Crockpot Steel-Cut Oats Recipe – My Frugal Breakfast

by heather

I love oatmeal. In fact, love might be a mild understatement: I adore oatmeal. It’s hot, it’s creamy, and it’s cheap. What’s not to love?

Up until last week my love affair with oatmeal has been limited to Quaker Instant Maple and Brown Sugar. I know I could get more frugal and healthier than that (like making my own from slow-cook oats), but I’m lazy in the morning. At least, until I get two cups of coffee in me.

All this means that the thought of making steel cut oats was out of the question. They’re tricky to make on the stove (they can easily boil over if you’re not careful) and they take a long time. Snooze.

Well, they were tricky until I found this fabulous recipe!

The Benefits of Steel Cut Oats

Steel-cut oats

Steel-cut oats

Steel cut oats (also called Irish Oats) don’t look like regular oats at all. Regular oats, like Quaker, have been rolled, which gives them that oatie-looking shape. Steel cut oats are just cut right off the stalk. They look like something you’d feed to a chicken.

But, don’t let the chicken-feed analogy disturb you. Steel cut oats are extremely tasty and good for you.

For instance, regular rolled oats (like Quaker) have been steamed, rolled, and steamed, and rolled again, and then toasted. All this processing takes away their natural texture, their flavor, and quite a bit of their nutritional value.

Steel cut oats are oats in their natural form. They’re high in protein, fiber, and B-vitamins. Plus, they’re an excellent source of whole grains.

The Cost of Steel-Cut Oats

So, here’s the breakdown. I bought one bag of Bob’s Red Mill Steel Cut Oats. I paid $3.20 for one bag, which contains 4.25 cups of steel cut oats. This breaks down to .75 per cup.

The Quaker Maple and Brown Sugar oatmeal I usually buy costs $3.79 per box, or .37 per packet (there are 10 packets per box). But, each packet contains only 1/2 cup of oatmeal (in addition to the 13 grams of sugar that goes along with it), so the true cost is .74 per cup.

So, steel cut oats may seem more expensive than regular oats, but they’re almost exactly the same price. And, they’re much healthier for you.

As far as the energy cost is concerned, I used my handy dandy Kill-A-Watt energy monitor (which can be found in my Green Store if you want one!) to see how much it was costing me in kilowatts to make this oatmeal. Final total? It came to 2.05 kilowatts, or about .20 per 8 hours.

Cooking Steel Cut Oats In A Crockpot

Ok, the moment you’ve all been waiting for, right?

I found this recipe on RecipeZaar.com, and couldn’t wait to try it out.

Here’s their recipe:

  • 1 cup steel cut oats (DO NOT substitute old-fashioned or quick-cooking oats)
  • 4 1/2 cups water
  • 1/2 teaspoon salt
  • 2-3 tablespoons butter
  • cooking spray

1. Start by spraying your crock pot with cooking spray– This was a reader tip in the comments section, and it really helped cut the clean-up time the next morning because the oatmeal didn’t stick a bit! So, don’t forget to do this.

Golden brown beauties in the crock pot!

Golden brown beauties in the crock pot!

2. Pour in the water, oats, salt, and butter

3. Cook on Low for 6-8 hrs.- The first time I made mine I did it for 8 hours with no problem. I even left it on warm for another hour after that until my husband woke up, and it still tasted great. I think you could easily get away with cooking these on low for 10 hrs., but I’m not sure if longer cooking time would impact the nutritional value.

Tasty Additions To Your Oatmeal

There’s tons of yummy things you can add to your oatmeal once it’s done.

I added brown sugar, pecans, and a splash of vanilla soymilk to mine. And, it was YUM.

You can also add:

  • Honey
  • Dried fruit like strawberries, blueberries, bananas, raisons, dates, etc.
  • Maple syrup
  • Cinnamon
  • Vanilla
  • Yogurt
  • Granola
  • Fresh apples
  • Anything else that seems divine…

The great thing about steel cut oats is the texture; they’re wonderfully chewy. And, I loved waking up to hot, cooked oatmeal. It takes less than two minutes to prepare, and two minutes to wash the crockpot the next morning. Perfect!

