This Slow Cooker Oatmeal–made with steel cut oats–is a healthy, filling, make-ahead breakfast for the entire week!
I have good intentions. I really do. Like, every weekday I intend to get up early enough to make myself a healthy breakfast before running out the door. Does this always happen? Definitely not.
Meal prepping really helps with this issue. I make a big batch of something on Sunday afternoons (like these Make-Ahead Omelet Muffins), portion it out, and then all I have to do is grab something from the fridge on my way out the door.
This winter, slow cooker oatmeal has been my go-to. Mix some ingredients up in the slow cooker, set it, and forget it. And you can change up the flavors however you see fit, which helps to prevent breakfast boredom. Plus, it’s healthy. Win-win-win. Just heat the oatmeal up in the microwave and you’re off and running.
Before making this for the first time, I had concerns about how the consistency of the oatmeal would hold up over the course of a work week. No need to worry, though! Because the steel cut oats retain their slightly chewy texture, rather than just turning to mush.
- 1 1/2 cups steel cut oats
- 1/2 tsp kosher salt
- 6 cups milk and/or water
- Spices (cinnamon, pumpkin spice, etc.)
- Sweeteners (maple syrup, agave nectar, honey, brown sugar, etc.)
- Toppings (nuts, dried fruit, fresh fruit)
Place the steel cut oats, salt, and milk/water in a greased (either butter or cooking spray) slow cooker and whisk to combine.
Cook for 2-3 hours on high or 4-6 hours on low. Stir everything around once or twice during the cooking process.
If you'd like to dress this oatmeal up a bit, feel free to add spices and/or sweeteners of your choice along with all of the other ingredients. I generally don't add any of the suggested toppings until I'm ready to eat.
Notes: Cow's milk, almond milk, water, and a combination of any of those 3 work well. Other non-dairy milks—such as coconut—may also work, though I haven't tried using them.