3 Simple overnight hot breakfasts

Overnight oatmeal with cherries and brown sugar.

Overnight oatmeal with cherries and brown sugar. (Credit: Marge Perry)

Marge Perry

Newsday columnist Marge Perry Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts,

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TIP: Be sure to use plain -- not instant -- oats. The cooked oatmeal keeps well in the refrigerator for 2 to 3 days, but will thicken as it stands. Add water or milk to thin to desired consistency.


Overnight oatmeal with cherries and brown sugar

1 cup plain oatmeal

1/2 cup dried cherries

1/4 teaspoon ground cardamom

1/4 teaspoon salt

4 cups water

1/4 cup brown sugar, plus more to taste

Milk (optional)

1. Coat inside of slow cooker with cooking spray. Combine all ingredients in slow cooker; set on low and cook 6 to 8 hours.

2. Stir the oatmeal, incorporating thicker buildup along sides of the pot. Add more water or milk, if desired, to reach desired consistency; top each serving with a spoonful of brown sugar (or to taste). Makes 4 servings.

Nutritional analysis for each serving 196 calories, 4 g protein, 41 g carbohydrates, 4 g fiber, 2 g fat, 0 g saturated fat, 156 mg sodium


Peach cobbler porridge

1 cup plain oatmeal

1/4 cup brown sugar

1/2 teaspoon salt

41/2 cups water

1/2 teaspoon vanilla

1/8 teaspoon nutmeg

11/2 cups frozen sliced peaches

1/2 cup walnuts, chopped

Milk (optional)

1. Coat the inside of the slow cooker with cooking spray. Add the oatmeal, sugar, salt, water, vanilla, nutmeg and peaches. Turn to low and cook overnight, or for 6 to 8 hours.

2. Stir porridge, incorporating the thicker buildup along sides of the pot. Stir in nuts and thin with additional water or milk, as desired. Makes 4 servings.

Nutritional analysis for each serving 238 calories, 5 g protein, 35 g carbohydrates, 4 g fiber, 10 g fat, 1 saturated fat, 300 mg sodium


Apple-Maple-Cinnamon Oatmeal

1 cup plain oatmeal

1/4 teaspoon salt

1/2 teaspoon cinnamon

2 apples, peeled and chopped

4 cups water

1/2 teaspoon vanilla

1/4 cup maple syrup (or more, to taste)

Milk (optional)

1. Coat the inside of the slow cooker with cooking spray. Add the oats, salt, cinnamon, apples, water, vanilla and maple syrup. Turn to low and cook overnight, or for 6 to 8 hours.

2. Stir the oatmeal, incorporating the thicker buildup along the sides of the pot. Thin with additional water or milk to reach desired consistency. Makes 4 servings.

Nutritional analysis for each serving 202 calories, 3 g protein, 45 g carbohydrates, 5 g fiber, 2 g fat, 0 g saturated fat, 153 mg sodium