Slow-Cooked Steel-Cut Oats A slow-cooker makes it easy to have a hot breakfast
2 cup steel-cut oats (sometimes called Irish oats)
6 cups water
1/2 teaspoon salt
Toppings of choice
Place all ingredients in slow-cooker. Stir to mix. Plug in your slow-cooker and set temperature to Low. Cover and cook until water is absorbed and oats are tender. Depending on the slow-cooker, this could take 4 to 6 hours. Serve immediately or portion into microwave-safe glass bowls, cover and refrigerate until serving time.
If heating in the microwave, place the bowl of cooked oats, uncovered, on 60% power for about 1 1/2 minutes. Take out of microwave, stir and add toppings of choice along with milk. Return to the microwave and heat again at 60% power for another 1 1/2 minutes.
Makes 5 or 6 servings.
Not all slow cookers are created equal. The Low setting on my cooker is still quite hot. My oatmeal was ready to eat in 4 hours. Depending on your slow-cooker, it could take up to 6 hours. For this reason, I suggest you not leave the oats cooking unattended, especially not overnight. Make it on a day you will be home for a while or in the evening when you start making supper.
My favorite toppings: sliced banana, chunks of toasted pecans and a drizzle of honey. Oh, and milk, of course!
The cooked steel-cut oats can even be frozen in individual portions. Just heat in microwave as directed, although the frozen oatmeal will take longer to heat through.