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{ 47 comments… read them below or add one }

Erin aka Conscious Shopper April 7, 2009 at 2:53 pm

If you have a Whole Foods or another health food store near you, you might consider buying your oats from the bulk bins to save money. I don’t know about steel cut oats, but at Whole Foods, organic rolled oats are $1.50/pound, which is about 5 cups. That’s significantly cheaper than what you’re paying.

heather April 7, 2009 at 2:59 pm

Hi Erin!

I WISH I lived near a Whole Foods! The closest one is 45 minutes away.

Next time I’m down that way, however, I’ll definitely look at what they’ve got. That’s a significant savings over what I’m paying.

Thanks so much for the tip!

RowdyKittens April 7, 2009 at 11:01 pm

Yummy, yum, yum! This sounds amazing and something that I want to try out at home. Awesome tips. Thanks so much. 🙂

RenaissanceRonin April 8, 2009 at 1:37 am

Do these steel cut oats store well? I mean, since they’re virtually unprocessed, could you buy them in bulk, and store them in buckets like you would sugar, salt, cornmeal, or flour, as “emergency” rations?

Plus, since they’re right off the stalk, you could always put them into a food processor to be used for other things like baking,huh?

We get hurricanes here. And a “bucket” of oatmeal would go a long way!

heather April 8, 2009 at 5:14 am

Hey Ronin!

A quick Google search suggests that storing them in the freezer works very well.

I also found some good information on Survival blog (original link: http://www.survivalblog.com/2007/11/two_letters_re_rolled_oats_ver.html

They said on there that if you use those little oxygen absorbing packets then steel cut oats will store extremely well.

Thanks for bringing up a good point!

ria April 8, 2009 at 7:46 am

i just discovered steel oats. i bought a canister from trader joes and i’m in love. i must try them in the crockpot!

heather April 8, 2009 at 7:47 am

Ria,

You seriously won’t be sorry.

I’ve also read other people that speed up cooking time by soaking them in water overnight. For people without a crockpot, this would be the next best option.

Marie April 8, 2009 at 4:58 pm

I agree, steel cut oats are wonderful! This works well for me:

1 cup steel cut oats
3 cups water
1/2 cup walnuts
any dried fruit

I put this in my crockpot (a 1.5 quart with no controls, it’s either on or off, which I think translates to the high setting) for 3 hours. This makes 4 servings for me, which I store in the fridge and microwave with a little milk in the morning. Yummy and easy!

Domestic Intellectual April 15, 2009 at 10:34 am

I eat steel cut oats regularly and love them. I’ve had some trouble with overcooking in the crockpot, so recently I tried it in my rice cooker… Was an interesting experiment. With the lid on they boiled over, but with the lid off they cooked just fine. I filled the rice cooker the night before an left it on the counter. Turned it on before my shower and in half an hour it was ready. I used basically the same recipe as above.

BTW, one of my favorite toppings is a generous TB of almond butter and a squeeze of honey… Taste like a liquid sandwich! My co-workers think it is great when I bring it in to work:-)

Also, I am a single woman living alone and I find that you can make extra and store it in single serving containers in the fridge. Then I just grab and go on my way to work if I am really busy.

Sarah Eliza @ devastateboredom April 15, 2009 at 11:59 am

Yum, delicious… As a die-hard oatmeal girl, I’m intrigued! Shared this article on my google reader too — thanks!

Lori April 15, 2009 at 12:21 pm

I am a fellow steel cut oats lover. My method is a little easier. I measure 4 cups of water into a small, heavy saucepan and put that on to heat with a dash of salt. When the water boils I turn off the heat and add one cup of steel cut oats. Stir well, put the lid on the pot and let sit on the stovetop overnight. When you are ready to eat in the morning, just heat the oats through, about 5-8 mins. and serve! I eat steel cut oats almost every morning. They are frugal, healthy and I think they have allowed me to control my blood lipid levels. By the way, I eat mine with a spoonful of peanut butter and some honey mixed in.

heather April 15, 2009 at 2:05 pm

Lori,

I didn’t even think t try them with peanut butter (which, in my opinion, deserves its own food group).

