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Using the Crockpot for Breakfast

January 19, 2009

I’m generally not a crockpot kind of gal. I find that it leaves my dishes with a smothered flavor, especially if I’m doing a meat or chicken dish. Soups usually turn out well enough, but not nearly as good as in a pot or dutch oven, so I rarely bother using my crockpot unless it comes down to the issue of not being home in the afternoon or evening to start dinner. In a pinch it’s worth using. The only exception I had found to this was cooking beans. It does a great job with those. Now I have another use for my small crockpot. Breakfast.


Those of you who know me in real life know two things about me. I’m usually late and I’m not a morning person. That doesn’t bode well for morning appointments or making breakfast at a reasonable hour. My hubby husband frequently has to leave in the morning to get to work. He could cook something himself, I suppose, but it just doesn’t happen, so he usually leaves with only a cup of coffee in his belly.

I’ve long wanted a rice cooker with a built-in timer to make hot breakfast cereal, porridge, if you will. I’ve not wanted another appliance taking up space on my shelf or to spend the money. Last week I had a bright idea. Put the cereal into a crockpot with a spoon of yogurt and some sugar and spice and then hook that up to a timer on the outlet and program it to come on in the early morning hours and shut off mid-morning. This gives the grains a chance to soak overnight and release some of the phytates* and allows us to wake up to a pot of hot porridge. It stays warm for an extended period of time in the crockpot, so people can serve themselves as they wander down. So far I’ve only tried rolled oats, but I am planning on trying whole wheat farina and steel cut oats this week. The rolled oats have gotten thumbs up from everybody in the family.

*I’m not sure if the presence of sugar and cinnamon inhibits the soaking process. I should probably check on that.

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6 Comments leave one →
  1. Evelyn permalink
    January 19, 2009 9:17 pm

    That was a smart idea. Believe it or not I am now eating oatmeal. Granted it is instant, but it’s Kashi, so I can tolerate it better. I put in some sliced almonds and eat it with 1/2 a banana. Laura talked me into finally eating it when my cholesterol was way up.

  2. Jana permalink
    January 19, 2009 10:47 pm

    We have used the rice maker to do oatmeal. We normally let it sit all night per Nourishing Traditions. What a great idea to do that with the crockpot and have it ready.

    I am more of a morning person so it is easier for me but I sure would enjoy just sipping my coffee and reading to the boys instead of slaving over the ol’stove. 🙂

  3. Angelina permalink
    January 21, 2009 1:25 am

    You know I feel as you do about crock pots-almost EXACTLY and now you’re making me want to get one that hasn’t been used to brew bunny skin in it.

    I love oatmeal but for some reason I do not enjoy making it. Not even the one minute kind. Crock pots are super easy to clean too.

  4. Angelina permalink
    January 21, 2009 1:25 am

    You know I feel as you do about crock pots-almost EXACTLY and now you’re making me want to get one that hasn’t been used to brew bunny skin in it.

    I love oatmeal but for some reason I do not enjoy making it. Not even the one minute kind. Crock pots are super easy to clean too.

  5. Lisa permalink
    January 24, 2009 3:35 am

    Mom-Is it only the taste you can’t tolerate or is it something physical?

    Jana-How well did the rice cooker work for this purpose?

    Angelina-Mine isn’t that easy to clean because it’s a vintage one and the crock doesn’t come out, but soaking it makes it much easier. You can pick one of these up second hand for cheap!

  6. underthebigbluesky permalink
    January 24, 2009 10:12 pm

    Nice idea. Never thought of it.

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