I am convinced that these oats are exactly what you’ve been looking for. They’re indulgent but nutritious, easy to make and cleanup, and perfect for making in bulk to feed a party or yourself throughout the week (and longer – see notes in recipe).
I use my Instant Pot, which is a slow-cooker / pressure-cooker combo, to make these while I sleep. If you don’t yet have a slow cooker, don’t skip this recipe. You can make it on the stove top in less about 20 minutes. Make extra and heat it up with a little milk of your choosing later!
- 8 cups water
- 4 cups rolled oats
- 10 medjool dates, pits removed
- 1 vanilla bean, split and seeds scraped
- 1 pinch salt
- Toppings of choice: alternative milk, nuts, shredded coconut, dried fruit
- Slow cooker method: Place the water, oats, dates, vanilla bean (scraped seeds and split bean), and salt to slow cooker. Stir, place lid on, and set to cook for 8 hours on low. When you wake-up in the morning, remove vanilla bean pod and serve oats with desired toppings.
- Stove top method: Place the water, oats, dates, vanilla bean (scraped seeds and split bean), and salt in a large pot. Bring to a boil and reduce to a simmer. Cook for 20 minutes, stirring intermittently to keep bottom from burning. Remove vanilla bean pod and serve with desired toppings.
- These pre-cooked oats will keep well for up to 5 days in the fridge. Just reheat them with a little water or milk right before enjoying. You can also freeze the pre-cooked oats in muffin tins in the freezer then remove and store in a freezer bag for easy breakfast for months to come.