Slow-Cooker Steel-Cut Oats Recipe (2024)

Instead of using a slow cooker or Instapot (which I don't have), I soak my steel-cut oats over night, covered in water in the pot they will be cooked in. Add a pinch of salt, and cook on low for a few minutes in the morning, while I brew coffee. My usual add-ins are chopped almonds, walnuts, dried fruits like cranberries, apricot, apples, dates. The combinations are endless.

I sub in one can of coconut milk and mix in cinnamon, ginger and nutmeg - such a delicious breakfast.

I mix 1/2 C steel cuts oats with 1 C water, pinch salt, bring to a boil. turn off cover and let sit until morning. Then just reheat, add some milk, fruit, whatever you want. Very easy.

I use an instapot for steel cut oats. Cook 5min on high, then let sit in keep warm mode for at least 30 min. Stir, eat. Chewy, creamy every time!!

Nobody asked me, but my perfect bowl has butter, salt, and parmesan.

If you don't mind having to rinse (just rinse) a saucepan -- or if you choose to cook the oats in a large saucepan rather than in an instant pot -- then toast the oats in a dry saucepan, for 20-120 seconds (depending on your heat), stirring occasionally over low heat or often over high. They develop a nice, slightly nutty aroma/flavor. (Tip courtesy of Daniel Gritzer)

I do steel-cut oats in the microwave. Three to one, water to oats. One and a half minutes on high to get them boiling (depending on the amount of oats I am using) and then 7 minutes on power level 3. I then let them sit for a couple of minutes.

Unless you plan to add lots of fruit / nuts / veg, one cup of oats (about 156g / 600 cal) is a bit scanty for four people. I eat savory oatmeal (from steel-cut oats) with veg almost daily -- that's how I know that even though 40g is considered one portion, it's a bit small *unless* it's augmented quite a lot.

A tip I got years ago helped to prevent overcooking steel oats. I put water in my crock pot and then a bowl inside. Then I cook for 8 hours on low. Also some pumpkin in with the oats makes a nice addition.

That's my recipe too! So good. So convenient. I make a large batch and freeze in portions. Breakfast at the ready! Sometimes I use the April Bloomfields trick and add rolled oats in equal portions, so you get creamy and chewy.

I have made these almost weekly in the slow cooker since I saw this recipe. I do not use salt, and I only use 3 cups of water. I turn to high for 15 minutes, then turn to warm. I would say they are done in 3 hours. If left longer, they tend to dry out to much at the edges and I lose some that way. My husband asks for more if I forget to make them and this man used to eat sweets for breakfast for about 42 years. Winner.

Milk vs water actually affects the texture of the oats. They absorb differently and the milk does funny things to the oatmeal. Makes it sticky and gloopy. Water actually yields creamier oatmeal. Just make it a little thicker than your desired consistency and add the milk or cream you want as another topping. Or my personal favorite, mix a raw egg into the hot, finished pot for a creamy protein boost. There's enough heat to cook it, you don't need anymore.

Just one person's input, in case it's of use: I use water bc I prefer savory oats--with veg + herbs / spices, and as a lunch or dinner. (It's risotto-like, as noted above.)Also, I rinse my oats after cooking bc I dislike the gumminess (yes, I know that makes them less nourishing), so it would make no sense to use something other than water only to discard most of it.Finally, I don't want the extra cals from milk. Btw, steel-cut are hearty, even after rinsing--not at all gruel-like.

So I've been cooking steel cut oats for years, but after tiring of the usual sweet fruit and other sweeteners, I tried a savory experiment. Now my standard recipe includes a Roma tomato (or two), a well-chopped celery stick, some carrot bits, perhaps pepper slices or olives, and a pinch (or more) of Knorr tomato bouillon. I love it, but have never managed to convince any other living soul to try a bite, much less cook any.

I also add veggies to my oatmeal — meat, too. Yum!!!

This is a great recipe (or technique really). For those writing that it's too salty, make sure to use KOSHER salt as indicated or use half as much table salt.

Nice and easy way to make steel-cut oats! I did make some modifications based on my preferences. I used 1 can of full-fat coconut milk, 3.5 cups of water, and added 1/4 chia seeds and 1/2 tsp vanilla extract. Cooked according to recipe instructions. This made a great base for a sweet oatmeal, and the texture was just right it for me.

The recipe calls for 1 teaspoon of salt. However, I found that to be way too much. The oatmeal tastes very salty and is inedible unless a bunch of other ingredients are added after the fact, which I'd rather not do. I'd recommend just a pinch...Because I only need individual size portions, I filled a silicone cupcake mold with 8 portions, covered with Saran Wrap and stuck in the freezer. When frozen I'll pop them into a freezer bag and take 1 cube out as needed.

I use a rice steamer to cook steel cut oats. Add enough water to cover with about a half inch or so. Takes just a few minutes and they come out perfect every time.

I use my rice cooker to cook them. It leaves them cooked enough but still chewy.

A teaspoon of salt was way too much. I had to add gobs of maple syrup to make it edible. Too bad I doubled it. However the consistency was great! I added a 1/2 a teaspoon of cardamom and a half tsp of cinnamon.

Bring 1 cup milk 1 cup water (or for a childhood memory apple juice) cinnamon or pumpkin pie spice to boil - be careful not to let boil over. As soon as about to boil, dump in 1 cup steel cut oats. Stir briefly. Take pot off heat, cover, and let sit overnight. Reheat with about 1/2 cup milk of choice and serve (or separate into containers, cool, and refrigerate)

this was perfectly creamy but too salty. With half the amount of salt it would be perfect. I followed the recipe but kept on warm for 8 hours (because that's when I woke up)

When I tried this I loved the texture but I found the amount of salt a little off-putting. Does the recipe in fact need that much salt?

I don’t understand the gadgetry in cooking steel cut oats. Slow cooker? Instant Pot? What is wrong with a simple sauce pan on the stove? 1 cup of water per serving, and 1/3 cup of oats added to the boiling water. A dash of salt and simmer at the lowest possible setting for 15-20 minutes. It’s gotta be easier than cleaning the electric plug-in devices mentioned here. I eat this a few times a week with a splash of maple syrup, a quarter diced apple, and some nuts. Easy peasy.

This cooks the oats well but I end up with a bit of a crust on top.

I find cooking steel cut oats in a slow cooker results in a rather mushy texture and loss of “chew.” It’s easy enough to make a large batch on the stovetop in about 30 minutes and refrigerate to portion out during the week. I love my Instapot but not for this.

For perfect steel cut oats with chew, I cook them at low pressure for 6 minutes and do a natural pressure release. Perfect every single time. I take a cue from April Bloomfield and do 1 part steel cut and 1 part rolled oats to give creamy and chewy textural contrast. Delish!

Is the recipe different if you’re using rolled oats instead of steel cut?

imho make that a tiny pinch of salt. Next time I might add some dried fruit and/or sliced apples