Slow-Cooker Steel-Cut Oats
Updated May 16, 2021
- Total Time
- About 8 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup steel-cut oats
- 1teaspoon kosher salt
- Toppings, optional (see Tip)
Preparation
- Step 1
In a 6- to 8-quart slow cooker, combine the oats, salt and 4 cups water. Cover and set the cook time to 2 hours on low, at which point the slow cooker will automatically switch to warm. Cook on warm until the oatmeal is creamy and tender, about 6 more hours. (The 6 hours on warm is not optional; the oats will not be done after 2 hours on low. If you wish to cook them more quickly, you can cook for 4 to 5 hours total on low.) Ladle into bowls and serve with the toppings of your choice.
- For serving, use toppings like tahini and za’atar; fried shallots and lime juice; chile crisp and peanuts; shredded Cheddar and pickled red onion; olive oil and grapefruit slices; crumbled cooked bacon and marmalade; coconut milk, brown sugar and turmeric; cashews, honey and banana chips; honey, flaky salt and butter; peanut butter and jelly.
Private Notes
Comments
Instead of using a slow cooker or Instapot (which I don't have), I soak my steel-cut oats over night, covered in water in the pot they will be cooked in. Add a pinch of salt, and cook on low for a few minutes in the morning, while I brew coffee. My usual add-ins are chopped almonds, walnuts, dried fruits like cranberries, apricot, apples, dates. The combinations are endless.
I mix 1/2 C steel cuts oats with 1 C water, pinch salt, bring to a boil. turn off cover and let sit until morning. Then just reheat, add some milk, fruit, whatever you want. Very easy.
I sub in one can of coconut milk and mix in cinnamon, ginger and nutmeg - such a delicious breakfast.
I cook mine with a large chopped granny smith apple a handful of dried cherries cinnamon and cardamon. Don't overdo the cherries as they are very sweet. Dried cherries are recommended for arthritis.
Someone taught me a great trick for steel cut oatmeal. Bring 1 cup oats, 4 cups water and pinch of salt to a boil. Cover, take off the heat and let sit for 8 hours. Stir and reheat if you want in the morning. I divide that into 5 mason jars (3/4 cups each) that become my weekday breakfast. I add 1 tbsp almond butter to each and then various fruits - berries, apples, sometimes preserves. I heat that in the microwave for 1 min 45 seconds to get good and hot - stir and eat.
For many years I have used whole oat groats for morning oatmeal in a small slow cooker on the low or warm setting in a 1-to-4 ratio of oat groats to water(or oat milk). Using the whole oat kernel is so good. Each grain plumps up into a delirious mass. Sometimes I will add half a banana or apple with a bit of cinnamon. And more often, I will top the bowl of oatmeal with one or two poached eggs for a big shot of protein.