Slow-Cooker Steel-Cut Oats

By Sarah DiGregorio

Updated May 16, 2021

  • Julia Gartland for The New York Times (Photography and Styling)
Media 1 of 1
Total Time
About 8 hours
Rating
4(550)
Comments
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This is a practically effortless way to have a hot breakfast ready to go the moment you wake up. The trick to cooking perfect steel-cut oats in the slow cooker is to make use of the auto-warm setting, which switches on when the set cook time is over. (The majority of modern slow cookers have this function, though some older ones may not.) Cooking the oatmeal on low for two hours, then on warm for up to six more ensures very creamy, risotto-like oats that have a pleasant chew. (You can also cook the oats on low for 4 hours, then immediately serve, but if you venture any longer than that, the oats may overcook.) Think of this as a whole-grain meal that you can take in any sweet or savory direction you like: Top with a pat of butter and a squeeze of honey, or a sprinkle of salt and a bit of hot sauce, or any of the topping suggestions below.

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Ingredients

Yield:4 servings

  • 1 cup steel-cut oats

  • 1 teaspoon kosher salt

  • Toppings, optional (see Tip)

Ingredient Substitution Guide

Preparation

  1. Step 1

    In a 6- to 8-quart slow cooker, combine the oats, salt and 4 cups water. Cover and set the cook time to 2 hours on low, at which point the slow cooker will automatically switch to warm. Cook on warm until the oatmeal is creamy and tender, about 6 more hours. (The 6 hours on warm is not optional; the oats will not be done after 2 hours on low. If you wish to cook them more quickly, you can cook for 4 to 5 hours total on low.) Ladle into bowls and serve with the toppings of your choice.

Tip

  • For serving, use toppings like tahini and za’atar; fried shallots and lime juice; chile crisp and peanuts; shredded Cheddar and pickled red onion; olive oil and grapefruit slices; crumbled cooked bacon and marmalade; coconut milk, brown sugar and turmeric; cashews, honey and banana chips; honey, flaky salt and butter; peanut butter and jelly.

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Ratings

4 out of 5
550 user ratings
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Comments

Tina F

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.

Sally Brown

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.

mmhowards

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

Rachel

This was excellent, and I think an improvement over my previous method of slow-cooking overnight steel-cut oats. As some others did, I used 3 cups water, 1 cup milk (regular whole milk); also added about 1/4 tsp cinnamon and a big handful of dried cranberries, then followed cooking instructions exactly. The 1 teaspoon of Diamond Crystal Kosher salt was perfect, definitely not salty at all (same amount I’ve always used for overnight oatmeal). Not sure why so many “too salty” complaints unless folks are using regular table salt.

Marie

I cook my oats in a rice cooker on the porridge setting. 3-4 cups water per one cup oats. They come out perfect in a hour and so easy to clean the pan.

Emily

Can you double this recipe and keep the same cook time?

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Credits

By Sarah DiGregorio

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