I’m definitely trying that this weekend. YUM! Thanks for the tip!

Harry May 3, 2009 at 11:56 pm

My wife shudders every time I make/eat oatmeal because I usually find savory things to add in rather than sweet. I’ll often put a spoonful of pesto, or some diced ham and cheese, leftover sausage, you name it. And plenty of hot sauce. I don’t have a sweet tooth and really prefer it this way. The way I look at it, oatmeal, like pasta, is a good vehicle for anything tasty. Try it sometime.

Bear June 25, 2009 at 9:55 pm

Howdy Harry,

Tell your wife there is another savory oats man out there. LOL I have been adding all sorts of things to my oats, since I just treat them as a grain. Veggies, cheese, real and vegan meats, Yes as you say their a good vehicle for pretty much anything you want to add to them, for a quick meal. And with plenty of pre-preped items in the fridge, you never run out of ideas to add to a bowl of oats.

It’s great with fruit and nuts and honey and all that jazz, but hot sweet cereal gets boring really fast. And the oats do make a really nice side dish if you make them like a creamy risotto (mushrooms and left over smoked salmon are a fave this way) or pesto, which I like as well. And people I have served it to, are shocked to find out it’s oatmeal and not some type of rice they can’t quit make out.

WW Loser July 8, 2009 at 12:12 am

In regards to the savory eaters, my husband said that when he was a child visiting in Scotland, his family ate both steel cut and the flat oats we are accustomed to. But his grandmother never added milk or sugar. She added butter, salt, and ate with little salted or brined fish. She ate a really big bowl of that every day, and lived to be 90 or so.

Marilyn Rittmeyer August 1, 2009 at 8:01 am

I just read a book that recommends a low glycemic index diet for everyone. Steel cut oats is recommended as a food that has a low GI. Foods that are low GI release glucose slowly, so our body’s insulin is released slower, which is good for many reasons according to this book. We feel better when we eat low GI foods because we don’t have a sugar high followed by a drastic drop in sugar. Our circulatory system benefits from low GI foods because high levels of insulin released to deal with a quick surge of glucose from high GI foods damage our blood vessels. We maintain healthy weight with low GI foods because the glucose goes where it is needed in our body when it is released more slowly. Glucose released rapidly from high GI foods quickly is converted into fat. I appreciate the recipe for crockpot porridge, and will try the stovetop technique mentioned by Lori. My husband and I leave for work at 6:30 AM so don’t have time in the morning to cook steel cut oats.

Joiseygirl August 31, 2009 at 3:01 pm

Thanks for the great post! I’m trying to be more frugal myself, and that means steel cut oats will be a breakfast staple. One of Heidi Swanson’s cookbooks recommends cooking up a big batch on the stove top at once and then reheating throughout the week. I’ve tried it and it really does work nicely 🙂

TrafficStopper September 11, 2009 at 6:33 am

I was recently diagnosed with type 2 diabetes. I (like many people) have no insurance; work a minimum wage job and have no “Primary Doctor”…….so I’m left for the moment to deal with it by managing my diet and of course, adding EXERCISE (yikes).

I’ve been researching various foods and menus etc. online and have come to find I NEED to keep carbs in my diet even though they can raise blood sugars….anyway, I googled “oatmeal and diabetes” and I found this site! 🙂

I drove all the way across town to get some steel cut oats as another site said how fantastic they are at lowering sugar levels, seems it said that even after you stop eating them, your levels will STAY lowered for up to a MONTH! 😮 That and of course the cholesterol lowering as well as easy on the pocket book, so WOOO HOOO! Great addition to my diet!

I don’t want to have diabetes and I KNOW that many people have gotten to the point they don’t need medication and are not considered “diabetic” anymore, but “normal” all with diet and exercise.

The doc that gave me my prescription was in urgent care, and didn’t make it refillable……and won’t refill it unless I make another appointment I can’t afford. 🙁 (omg don’t EVEN get me started on the frustrations of trying to find a doctor with little or no money and no insurance!)
I’m sorry for making a short story long, I really just want to say thank you so very much for all your suggestions and recipes……..I have the “original” recipe going in my crock pot right now. I’m sure it’ll be fun trying all your suggestions!

