Recipe(tried): Super Yummy Crockpot Oatmeal
Breakfast and BrunchADVERTISEMENT
Super Yummy Crockpot Oatmeal
3 cups water
1 1/2 cups rolled oats, not instant or quick-cooking
1 tsp cinnamon
3 Tbsp sugar
2 Tbsp butter
1/4 cup dry milk
Combine all ingredients in a crock pot.
Cook your oatmeal for four hours on low, and then if you like it done more, next time five hours. I've found that more than five hours produces sticky, rubbery oatmeal in the crockpot.
Adjust seasonings to taste, adding dried fruit if desired.
3 cups water
1 1/2 cups rolled oats, not instant or quick-cooking
1 tsp cinnamon
3 Tbsp sugar
2 Tbsp butter
1/4 cup dry milk
Combine all ingredients in a crock pot.
Cook your oatmeal for four hours on low, and then if you like it done more, next time five hours. I've found that more than five hours produces sticky, rubbery oatmeal in the crockpot.
Adjust seasonings to taste, adding dried fruit if desired.
MsgID: 071333
Shared by: Samantha Tremayne Virginia
In reply to: Recipe(tried): Crock Pot Oatmeal
Board: Make Ahead & Mixes at Recipelink.com
Shared by: Samantha Tremayne Virginia
In reply to: Recipe(tried): Crock Pot Oatmeal
Board: Make Ahead & Mixes at Recipelink.com
- Read Replies (3)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | ISO: Crock Pot Oatmeal |
| Holli / IN | |
| 2 | Recipe(tried): Crockpot Oatmeal ... try |
| page.mi | |
| 3 | Recipe(tried): Crock Pot Oatmeal |
| Sarah, MN | |
| 4 | Recipe(tried): Super Yummy Crockpot Oatmeal |
| Samantha Tremayne Virginia | |
ADVERTISEMENT
Random Recipes from:
Breakfast and Brunch
Breakfast and Brunch
- Bacon and Egg Pie
- Artichoke Omelet
- Black Bean and Corn Enchilada Egg Bake (make ahead)
- Denver Quiche (with egg noodle crust)
- Don Pico's Golden Potato Scramble (with bacon, onion, bell pepper, and Monterey Jack cheese)
- Huevos Rancheros
- How to Make Baked (Shirred) Eggs
- Rocky Mountain White Sausage Gravy and Biscuits
- Honey Milk Toast (Sealtest, 1940)
- Bacon and Egg Souffles with Creole Sauce (using refrigerated roll dough) (1980)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!