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Slow Cooker Steel Cut Oats

User Rating 4.5 Star Rating (3 Reviews)

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Slow Cooker Steel Cut Oats

Made in the slow cooker, steel cut oats are ready to go when the rooster crows.

©2009 Jessica Harlan licensed to About.com, Inc.

Ease the weekday breakfast rush by setting up your slow cooker with a batch of steel cut oats before you go to bed. When you wake up, the oatmeal will ready to serve! Cooked slowly and steadily, steel cut oats make a creamy, soft porridge that can be dressed up with your favorite dried fruits and sweeteners. In place of the dried cranberries, try raisins or chopped dried dates or apricots.

Leftovers can be refrigerated and reheated on the stove or in the microwave; stir in a little water or milk if the oats are too thick.

Prep Time: 5 minutes

Cook Time: 8 hours

Total Time: 8 hours, 5 minutes

Ingredients:

  • 1 1/2 cups steel cut oats
  • 1/4 cup dried cranberries
  • 1 teaspoon cinnamon
  • 2 tablespoons maple syrup, plus more to serve
  • 2 tablespoons brown sugar, plus more if needed
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 6 cups water
  • Toppings: milk, toasted nuts, wheat germ, flax seed, etc.

Preparation:

  1. In the crock of a small or medium slow cooker (such as a 2- or 4-quart size), combine the steel cut oats, dried cranberries, cinnamon, maple syrup, brown sugar, vanilla extract, salt and water. Stir to combine. Cover and set the slow cooker on "low."

  2. Cook for 7 to 9 hours, until mixture is creamy and the steel cut oats are soft. Stir the mixture to incorporate any excess liquid into the oats, and add more brown sugar or maple syrup if the oats are not sweet enough. Serve hot and top with milk, additional maple syrup, chopped nuts or wheat germ.

This recipe for Slow Cooker Steel Cut Oats serves 4 to 5 people.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Wake up to a hot breakfast!, Member lemondi

This is SO GOOD. I love steel cut oats but they are a bit of drama to cook...this recipe takes the drama out of it. I use the recipe exactly as-is, but without the brown sugar (I sweeten with coconut sugar before i eat it). With a splash of almond milk and some frozen blueberries, it's a heart-healthy breakfast that is oh-so-easy! I can eat off this all week. I put it in before I got to bed (around 11pm) and when I wake up (around 730am) it's a hot, creamy crockpot of yumminess!

1 out of 1 people found this helpful.

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