Thanks to all your great ideas, I think I’m off to a good start at getting my levels under control……..despite what that doctor says….with great info like this, I’m sure this time next year, I’ll be able to be “normal” (if there IS such a thing! lol).
Bless you,
Traff

Laura Chin September 12, 2009 at 10:50 pm

I love steel cut oats in the slow cooker! I add dried fruits at the beginning. When it’s all cooked the fruits are plump and juicy! I also stir in 1/4 cup of instant dried milk before serving. Makes it so rich and creamy, my kids love it.
They don’t even realize it’s oatmeal! They like the quaker oats a lot too, and expected that when I said we were having oatmeal lol I decided to call the steal cut oatmeal “porridge” to avoid confusion 😉

TrafficStopper September 15, 2009 at 7:21 am

I’ve tried the crockpot method twice now and used more cooking spray than the first time and I’m still having a sticking problem…crusted all the way around bottom edge…maybe my crock gets too hot even on low?
Re-read “instructions” , (6 to 8 hrs). seems I’m cooking/sleeping too long! lol
I’m going to try Lori’s stovetop method and see if that works better for me. I just don’t like wasting such great stuff. OH, I doubled the recipe and cut up one peach and one apple, added cinnimon, cloves and a hint of allspice with the Brown Sugar Spenda Blend. HEAVEN! 🙂
Laura, thanks for the suggestion of dry milk……I try not to use much milk because I do like creamy……dry milk! Great idea!
When the doctor took my BGL, I had already eaten breakfast and had a cup of sweet tea, and my level was 383! She told me she wanted my morning levels to be BELOW 150. This morning was my lowest blood sugar reading since the day in the doctors office, 3 1/2 weeks ago! 108 🙂 Steel Cut Oats…….amazing grain!
I read people have had good morning BGL’s when eating a whole grain cereal as a snack before bed………a warm creamy bowl of steel cut oats is just the ticket! 😉

Greywolf October 6, 2009 at 10:21 am

Try this crockpot recipe with apple cider-it needs nothing else.

June October 12, 2009 at 7:22 am

I made Steel Cut Oats for the first time today. They’re delicious but I’m not looking forward to cleaning the pan.

My question is, can I make a double or triple batch and just reheat a serving each morning?

heather October 18, 2009 at 5:18 am

June, I’ve never reheated steel cut oats longer than a day before. Seems as if they’d get gummy, but I’m not sure. Anyone else know about this?

Joan October 18, 2009 at 8:01 am

I make this, and it lasts the whole week for me, I just divide it into 5 servings, and microwave each day. I make mine with blueberries, either chopped walnuts, almonds, or pecans, and some cinnamon, and I also put in a little ground flax seed. When I eat it, I add a dollop of non fat Greek yogurt, which adds some protein. Sometimes, I switch out the blueberries for raspberries or blackberries. Since I have been eating this, my my blood sugar levels are now normal, and my cholesterol has lowered too. Also, psychologically, starting off so healthy seems to keep me on track to eat well for the whole day.

Amy October 18, 2009 at 8:15 pm

thanks so much – I have them in my crock pot right now, cooking away for the morning. Love all the ideas. Im with Joan, if I start of eating healthy, I seem to stay on track. Im getting a little tired of egg white omlets!.

Kimberly October 25, 2009 at 3:15 pm

My favorite is ½ & ½ (steel cut/rolled oats) to 3 or 4 parts water/broth; soaked overnight in fridge.
Bring to a boil, and simmer for 40 – 45 minutes (stirring ever 10 minutes to prevent sticking to sauce pan bottom).
Sweet meal: Begin with water & dried fruits; Salty meal: Cook with water or broth , and add your favorite veggies (veggie cooking time depends on cut sizes & varieties) or proteins (for carnivore).
We’ve been buying bulked oats from WinCo Foods http://www.wincofoods.com/locations.htm
Steel cut oats @0.79¢/lb.
Rolled oats @0.44¢/lb.

