Slow Cooker Steel Cut Oats Recipe

Slow Cooker steel cut oatmeal in a bowl from the top view.

Slow Cooker Steel Cut Oats Recipe

Who knew that the best way to make steel cut oatmeal is to use your crock pot and cook the oats in a bowl in hot bath? Read through the post and recipe below to learn my foolproof method to make the best overnight slow cooker steel cut oats only to wake up to a bowl of warm steel cuts oats in the morning.

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 5

Total Time 4 5

Servings cups

Calories 172kcal

Author Aysegul Sanford

Ingredients

For The Steel Cut Oats:

1 cup steel cut oats
2 cups water
2 cups unsweetened almond milk or any of your favorite plant based or cow’s milk
1 cup mashed banana from one small banana or ½ cup of applesauce
Pinch Salt

Optional Toppings:

1 cup seasonal fruit chopped
Nuts or nut butters as garnish

Instructions

Mix together the steel cut oats, water, almond milk, mashed banana and salt in a heat-resistant bowl (or a small casserole dish) that will fit in your slow cooker*. Alternatively, you can divide the ingredients (¼ cup steel-cut oats and 1 cup of liquid per jar) among four mason jars. Be sure to stir it well.
Place the casserole dish (or mason jars) in the bowl of your crock pot. Fill the bowl halfway through with water.
Put the lid on and cook for 4 hours in a low-heat setting for a super creamy consistency. If you want it to be thicker, you can let it cook for up to 5 hours in a low heat setting*.
When ready to serve, divide it between 4 bowls and top each cup off with fresh fruit, nut butter, or any other one of your favorite toppings. If you cooked them in mason jars, serve them in the jars with your toppings of choice.

Notes

Serving size: Each serving of this recipe is between 2/3 cup to a cup.
Crockpot size: The size of my slow cooker is 6 1/2 quarts (a model that is no longer produced.)
Warm heat setting: To maintain the creamy texture of your steel cut oatmeal, I suggest turning your slow cooker to a warm heat setting after 4 hours and keeping it on “warm” until you’re ready to eat. This is especially necessary if you are cooking it overnight.
Prefer not to use the water bath method? If you prefer to cook your steel-cut oats in the bowl of your slow cooker instead, you can put all the ingredients in the bowl. I recommend using cooking spray before adding everything in. Alternatively, you can use a slow cooker liner to make cleaning easier. The timing would not change.
Cook times may vary: It is no secret that every brand of the slow cooker is different, so the timing might change slightly. My recommendation is to use this basic recipe as a starting point and alter the cooking time according to your own crock pot.
Storage: To store leftover oatmeal, let it come to room temperature. Then, store in an airtight container and place in the fridge. If you prepared your oats in mason jars, screw on the jars’ lids for an airtight seal.
Reheat: When reheating, place the oats in a microwaveable bowl and add a splash of water or milk. Then, microwave the mixture for about 1½ minutes, making sure to stir the oats every thirty seconds.
Freeze: To freeze, divide your overnight slow cooker oatmeal into a 12-cup muffin tin and freeze for 4-5 hours. Then, transfer the frozen oatmeal cups into a freezer bag, remove as much air as possible, seal them, and store them in the freezer. You can reheat the frozen oatmeal by placing it in a microwaveable bowl with a little water or milk and microwaving it for 1-2 minutes.
The nutritional information below does not include the optional toppings.

Nutrition