Quick Crockpot Steel Cut Oats
I always use my small rectangular West Bend Slow cooker to make a quick batch of steel cut oats, although I’m sure these work in a regular crockpot. I make a batch, put them in the fridge, then heat them up in the mornings in the microwave for my breakfast. I add lots to them after they are cooked, so the recipe is very basic… that way I can change them up as the mood strikes 🙂
Ingredients
Instructions
  1. Spray inside of slow cooker with nonstick cooking spray. Combine all ingredients except half and half and honey in the slow cooker, cover and cook on LOW for 7 to 8 hours.
  2. Stir in half and half and honey, and serve.
  3. Original Recipe Notes: If you like more texture in your oatmeal, you can toast the oats before cooking. Place them in a shallow layer on a cookie sheet and toast them at 350 degrees F. for 15-20 minutes, stirring once during cooking time, until oats are a darker gold color. Let cool completely before you combine with the rest of the ingredients in the recipe in your crockpot
  4. Stir well before serving. Makes 4 servings
Recipe Notes

Stacy’s Notes:  I have been making this for a while, and have never ever toasted the steel cut oats!  I spray my West Bend slow cooker (or crockpot), add 4 cups water, 1 cup steel cut oats, 1 cup of cranberries and then 1 cup of something else. The original recipe called for dates. I have used dates, dried plums (prunes), dried strawberries, dried blueberries, dried apples and dried cherries. Use whatever you like!

I have also never ever let them cook overnight, or for 6-8 hours.  In my West Bend, they are done in 2-3 hours. So I do these in the afternoon or evening, let them cool, then store in a Pyrex container in my refrigerator.  Each morning, I scoop out whatever I want and microwave them. Then I add whatever toppings I have and want to use.  I don’t usually use the half and half, I tend to use almond milk (and I don’t measure).  I usually add my “regular” oatmeal toppings like ground flax, cinnamon, honey or sugar, walnuts, etc.

The original recipe says it makes 4 servings, but I usually get 4-5 breakfasts out of this. Enjoy!