Slow-Cooker Steel-Cut Oats

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 sub in one can of coconut milk and mix in cinnamon, ginger and nutmeg - such a delicious breakfast.

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 use an instapot for steel cut oats. Cook 5min on high, then let sit in keep warm mode for at least 30 min. Stir, eat. Chewy, creamy every time!!

Nobody asked me, but my perfect bowl has butter, salt, and parmesan.

If you don't mind having to rinse (just rinse) a saucepan -- or if you choose to cook the oats in a large saucepan rather than in an instant pot -- then toast the oats in a dry saucepan, for 20-120 seconds (depending on your heat), stirring occasionally over low heat or often over high. They develop a nice, slightly nutty aroma/flavor. (Tip courtesy of Daniel Gritzer)

I do steel-cut oats in the microwave. Three to one, water to oats. One and a half minutes on high to get them boiling (depending on the amount of oats I am using) and then 7 minutes on power level 3. I then let them sit for a couple of minutes.

Unless you plan to add lots of fruit / nuts / veg, one cup of oats (about 156g / 600 cal) is a bit scanty for four people. I eat savory oatmeal (from steel-cut oats) with veg almost daily -- that's how I know that even though 40g is considered one portion, it's a bit small *unless* it's augmented quite a lot.

That's my recipe too! So good. So convenient. I make a large batch and freeze in portions. Breakfast at the ready! Sometimes I use the April Bloomfields trick and add rolled oats in equal portions, so you get creamy and chewy.

A tip I got years ago helped to prevent overcooking steel oats. I put water in my crock pot and then a bowl inside. Then I cook for 8 hours on low. Also some pumpkin in with the oats makes a nice addition.

I have made these almost weekly in the slow cooker since I saw this recipe. I do not use salt, and I only use 3 cups of water. I turn to high for 15 minutes, then turn to warm. I would say they are done in 3 hours. If left longer, they tend to dry out to much at the edges and I lose some that way. My husband asks for more if I forget to make them and this man used to eat sweets for breakfast for about 42 years. Winner.

Milk vs water actually affects the texture of the oats. They absorb differently and the milk does funny things to the oatmeal. Makes it sticky and gloopy. Water actually yields creamier oatmeal. Just make it a little thicker than your desired consistency and add the milk or cream you want as another topping. Or my personal favorite, mix a raw egg into the hot, finished pot for a creamy protein boost. There's enough heat to cook it, you don't need anymore.

Just one person's input, in case it's of use: I use water bc I prefer savory oats--with veg + herbs / spices, and as a lunch or dinner. (It's risotto-like, as noted above.) Also, I rinse my oats after cooking bc I dislike the gumminess (yes, I know that makes them less nourishing), so it would make no sense to use something other than water only to discard most of it. Finally, I don't want the extra cals from milk. Btw, steel-cut are hearty, even after rinsing--not at all gruel-like.

So I've been cooking steel cut oats for years, but after tiring of the usual sweet fruit and other sweeteners, I tried a savory experiment. Now my standard recipe includes a Roma tomato (or two), a well-chopped celery stick, some carrot bits, perhaps pepper slices or olives, and a pinch (or more) of Knorr tomato bouillon. I love it, but have never managed to convince any other living soul to try a bite, much less cook any.

I also add veggies to my oatmeal — meat, too. Yum!!!