Slow-Cooker Steel-Cut Oats

Updated May 17, 2021

Introduction

Steel-cut oats, with their robust, nutty texture, shine in this slow-cooker method that yields effortlessly creamy, batch-cooked breakfasts. Ideal for winter mornings or meal prep, this recipe ensures tender oats with minimal effort—leftovers keep well for days.

Recipe Overview

  • Total Time: 8 hours (slow cooker) | Alternative: 4–5 hours on low (quick cook)

  • Yield: 4–5 servings (scalable; leftovers store in the fridge for 3–4 days)

Ingredients

For the Oats:

  • 1 cup steel-cut oats (dry)

  • 1 teaspoon kosher salt

  • 4 cups water (or 2 cups water + 2 cups oat milk for richness)

Optional Toppings (Customizable):

  • Tahini + za’atar

  • Fried shallots + lime juice

  • Chile crisp + crushed peanuts

  • Shredded Cheddar + pickled red onion

  • Extra-virgin olive oil + grapefruit slices

  • Crumbled bacon + marmalade

  • Coconut milk + brown sugar + turmeric

  • Cashews + honey + banana chips

  • Honey + flaky salt + butter

  • Peanut butter + jelly

Preparation Instructions

Slow Cooker Method (Primary):

  1. Assemble: In a 6–8 quart slow cooker, combine oats, salt, and 4 cups water. Stir to distribute evenly.

  2. Cook Low: Cover and set to low for 2 hours. After 2 hours, the cooker switches to "warm" mode.

  3. Finish Warm: Leave on warm for 6 hours (total 8 hours) to achieve creamy, tender oats. Note: 6 hours on warm is critical for texture; reducing this may leave oats undercooked.

Quick Low Cooker Method:

Cook on low for 4–5 hours total (no warm mode) for a faster version.

Overnight Soak (No Slow Cooker):

  • Combine 1 cup oats, 1 cup water, and a pinch of salt in a pot. Bring to a boil, then turn off heat, cover, and let sit overnight (8–12 hours).

  • Reheat in the morning with milk, fruit, or toppings.

Instant Pot Variation (Reader Feedback):

  • Reduce water to 3.5 cups (avoids excess moisture).

  • Combine oats, salt, and water in the Instant Pot. Seal, set to high pressure for 10 minutes, then natural pressure release (NPR) for 10 minutes.

Serving Tips

Ladle oats into bowls and customize with toppings. For spice lovers, add cinnamon, ginger, or nutmeg to the oat base. Leftovers reheat easily with a splash of milk or water.

Community Tips & Variations

Soaking & Shortcuts:

  • Sally Brown: "Soak oats overnight in a pot, add salt, and cook low in the morning while brewing coffee."

  • Quick Morning Fix: Boil ½ cup oats + 1 cup water + salt, then let sit covered until morning. Reheat with milk/fruit.

Flavor Boosts:

  • Coconut Milk Blend: Swap water for 1 can coconut milk, plus cinnamon, ginger, and nutmeg.

  • Oat Milk Twist: Use half water, half oat milk; add brown sugar and cinnamon to taste.

Leftover Storage:

Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk or fresh toppings for quick breakfasts.

Enjoy this hearty, make-ahead breakfast—perfect for cozy mornings or busy weekdays!

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