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.Print