My favorite overnight breakfast is Overnight Oatmeal in a Crockpot. This is an adaptation of recipes from Christopher Kimball and an "Irish Oats" version. 1 Tablespoon butter 1 cup steel cut oats 3 cups of water 1 cup of milk 1/4 teaspoon of salt 2/3 - 1 cup of cranberries (optional) Preparation, anytime during day or evening: Melt butter in 10 Inch skillet. Stir in oats and continue stirring about 3 minutes til slighted brown and toasty. Put toasted oats in 3 quart crockpot/slow cooker with the salt. Leave cover slightly ajar until ready to cook. At 9 to 10 PM or so: Add 3 cups of water and 1 cup of milk to cooker. Add cranberries if using. Turn to warm setting (or low if no warm on your crockpot). Cover and cook overnight for 8 to 10 hours. Makes 4 servings. Notes: 1. I don't grease my crock pot but as soon as I take oatmeal out for breakfast, I add hot water to the crockpot insert, recover and set the insert in the sink and it washes up easily with a non-abrasive scrubber after we have eaten. 2. We like our oatmeal with added milk (or cream) and sweetener when we eat it. 3. We don't add the cranberries until morning because my husband likes them added and I prefer my oatmeal "plain"! 4. My husband eats oatmeal every morning and this keeps well in the refrigerator and can microwave on subsequent mornings. I always make 4 servings so we can do this. My other favorite overnight recipe which I submitted (April, 1998) to Taste of Home Magazine and has been published many times since in their cookbooks is "Sunday Breakfast Casserole" which can be made day of serving or prepped the night before along with my "Overnight Coffee Cake" in the same issue.

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