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Overnight Maple and Brown Sugar Oatmeal

As the days grow shorter and colder, it is tempting to stay in bed as long as possible. No matter how cozy it may be, my alarm clock goes off, and I have to get up. On oatmeal days, I rise to the smell of warm cinnamon and maple syrup that drifts up from the kitchen and assures me that breakfast is ready, that the steel cut oats that take so long to prepare have been cooking overnight, and this hearty, delicious dish will be ready to eat.

Overnight Maple and Brown Sugar Oatmeal

Author/Source:

Regan @ onceamonthmeals.com

Ingredients:

  • 8 cups water
  • 2.67 cups steel cut oats
  • 0.33 cup maple syrup
  • 0.25 cups brown sugar
  • 2 Tablespoons butter
  • 0.67 teaspoon salt
  • 1.33 teaspoons cinnamon
  • 0.5 cups pecans

Directions:

Coat inside of a 4-5 quart slow cooker with cooking spray. Add all ingredients to slow cooker and stir. Cook for 7-8 hours on low. Stir before serving.

Freezing Directions:

Place maple syrup in pint freezer bag. Place all remaining ingredients, except water, in gallon freezer bag. Label and freeze. To serve: Thaw in fridge. Place in slow cooker, add water, and cook for 7-8 hours on low. Stir before serving.

Servings: 4

**conversion chart image provided by Erik Spiekermann

24 Responses to “Overnight Maple and Brown Sugar Oatmeal”

  1. KM says:

    I think the servings (4) is off on this recipe. It was to serve at least 8. But this recipe looks so yummy…I’m putting this in my slow cooker for tomorrows breakfast.

    • regan says:

      If you find that the servings are too large, this oatmeal also keeps really well in the refrigerator for a few days, so you can heat it up throughout the week. I usually just add a little milk to make it creamy again and microwave. Let us know how yours turns out!

  2. K Lewis says:

    I don’t quite understand the freezing part of this formula when the “directions” say to “Add all ingredients” and then the freezing directions say to “Place maple syrup in pint freezer bag. Place remaining ingredients in gallon freezer bag.” Could you clarify that for me?
    I don’t know what “steel cut oats” are so I am assuming I can substitute Quaker oats, yes?
    The picture really looks yummy and my favorite thing for breakfast is Maple and Brown Sugar Oatmeal. Can’t wait to try it.
    Thanks

    • regan says:

      When you are making the oatmeal without freezing it, you can just add all of the ingredients to the slow cooker at the same time. When you are making it to freeze, though, you place the ingredients in the plastic bag before cooking and I’ve found that the maple syrup freezes better separately. Does that help? Steel cut oats can usually be found by the other oatmeal. I’ve tried using old-fashioned oats and they unfortunately don’t work, because they take less time to cook and burn by morning.

  3. Melissa says:

    First off thanks so much for all your recipes. I just love them. Second, so you add the water with all the ingredients and freeze that? And it doesn’t make the steel cut oats mooshy when you are thawing?

    • regan says:

      You’re right, adding the water before freezing would make it mushy. I updated the directions accordingly. Thank you so much for pointing that out!

  4. Heather Lee says:

    My family loves this recipe this will be the fifth time I’ve made it and i haven’t changed a thing we enjoy it just they way the recipe is. I’ve tried a month n a half of meals and there isn’t one that we haven’t liked. Keep the gest job up.

  5. Ashley says:

    Just made this last night… it was fabulous!!! We’ll be making this again for sure.

    • Mellie says:

      Will add dried cranberries and raisins. Will it be too sweet? I might just add the maple syrup but ELIMINATE the brown sugar for the dried fruit in place of sugar.

  6. Leah says:

    Just discovered your site and its genius.

  7. Wendy Michel says:

    Tricia,

    You know I have loved this site since you started it. I am currently looking for meals I can make as a single person. I have found lots of things I can make and freeze individual. I will me making this for breakfast as soon as I can get to the store! YUMMY!

  8. Linda Jurasits says:

    Will the gluten free (certified) oats work for this recipe?

  9. Amy says:

    Love this recipe! I substituted raisins for the pecans and it turned out great. nice way to wake up on a cold morning.

  10. Viviana says:

    I would love to make this, Do you think I could just leave out the brown sugar and just do the Maple Syrup?

  11. ANNETTE BAKER says:

    I read the comments too late, rolled oats don’t work well. The oatmeal was really mushy but the taste was awesome. I put the leftovers in a muffin pan and froze them, putting them in a freezer zip lock to use in the future, just not quite sure what the best way will be to thaw them, microwave? leave in the frig overnight?

  12. L.Colvin says:

    I made this in my rice cooker and cut the recipe in half because I’m the only one who eats oatmeal. I left it on warm overnight and it was perfect! Super yummy too!

  13. Nicole Blair says:

    I just put it all together. I look forward to waking up to breakfast being ready! Thanks for the conversion chart.

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