Overnight Oatmeal

Ingredients

• 170 g (1 cup)steel-cut oats
• 120 g (1 cup)dried cranberries
• 75 g (1/2 cup)dried figs, chopped
• 950 ml (4 cups)water
• 120 ml (1/2 cup)double cream
• A pinchkosher salt

Instructions

1. 1

   Cook overnight

   Put the oats, cranberries, figs, water and cream in a slow cooker. Cover and cook on low for 8 to 9 hours; starting it before bed means it should be ready by morning.

2. 2

   Season and serve

   Stir the oatmeal, season to taste with salt, then spoon it into serving bowls.

What is overnight oatmeal?

Oatmeal is a porridge made by cooking oats in water or milk. This version uses a slow cooker overnight, a convenient approach that gives steel-cut oats plenty of time to soften.

Cranberries and figs add sweetness and a mix of tart and mellow fruit flavours. Cream enriches the cooking liquid, while the oats keep a pleasantly hearty texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 407 calories, 7g protein, 67g carbs, 14g fat.

The oats provide most of the carbohydrates, while dried cranberries and figs add further carbohydrates and sugars. Cream contributes most of the fat, and the oats provide some protein. Serve with a source of protein such as plain yoghurt, or add fresh fruit alongside for a more balanced breakfast.

Why use steel-cut oats?

Steel-cut oats: These coarsely cut oat groats hold their shape better than rolled oats during a long, slow cook. Their texture is tender but still substantial by morning.

Avoid swapping in quick-cooking oats without changing the method; they can become very soft after 8 to 9 hours.

Fruit and cream in the pot

Dried fruit: Cranberries bring a sharper note, while chopped figs add a softer, honeyed sweetness. Cutting the figs into pieces helps distribute them through the porridge.

Cream: It lends the oatmeal a richer finish as it cooks with the water. Stir well before serving so the fruit and creamy liquid are evenly mixed.

Getting the timing right

Low heat: The recipe relies on a slow cooker set to low for 8 to 9 hours. Start it shortly before bed so the cooking time fits your morning routine.

Doneness: The oats should be tender, with a thick, spoonable consistency. Stir before serving to check the texture and bring the ingredients together.

Seasoning and serving

Salt: Add it to taste after cooking, as directed. A small amount helps balance the sweetness of the dried fruit.

Serve the oatmeal warm in bowls. If you like, offer extra cream or fresh fruit at the table, keeping in mind these are additions rather than part of the recipe.

Planning breakfast ahead

This is a useful choice when you want a hot breakfast without cooking at the hob in the morning. Measure the ingredients into the slow cooker before bed and keep to the stated low setting and cooking time.

The four servings make it easy to portion out breakfast for more than one day. Refrigerate any leftovers promptly rather than leaving them in the switched-off cooker.

Recipe notes & tips

• Check that your slow cooker is large enough to hold the ingredients with room for gentle cooking.
• Chop the figs before adding them so they are spread through the oatmeal.
• Keep the lid on during cooking to avoid losing moisture.
• Stir thoroughly before portioning to distribute the fruit and cream.
• Season with salt after cooking and taste before adding more.

Variations

• Add cinnamon: Stir in a pinch before cooking for a warm spice note.
• Use raisins: Replace the cranberries with the same amount of raisins for a milder fruit flavour.
• Try dried apricots: Chop them and use them in place of the figs.
• Add nuts: Scatter chopped walnuts over each bowl just before serving for crunch.
• Finish with yoghurt: Spoon plain yoghurt on top for a cool, tangy contrast.

Common mistakes to avoid

• Using rolled oats: They may turn overly soft during the long cooking time; stick with steel-cut oats for the intended texture.
• Cooking on high: The recipe specifies low heat; use that setting for the full 8 to 9 hours.
• Skipping the stir: Fruit and cream can be unevenly distributed; stir well before serving.
• Adding too much salt: Season after cooking and taste as you go.
• Leaving leftovers in the cooker: Transfer them to a covered container and refrigerate promptly.

How to store

Refrigerate leftovers in a covered container and use within 3 to 4 days. Reheat a portion in the microwave or in a saucepan, stirring and adding a splash of water or milk if it has thickened.

Frequently asked questions