Cook Porridge Using Slow Cooker

If you're after an easy to make and super-filling breakfast recipe, slow cooker porridge is the recipe to try!

Slow Cooker Porridge, fruit and a glass of apple juice

Either as a filling summer breakfast or a fabulous winter warmer on a cold frosty morning – porridge is probably the easiest slow cooker recipe to make. The perfect healthy alternative to a Slow Cooker Full English Breakfast!

It's also very easy to tweak after it's slow cooked. Adults that love sultanas and raisins? No problem, add them in. Fussy toddler that likes plain porridge? Then serve as it is!

How To Make Slow Cooker Porridge

This recipe is great because you literally just throw it all into the slow cooker, give it a stir, and come back in the morning to a breakfast ready to be eaten!

The key components are:

Oats – the bulk of the porridge. We find that jumbo rolled oats work best as they don't cook too quickly.
Milk – adds a lovely creaminess to the porridge. Full fat or semi-skimmed are both fine.
Water – we use part water so the porridge doesn't become too thick.

It's very difficult to describe is how amazingly creamy the porridge turns out compared to cooking it on the hob.

If you've never made slow cooker porridge, then you absolutely must give it a go!

Porridge Topping Ideas

There are so many different things you can add as a porridge topping! Why not try some of these:

Raspberries, blueberries, flaked almonds and agave syrup (this is the combination we used for the pictures)
Honey
Sliced banana and raisins
Sliced strawberries

How long can I keep slow cooker porridge?

Keep porridge in the fridge for up to three days (if you can make it last that long!). Heat it in the microwave and ensure it's piping hot throughout before serving.

If the porridge looks a little jelly-like (it'll likely set in the fridge), add a splash of milk to loosen the consistency.

Alternatively – you can keep it in the freezer for three months. Divide into portions before freezing it.

Slow Cooker Porridge

By spending five minutes prepping porridge the night before, you can wake up and eat a filling breakfast that'll keep you going until lunch – with zero effort!

Prep Time 5 mins

Cook Time 8 hrs

Total Time 8 hrs 5 mins

Course Breakfast

Cuisine British

▢ 250 g (3 cups) rolled porridge oats
▢ 1 pint (2 cups) milk
▢ 2.5 pint (5 cups) water
▢ 1 pinch salt
▢ 1 tsp salted butter

Wipe the inside of the slow cooker with a little butter or oil to stop your porridge sticking whilst it cooks.
Put the remaining ingredients in the slow cooker, stir well, then cook on low for 8 hours.
Serve with raisins and a drizzle of honey, or any other topping of your choice!

Make sure you wipe the slow cooker with butter before you fill it, it'll stop the porridge sticking around the edge of the pot.
If the porridge looks a little strange when you come back to it in the morning, don't worry! Give it a good stir and any lumps will break down easily.
If your slow cooker smells of something you've cooked previously then the smell may permeate the porridge. Ensure it's odour free before making this recipe!
We used semi-skimmed milk, full fat is fine too but will produce a creamier porridge.
Once the porridge cools it may go a little jelly-like. When you reheat it, stir in a little milk as it heats to loosen the consistency.
Rolled oats work best because they have the longest cooking time.

Calories: 206 kcal Carbohydrates: 32 g Protein: 8 g Fat: 5 g Saturated Fat: 2 g Cholesterol: 8 mg Sodium: 46 mg Potassium: 255 mg Fiber: 4 g Sugar: 4 g Vitamin A: 128 IU Calcium: 117 mg Iron: 2 mg

Let us know how it was!

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