Ed Burns October 25, 2009 at 10:39 pm

I also was diagnosed with type II. I quit drinking, gave up high glycemic foods, and made steel-cuts my breakfast of choice. I have been using the crock-pot method for over 2 years now. I use the small 2-quart size available at Walmart for about 9 bucks. I’ve lost 80 lbs. maintained BGL to 70-110 and feel great. I add a couple tsp straight (no sugar)cinnamon powder, and have a pile of oats with maple syrup made with splenda (availabe at Walmart cheap) and a litttle bacon or sausage on the side. For an ex drunk, ultra-high glycemic junkie, this is better than a stack of pancakes smothered in pure maple syrup! As to the clean up, I just soak it in water for the day, clean it out and get ready for more. Enjoy!!! Ed

J. Micca October 26, 2009 at 8:07 pm

I just picked up a canister of steel cut oats on a whim and did a search for recipes.
This one looks super, I am preparing the crock pot tonight!
Thanks for posting this.
J. M.

heather October 27, 2009 at 7:30 am

J,

I think you’ll love this recipe! I’m going to make a batch for myself tonight for tomorrow morning. It’s so delicious on cold mornings!

elizabeth October 31, 2009 at 5:30 am

Enjoyed the info on Steel Cut Oats … a great cereal …
now, with winter drawing close, I will once again use
my slow cooker to cook the oatmeal overnight.
Nice having it all ready in the morning … I often
add chopped dates, cranberries, chopped apples
and when serving, add mandarin orange sections
and a sliced banana. This is a real ‘stick to the ribs’
kind of breakfast!!! A real nice start to the day!

gordon November 3, 2009 at 10:43 am

I am a new recruit to the lovers of steel cut oats. I found them by accident and have ate them religiously ever since. However, from what i have read, it seems people make them a lot harder to prepare than needed. You simply have to bring to boil water the night before ( 4 to 1) add oats, remove from heat, cover and wait till morning, no fuss, no muss. The following morning, pop them in the microwave to warm, approx, 2 min., depending on the amount of servings, add raisins, butter or margarine, splenda or sugar and walaa!! Delicious, fast, filling, nothing sticks to the pan. I usually, make two servings and save the second for the following morning. Eat and enjoy.

Bethany November 9, 2009 at 8:58 am

We recently started making steel cut oats in the crock pot. To make perfectly cooked oats and very little cleanup, try the method listed on this blog- http://www.mommyskitchen.net/2009/01/overnight-crock-pot-oatmeal.html

Today, I have been out and about on the internet hunting for savory steel cut oats recipes– thanks for the great suggestions!

jamie November 11, 2009 at 9:19 am

I love steel cut oats, I cook them in the crockpot in a ceramic bowl which fits inside the crockpot. I fill the crockpot with wate to the level of the oats and water mixture in the bowl. the result….no sticking and easy clean up. It’s like water bathing the oats.

Paul November 23, 2009 at 4:39 pm

FYI: I cook my Steel Cut Oats in a super-easy, automatic way:
I have a fuzzy-logic rice cooker (The Tiger Brand)

1 Cup Steel Cut Oats
4 Cups Water
1/4 cup Raisin
1/4 cup Dried Cranberries
1/2 teaspoon Salt

Put all in Rice Cooker Bowl. Stir.
Set for \Quick Rice\ setting.
Beeps in about half an hour. Open pot, Stir…Serve!

Susie January 1, 2010 at 4:31 pm

I cook my steel cut oats in my rice cooker. Just put 1/2 cup of oats, and a little more than one cup of milk in the cooker, and set to porridge cycle. I do that before I go for my morning run. They’re done just when I’m finished with my run and shower. When I take them out, I just add cinnamon and a little maple syrup.

YUM.

Mark January 31, 2010 at 10:21 am

I use two crockpots in a double-boiler type configuration. There is no caking to the side whatsoever and cleanup is easy. I use 1 cup SC Oats, 4 cups water, 1 sliced apple, cinnamon to taste, and 2 Tbsp brown sugar. I don’t know the purpose of the salt in the recipe above but I don’t find it necessary. My recipe is yum yum yummy!

Dave February 20, 2010 at 1:54 am

Thanks for the recipe – I’ll try it tonight at home.

