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Slow-Cooker Steel-Cut Oats

This method provides an effortlessly prepared, hot breakfast that’s ready as soon as you start your day. Achieving perfectly cooked steel-cut oats hinges on utilizing the auto-warm feature of modern slow cookers, which activates after the set cooking time ends. This ensures the oats are tender and creamy without overcooking. Cooking on low for two hours followed by six hours on warm produces a texture reminiscent of risotto, with a pleasant chew. Alternatively, you can cook the oats on low for four hours for a quicker preparation, though exceeding this time risks overcooking. This recipe offers a versatile base that can be tailored to either sweet or savory preferences, inviting endless creative topping combinations.
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Prep Time 20 minutes
Cook Time 7 hours 40 minutes
Total Time 8 hours
Servings: 6 People
Course: Appetizer, crockpot recipes
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup steel-cut oats
  • 1 teaspoon kosher salt
  • 4 cups water
  • Toppings of your choice optional, see below for ideas

Method
 

  1. In a slow cooker with a capacity of 6 to 8 quarts, combine the steel-cut oats, kosher salt, and water. Stir to mix thoroughly.
  2. Cover the slow cooker and set it to cook on low for 2 hours. Once the cooking time is complete, allow the slow cooker to automatically switch to the warm setting. Let the oats continue to cook on warm for an additional 6 hours until they achieve a creamy and tender consistency.
  3. If time is limited, the oats can be prepared on low for 4 to 5 hours in total. Avoid extending the cooking time on low to prevent the oats from overcooking.
  4. Serve the oatmeal immediately by ladling it into bowls. Add your preferred toppings for a personalized touch.

Notes

For toppings, explore a variety of options such as tahini and za’atar, crispy shallots with lime juice, or shredded Cheddar paired with pickled red onions. Sweet additions like coconut milk with turmeric and brown sugar, or honey with flaky salt and butter, can elevate the dish as well.