Overnight Breakfast Porridge

Wake up to a warm, creamy bowl of Overnight Breakfast Porridge — slow-cooked to perfection while you sleep. This comforting, make-ahead breakfast combines tender steel-cut oats with oat milk, pear, walnuts, and honey for a wholesome start to your day.

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Prep Time 10

Cook Time 8

Total Time 8 10

Servings: 4 bowls

Course: Breakfast, Brunch

Cuisine: American

Calories: 360

Ingredients Method Notes

Ingredients

For the Oat Base

2 cups oat milk or almond, soy, or whole milk
2 cups cold water
1 cup steel-cut oats for best texture
¼ cup packed light brown sugar
2 Tbsp unsalted butter cut into small pieces
¼ tsp kosher salt to balance sweetness

For the Toppings (per serving)

1 red pear thinly sliced, reserve a few slices for garnish
4 Tbsp toasted walnuts chopped
4 Tbsp golden raisins
4 Tbsp heavy cream for richness
4 tsp chia seeds for added fiber
4 tsp honey or maple syrup for vegan option
1 tsp ground cinnamon for warmth and aroma

Method

Step 1: Combine Ingredients – Add oat milk, water, oats, brown sugar, butter, and salt to your slow cooker. Stir to combine evenly and prevent clumping.
Step 2: Slow Cook Overnight – Cover and cook on Low for 7–8 hours, or until oats are creamy and tender. Stir before serving to ensure even texture.
Step 3: Assemble the Bowls – Divide porridge among four bowls. Top each with pear slices, 1 Tbsp walnuts, raisins, cream, chia seeds, honey, and a sprinkle of cinnamon.
Step 4: Make Ahead Option – Store cooked porridge (without toppings) in the fridge up to 3 days. Reheat with a splash of milk until creamy again.

Notes

Make it vegan by using plant-based milk, vegan butter, and maple syrup instead of honey. For extra protein, stir in Greek yogurt, nut butter, or protein powder after cooking. Customize with seasonal fruit or different nuts for variety.