By the way, you can save a lot and buy steel-cut oats in bulk from many grocery stores. Even in Alaska we pay about $1.00/lb from Carr’s – a lot cheaper than McCann’s or Bob’s. And I can’t taste the difference.

When working out of town, we cook this stuff in a microwave oven. Yes, it can be done. Yes, it tastes the same. Here are 2 methods that I know work:

I drown 1/3 cup of steel-cut oats in a cereal bowl with 2/3 cup hot water out of a coffee maker, and then nuke it on high until it starts to boil + a few seconds. The oats rest for about 10 minutes while I’m setting up my work day. Then I add another 1/3 cup of water and nuke it again until it boils. It rests again until I need to stretch my legs. Then I add the last of the water – about another 1/3 cup – and nuke it until it boils. If it’s too runny, I let it sit and then nuke it; then it’s good to eat. You can do this with cold water instead of hot; just nuke for a few seconds past boil. The total prep time is probably 15-25 minutes, including 1 min x 3 times for cooking and the remainder being soak time. Note that you can make a mess with this if you don’t watch the oats as they boil.

If you don’t need an excuse to get up and tend the microwave, throw 1/3 cup of cut oats and 1-1/3 cups water in a large bowl (say, 4x that volume). Set the power level on the microwave down to about 60% and nuke it until it’s the consistency you like and chewy but not crunchy. I think my friend cooks his for about 12 minutes. THIS WILL BE A DISASTER IN A SMALL BOWL.

Reinaquerida March 1, 2010 at 11:19 pm

I am extremly Lazy but Loooove having my steel cut oats in the morning. Rather than make too much and have to deal with reheating, I make my steel cut oats by the serving. In my 20 oz coffee cup i add:

6 Tablespoons of steel cut oats
1 1/2 cup water
A few Tablespoons of coffeemate creamer (any flavor)
small pinch of salt

I put this in my cup in my crock pot at night and then fill the pot with water till it reaches the same level in my cup. Cover and cook on low overnight. When I wake up in the morning I just take out my cup and breakfast is served. When i am done I simply rinse out my cup for the next day and clean up is virtually nil. I am not a big coffee drinker but I do drink alot of tea. I sometimes expirament with my fruity or spiced teas by brewing a cup and replacing the water in my oats with the steeped tea. The spiced ones are my favorite, but there are so many flavors out there it is fun to try new things, another favorite is the vanilla mandarin orange tea mixed in my oats. Great way to kick up the flavor without all the extra calories.

Another way we love to have our Steel cut oats is for dessert or midnight munchies. We make it plain with just water or sometimes replacing some of the water with almond milk, or just regular milk, make it at night, in the morning take it out but put it in the fridge and cover it. Late night we will take it from the fridge and have it cold, sometimes just as plain as adding some honey or maple syrup, sometimes adding fresh fruit, Chopped nuts, cold yogurt, or just a sprinkle of cinnamon. If it has thickened up to much just add alittle milk and stir to make it alittle thinner, but when it is cold creamy and thick like that it reminds me of tapioca pudding but so much tastier. Like rice, it is a blank slate for flavors and you can add anything you want. My favorite flavor of the month for the dessert is making it with coconut milk instead of water and then adding a few tablespoons off canned pineapple tidbits with alittle of the juice to thin it out. SOOOOOOOOoo Yummmy!

cgl April 3, 2010 at 9:15 am

I too use a fuzzy logic rice cooker on the porridge setting. Mine has a timer so I put everything in at night and set it to be done at whatever time I desire. I recently bought this rice cooker (Sanyo 5 1/2 cup rice cooker/ slow cooker) and have to say it has been amazing. Pricey compared to the on/off rice cookers but worth it. amazon.com has recently had it for about $107.00 (no tax, no shipping in CA). It cooks steel cut oats to perfection as well as any other type of rice you can think of and it has a separate pot and settings for use as a slow cooker. Not frugal to begin with but earns it’s keep and then some.

