Steel cut oats are the less-processed brother of rolled oats. Because they are less processed, they retain more nutrients than rolled oats, which of course means steel cut are the oats I want to consume. Until recently, I have only consumed them on a rare occasion, though, because they take so. long. to. cook. Who has 45 minutes in the morning to wait for breakfast to cook? I’m hungry when I wake up! I want food within 15 minutes, please.
In comes the slow cooker. Last fall when my sister-in-law, Jolynne, told me that she cooks her steel cut oats in the slow cooker, I immediately put “slow cooker” on my Christmas list. Now steel cut oats make a more regular appearance in my breakfast routine. I love being able to throw everything in the slow cooker and have it do all the work for me while I’m sleeping. I wake up to a creamy bowl of goodness without all the fuss. It doesn’t get any better than that. (Although yogurt parfaits are pretty good. I think it’s a tie.)
A few of you expressed interest in the recipe I use, so I am sharing it with you today. You know me, I’m going to keep experimenting with different flavors, but this is the basic recipe we’ve been enjoying. I don’t like runny oatmeal, so this ratio of milk/water to oats is perfect for me. If you like your oatmeal more on the liquid-y side, you may want to add a bit more milk or water. Remember that you can always add milk to your bowl in the morning, too.
Slow Cooker Steel Cut Oats
Makes 3 servings
3/4 cup steel cut oats
2 cups milk
1 cup water
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon pure vanilla extract (optional)
1 tablespoon pure maple syrup
Start by lightly oiling or spraying your inner pot with cooking spray. Put the oats, cinnamon, allspice, and nutmeg in the slow cooker. Add the milk, water, and vanilla and stir. Cook on low for 8 hours. In the morning, top each bowl with one teaspoon of pure maple syrup and toppings of your choice. Enjoy!