Reply
Helen
I left the lids about water, as they were screw top rather than the ones with a rubber seal.
Reply
London Unattached
sounds great! although as a non-breakfast eater I’d only do this when I had family staying
Reply
Helen
Best porridge ever Fiona!
Reply
Dannii @ Hungry Healthy Happy
Sounds delicious. I love overnight oats – great healthy breakfast to wake up to.
Reply
Helen
So creamy and velvety smooth. Will be repeating.
Reply
Jan
Yum – that looks delicious Helen. I must give this a go!
Reply
Janie
Looks delicious Helen, and cooking it in the jars is a great way to prevent excess plastic waste.
Janie xReply
Helen
Only way to make porridge now! I suspect you could do it overnight in a slow cooker set to warm too.
Reply
Urvashi
yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm is all I can say. Like you I am very fussy about my porridge. I like the idea of it being velvety
Reply
Helen
It was out of this world. I love that we can cook and serve it in jars too. Far better than plastic pouches.
Reply
Nayna Kanabar (@SIMPLYF00D)
Interesting this is the longest cooking oats I have come across.(joking)
Reply
Katie
Wowzers! This sounds like the kind of brekky you’d get in a luxury boutique hotel.
Reply
Helen
Absolutely delicious!
Reply
Janice Pattie (@FarmersgirlCook)
Excellent idea!
Reply
Helen
Best porridge ever Janice!
Reply
Veronica
Hi Helen- this may be a stupid question, but once cooked, do these store well? Like, if I made a batch, would I be able to refrigerate the extra servings to heat up later? I know everything is better fresh, but as a singleton, it would be great to make a bunch ahead of time for the work week! Thanks so much!
Reply
Helen
YOu could Veronica, but the idea is that it is fresh from the slow cooker or sous vide every am.
Reply
Esther
Best creamiest oatmeal ever! Thanks so much for sharing your recipe. :-)Reply
Helen
Thank you. I think that the long slow cooking really makes a difference.
Reply