willie April 9, 2010 at 8:28 pm

i’m surprised that no one has brought up the ‘greenest’ and easiest way to make steel cut oats – using a vacuum jar: before going to sleep, fill jar w/hot water, measure oats, boil two cups water, empty jar, throw in oats, brown sugar, powdered milk, add boiling water, seal up; breakfast is ready to eat or to go, and will keep even till lunch; i use a Thermos Stainless King 16 oz jar, and the oats are the perfect texture and temperature after 7-8 hours

Sunshine August 2, 2010 at 11:14 am

Hi all,
I have been on rolled oats for months and loved it, till I came by the steel cut oats on this site. I am now a believer!
I use food as medicine, so I am very emotional about killing its nutritional value ….. if you treat food as medicine, you may never need medicines!! So, after reading some other posts, I want to say that do not cook or boil fruits (weather fresh, frozen or dried). That will drastically diminish its nutritional value. Go for the highest nutritional value, rather than the taste factor. Also, do not ever cook or over heat honey. That too kills the healing medicinal properties of honey.

Stacey December 10, 2010 at 10:08 pm

To the person who was dreading clean up…

If you fill the pot/slow cooker with cold water and let it soak a bit, it rinses right out. This works with anything starchy. Potatoes, rice, pasta, oats. Don’t use hot water 🙂

Joyce January 4, 2011 at 10:50 pm

An Amish grocery near my daughter sells bulk steel-cut oats @ 66 cents/pound.
I think it was just raised to 74 cents, but still a lot cheaper than Irish brand @ $5/can.

My Christmas gift was 10 pounds of oats!! Can this freeze in the raw state?

I also cook mine in a 2 qt-slow cooker, with a timer attached, to start at 3:30am and stop at 7am. I use 1/2 cup oats (heaping) 2 cups water, shake of salt. Hubby likes milk with his, mine has low fat vanilla yogurt and whatever nuts and dried or fresh fruit I have and a packet of Equal and 1/2 tsp cinn.

Glad to hear of the other ways to cook oats. Dr. wants me to eat it for breakfast and lunch so I’m going to do that for a couple of months (if I can, I know breakfast is fine, but lunch, too! That’s my salad time.) just to see what my glucose level drops to.

The cooking spray and then soaking after helps with clean up.

Kelly Glass January 9, 2011 at 12:25 pm

I found this recipe a while back and it has changed my mornings!
Bulk cooking was mentioned. I frequently make large batches, and then put 1 cup servings into tupperware (I like the short round ones with the screw on lids for this) and fill up the fridge, or freezer, depending on how many I make. Then the kids can grab their individual serving and pop it in the microwave for 1 minute and have a healthy breakfast without me having to cook and I can get a few more minutes in be in the mornings. My husband loves the refrigerated single servings, and I even get to sleep in sometimes because he’s hapy to heat this easy breakfast for the kids before heading out to the gym (and I know they’re actually getting a good breakfast, not a bowl of sugary cereal!). For me, they freeze well and occasionally my big batches will last for 4 days, and it’s always still good. Not exactly the same as freshly cooked, but still good!

Sometimes I’ll follow the recipe as is and let everyone add their own toppings. We like chopped fresh fruit, frozen berries, dried fruit, and sweetened with honey or agave. I like to cook them with Apple or white grape juice (no sugar added) in place of water, throw in some chopped apples and cinnamon or pumpkin pie spice. Then they’re nice and sweet without any added sugar.
Thanks for this recipe!

Amy January 28, 2011 at 12:47 am

Just another quick note on easy clean-up if the oats should stick: Fill the crock with water, then throw in a dryer sheet (you know, the little sheets you throw in your clothes dryer to stop static). Let it soak and later, anything stuck will slide right out. I’ve actually done this more often with my glass 9×13 dishes I’ve cooked dinner in and I just let it soak overnight. I heard this tip a few years ago and it works so great.

Tina January 3, 2012 at 7:51 am

I think your math might be off and your steel cut oats less expensive compared to instant. Don’t compare by volume. You’re getting lots of air in the instant version. Try comparing by weight instead. My cursory opinion is that steel cut will be less than 2/3 the cost.

five nights at freddy's July 21, 2016 at 3:56 am

You just made my day! Loooove these.

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