• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • Privacy Policy, Disclosures & Disclaimers
    • Contact / PRs / Review Policy / Link Policy
  • Recipe Index
  • Ingredients
  • As Seen
  • Credit Crunch Munch
  • Extra Veg
  • Work With Me
Fuss Free Flavours

Fuss Free Flavours

Easy recipes you will make again | Travel | Reviews

  • Home
  • All Recipes
    • Quick & Easy
    • Recipes by Course
      • Breakfast & Brunch Recipes
      • Main Meal
      • Side Dishes
      • Drinks
      • Starters & Light Bites
      • Desserts & Puddings
      • Baking
        • Biscuits and cookies
        • Bread Recipes
        • Cake
        • Cupcakes
        • Muffins
        • Pie
      • Soup
      • Salad
      • Dips, Dressings, & Sauces
      • Easy Jam, Jelly & Preserve Recipes
    • Recipes by Cuisine
      • American
      • Chinese
      • French
      • Italian
      • Other Cuisines
      • Vegetarian Recipes
      • Vegan Recipes
  • Recipes by Main Ingredient
    • Beef
    • Poultry
    • Pork
    • Lamb
    • Game
    • Fish & Seafood
    • Beans & Lentils
    • Pasta
    • Grains & Rice
    • Fruit
    • Vegetables
    • Dairy
    • Booze
  • Travel
    • Rest of Europe
    • French
    • Rest of the world
    • Food Origins and Stories
You are here: Home / Recipes / Recipes by Course / Breakfast & Brunch Recipes / Recipe: Sous Vide or Crockpot Overnight Oatmeal

Recipe: Sous Vide or Crockpot Overnight Oatmeal

Published on March 11, 2014 by Helen Best-Shaw 24 Comments
Last Updated on September 3, 2020

Jump to Recipe - Print Recipe

Creamy soft sweet oatmeal - made overnight in a sous vide machineIt 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 Twitter. It is amazing for me when 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!
Creamy soft sweet oatmeal - made overnight in a sous vide machine
Print Recipe
BookmarkSaved!
5 from 1 vote

Recipe: Sous Vide or Crockpot Overnight Oatmeal

Servings: 2 servings
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time10 hrs
Total Time10 hrs 10 mins
Prevent your screen from going dark

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 175 Calories 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

  • Sous Vide Rhubarb Compote
    Recipe: Sous Vide Rhubarb Compote
  • Japanese Inspired 60 Hour Sous Vide Ox Cheeks
    Recipe: 60 Hour Sous Vide Japanese Inspired Ox Cheeks
  • This creamy spiced carrot cake overnight oatmeal gently cooks in the slow cooker in a jar. Ready when you are in the morning to grab and go!
    Crockpot Carrot Cake Overnight Oatmeal
  • The best chicken thighs ever! Cooked in the sous vide and then finished in the pan smothered with homemade BBQ sauce
    Recipe: Sous Vide Chicken Thighs in Sticky BBQ Sauce

Filed Under: Breakfast & Brunch Recipes, Quick & Easy, Recipes, Vegan Recipes, Vegetarian Recipes, Winter, £ Ingredients: Honey, Maple Syrup, Milk, Oats, Raisins

Previous Post: « Recipe: Ox Cheek Pie for British Pie Week
Next Post: Recipe: Mixed Grain Loaf With Rye (LéKué Bread maker) »

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. Jan

    Yum – that looks delicious Helen. I must give this a go!

    Reply
  7. Janie

    Looks delicious Helen, and cooking it in the jars is a great way to prevent excess plastic waste.
    Janie x

    Reply
    • Helen

      Only way to make porridge now! I suspect you could do it overnight in a slow cooker set to warm too.

      Reply
  8. 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
  9. Nayna Kanabar (@SIMPLYF00D)

    Interesting this is the longest cooking oats I have come across.(joking)

    Reply
  10. Katie

    Wowzers! This sounds like the kind of brekky you’d get in a luxury boutique hotel.

    Reply
    • Helen

      Absolutely delicious!

      Reply
  11. Janice Pattie (@FarmersgirlCook)

    Excellent idea!

    Reply
    • Helen

      Best porridge ever Janice!

      Reply
  12. 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
  13. Esther

    5 stars
    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

Primary Sidebar

About Me

Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
Twitter Logo, bluw circle with a white bird Facebook logo, blue square with a white F inside You Tube Logo, a red box with the words You Tube on the inside Pinterest Logo, a red circle with white P on the inside Instagram Logo, a rainbow box with a square and circle inside of it Flipboard Logo - Red square with a white F on the inside

Press/As Seen On

Image-1

Subscribe

Footer

Latest Posts

One Bowl Cocoa Brownies

One Bowl Cocoa Brownies

Shish Kebab Seasoning

Shish Kebab Seasoning

Easy Pan Fried Gnocchi

Easy Pan Fried Gnocchi

Easy Chicken Shish Kebabs

Easy Chicken Shish Kebabs

Easy Creamy Garlic Mushrooms

Easy Creamy Garlic Mushrooms

Kebab Shop Salad (Red Cabbage Salad)

Kebab Shop Salad (Red Cabbage Salad)

Privacy Policy, Disclosures & Disclaimers

Copyright © 2022 Helen Best-Shaw / Fuss Free Flavours - Easy Recipes You Will Make Again

  • 1
  • 59