Slow Cooker Steel Cut Oats Recipe

I don’t read many magazines these days, but we somehow ended up with a subscription to Good Housekeeping, and I’ve been surprised at how interesting and useful I find its articles. I am no domestic goddess, but each issue seems to include at least a few household ideas, product reviews, and family-friendly recipes that I can relate to, and these practical articles are balanced with essays and personal articles that often resonate.

One recipe that caught my attention was for slow cooker steel cut oats. I have a package of steel cut oats that has been collecting dust in my pantry, because I never want to take the time or deal with the clean-up of cooking them on the stove. While I love the baked oatmeal recipe from Madeline at Family Fitness Food (and my variation), I have been trying to use the oven less frequently during the summer, and have been missing my oatmeal.

The recipe is simple:


Spray a slow cooker bowl with non-stick spray, and add
4 cups water
2 cups low-fat milk
1.5 steel cut oats
1/4 tsp salt
1 tsp cinnamon (optional)

The recipe says to “program” your slow cooker to cook for 4 hours on low and warm for 4 hours (so you can do this overnight), but my slow cooker is not programmable. The first time I made it, I set it up just before I went to bed and turned it off first thing in the morning, so it cooked on low for about 6 hours (yes, I know I don’t get enough sleep!). The second time I made it on a Sunday, and cooked it for about 5 hours on low. Both ways turned out fine.

Slow Cooker Steel Cut Oats

The Good Housekeeping recipe says that this makes 4 servings, but the amount of steel cut oats corresponds to 6 servings of steel cut oats. I divided it up into six portions, and can’t imagine eating more at one sitting!

Slow Cooker Steel Cut Oats

Warning: If you portion out the recipe and refrigerate for later like I did, it will turn into a block of glop. To re-heat, I stirred in a bit more water and microwaved for about 90-120 seconds. It heated up nicely, and did not explode in the microwave like regular oatmeal does. I usually stir in a spoonful of peanut butter or sunflower seed butter–yum!

Do you make steel cut outs?

Do you subscribe to any magazines?


Slow Cooker Steel Cut Oats

By Coco Published: August 7, 2013

  • Yield: 6 Servings
  • Prep: 5 mins
  • Cook: 5 hrs 0 min
  • Ready In: 5 hrs 5 mins

I don't read many magazines these days, but we somehow ended up with a subscription to Good Housekeeping, and I've been surprised at …



  1. Spray bowl of slow cooker with non-stick spray.
  2. Add water and milk to bowl.
  3. Add oats, salt, and cinnamon and stir gently.
  4. Cook on low for 4-6 hours.
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14 Responses to Slow Cooker Steel Cut Oats Recipe

  1. mommyrunfaster says:

    That looks great! I've used a similar recipe for overnight steel cut oats but always forget about it in the evening. Maybe if I laid it all out on the counter I'd remember to make it more often!

  2. Miz says:

    ok — whats up with that? REDBOOK? GOOD HOUSEKEEPING? Ive spontaneously started getting those too.
    Now, Im not complaining but…

  3. Do you store the portions in the fridge for later?

  4. Oops, saw the last part. Thanks!

  5. christineyu69776410 says:

    I love making oatmeal in my slow cooker! It's so convenient and nice to have it ready in the morning.

  6. christineyu69776410 says:

    and I don't have a programmable slow cooker either so it was a fitful night of sleep for me!

  7. My rice cooker is a slow cooker too. I think I need to put it to use now that I've discovered what my machine can do! lol

  8. Carrie says:

    Oatmeal?!? Of course. I still haven't done the slow cooker version. It's overnight oats in my fridge. Every. Single. Day. 🙂

  9. Yum Yucky says:

    I'm loving my Better Homes & Garden mag right now.THe oats look yummy. FEED MEEEE!

  10. Mmmmmm Cinnamon Oatmeal! 🙂 I just love how it smells, and obviously how it tastes, but I haven’t eaten it in FOREVER!!!

  11. Carolyn says:

    I make steel cut oats in the slow cooker about 2 times a month. I put the cooked oatmeal in muffin tins and freeze them. Then I remove them from the muffin tins and keep them in a freezer container or sealed bag. They reheat in 1/2 cup servings in the microwave in a minute or so.
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