Steel Cut Oats in the Slow Cooker

The crème de la crème of oats – we mean it! Slow cooking our Steel Cut Oats results in the creamiest of textures and we think it’s heavenly! Because the whole oat groat is cut into pieces rather than rolled into a flake, Steel Cut Oats take longer to cook in the morning and we don’t always have the time to prepare them. The solution? Start your slow cooker before you head to bed for a warm, filling, ready-to-eat breakfast when you wake up! Make slow-cooker oats for the whole family or portion servings into containers for several breakfasts that just need to be reheated quickly in the morning. Simply top with your favorite accoutrements and enjoy!

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Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
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  • 5
Votes: 1246
Rating: 3.31
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Combine water, oats and salt in a 4-6 quart slow cooker. Cover with lid and cook on low for 7-8 hours or overnight. Makes 4 servings.

    Variations:

    Add dried fruit, cinnamon and nuts along with oats.
    Use milk or cream in place of part or all of the water.
Products Used in this Recipe
Recipe Comments

22 thoughts on “Steel Cut Oats in the Slow Cooker

  1. Fay

    This is great. I have a 7 qt crockpot so I doubled the recipe. The cooked oatmeal lasts a few days and the 2nd day reheated is as good as the first. Best way to cook it.

    Reply
  2. pl

    Did mine overnight (about 8 hours) on low and it scorched badly, plus gummy texture that was unpleasant. What went wrong?

    Reply
    1. recipe specialist

      Hello,
      I’m sorry you had some issues with this recipe but thank you for letting us know. It sounds like the water in the recipe may have evaporated leading to scorching and a inconsistent texture. If you decide to try this recipe again, I may recommend adding a bit more water and making sure your slow cooker is on the lowest setting.

      Reply
  3. Cindy

    I Have better luck putting a glass bowl in the pot with the recipe ingredients in it, then filling the pot with water up the sides of the bowl and then cooking them ,, the steam makes them nice

    Reply
  4. Cynthia Garness

    I use a crock pot liner and it makes clean a breeze. Easy and delicious way to start the day. Raisins,cinnamon and a dash of nutmeg make it SUPER good.

    Reply
  5. susan

    I too have followed various recipes trying to “get it right” for overnight cooking in my crockpot. I use a small sized crockpot and start by greasing it with coconut oil. I then mix the dry ingredients and dump them in. (Mix them together first, as otherwise they’ll cook unevenly.) I then pour boiling water onto the uncooked oats. I set the crockpot on low (or warm, depending on your equipment) and leave it on overnight.

    My suggestion is to try this by DAY first, and be prepared to watch it (as you did). Once you get the ratio of water to oats the way you like it, you’ll know what to do overnight.

    Here is what I’ve arrived at through trial and error, but everyone’s crockpot is different:

    2 c. oat groats
    2 Tbsp chia seeds (or flaxseed meal)
    1/2 tsp. salt
    5 c. water (or a mixture of water and almond milk, depending on taste)

    At least this is a starting point. (I’ve made more than my share of gummy/overcooked oats!) Good luck!

    Reply
  6. Garnetta McNair

    Everyone is right about the spray, it helps prevent sticking. I also recommend using large green ?apple slices (the larger, the better, since it cooks down otherwise).

    Reply
  7. ELIZABETH CROSBY

    Like Fay, I too tried cooking in my crockpot.

    Cereal was glued to the bottom and sides of pot. Also was scortched on bottom.

    I was very unhappy, I ate some but it was just OK tasting.
    Also, add dried apricots, did that affect the finished cereal? Maybe,

    Will try again, and follow suggestions.

    Long time buyer of Bob’s.

    Thanks, Elizabeth

    Reply
  8. April

    This is the best way to cook steel cut oats! It’s important to remember that all crock pots heats differently. I didn’t try this overnight because I know my crock pot runs on the high side. 4 hours on low heat for mine (1/2 the recipe amount). I’m going to try this on the warm setting, that someone suggested, for an overnight cooking.

    Reply
  9. Ann

    I bought a 1-1/2 quart crockpot expressly for cooking the minimum 1/2 cup overnight oats for myself. First day is delicious, but leftovers get gummy in the fridge and don’t reheat well as a bowl of oats, so I decided to warm them as a flat “oatcake” in an omelet pan then drizzled with maple syrup and almond milk and topped with toasted walnuts – “Oatmeal On a Plate!”

    Reply
    1. recipe specialist

      Hi Tara,
      Since these oats do cook so quickly, we don’t typically recommend preparing them in a slow cooker as they may become over-saturated and mushy if prepared this way.

      Reply
    1. recipe specialist

      Hi Dana,
      Scottish Oats will cook much quicker than Steel Cut Oats will, so they not work as well in a slow cooker; cooking them this way may lead to a gummy texture.

      Reply
  10. Patricia Ramsey

    I would like to try cooking steel cut oats in my crockpot, but this makes so much. Does your company have ideas on how to use up the leftovers, such as adding a cup or two to a bread machine recipe or a meatloaf mix?

    Reply
  11. Fran

    I make this all the time, and have found a way to make this in the slow cooker where it doesn’t stick to the sides. Try mixing all of the ingredients together first and filling it into a corningware casserole until it is about 3/4 full. The size of the corningware needed will change based on the size of your slow cooker as well as if you decide to do half of this recipe, full recipe or double it. For this recipe as stated I use a 1 3/4 cup casserole dish. Once filled, put the corningware into the slow cooker, and add additional water into the slow cooker around the sides of the casserole until it is about half way up the sides of the corningware casserole dish. Cook this on low overnight (at least 8 hrs), and it will be hot and creamy in the morning. I cook this on Sunday nights and have enough for breakfast for the week, by simply reheating a bowl full in the microwave each morning. One additional comment, I use half apple juice and half milk or almond milk for the liquid rather than just plain water, and it adds a touch of sweetness. I have also added a cut up apple, some dried cranberries, dried apricots, walnuts, cinnamon, vanilla extract, or any combination of the above depending on what I have a taste for and it comes out great every time!

    Reply

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