The only time I tried to make steel cut oats on the stove, it was a burned disaster. I was not (nor am I ever) in the mood to constantly stir the oats for the hour or however long it takes them to cook. (I actually don’t know since I’ve never been patient enough to find out. I may have been doing something wrong). Belated apologies to the ladies who had to eat slightly burny oats at my house that morning.
But I love steel cut oats. Their fibery healthfulness is matched only by their creamy yet lumpy texture (so pleasant to the palate) and their affordability in the bulk section of your neighborhood grocery. I also love how filling and warming they are, especially as the weather turns chilly.
Enter slow cooker steel cut oats! I made a batch of these once a week last winter, and we just recently started up again. I modified the recipe to make it even simpler (see below) and because I like to add a banana and some nuts to mine, but skip the sugar. I always use a can of coconut milk because it gives a creaminess to the oats that is missing if you just use regular milk or half and half. I cook them on Sunday night and then divide them up (or aliquot them, if you will) and we reheat them all week and eat them. (High five from my future self!)
Slow Cooker Steel Cut Oats
8 cups of water
2 cups steel cut oats
1 can coconut milk (don’t get the lite kind)
Butter the crock of your slow cooker REALLY well. The oats will probably still stick, but buttering really helps them stick less. Add the rest of the ingredients, give them a stir, and then cook on low for 8ish hours. Enjoy in the morning or whenever you want!