Have you ever made overnight steel-cut oats in a slow cooker? I have. And I love it. I love waking up to a freshly-made, filling breakfast.
So, I wanted to try steel-cut oats in the thermal cooker first thing. We were headed out on a big family vacation at a cabin near Bear Lake in U-daho. I offered to make steel-cut oats for the group.
Here’s how it works. I made a HUGE batch that first time, but the idea is the same no matter how much you’re making.
I boiled the water with a little salt. Then I added the oats, a little cinnamon and some butter. I boiled the whole thing for three minutes.
Then I put the lid on the pot, removed it from heat and sealed it in the thermal cooking unit. 8 hours later when we woke up, we had hot, perfect oats.
Everyone expected to microwave the oats when I opened the cooker, but they were still steaming hot.
These cook more similar to rice than to traditional oatmeal. We add milk and fruit when serving to make the dish more cereal-like. If you like a mushier cereal, play around with the amount of water you add. I like mine to have a little texture.
The best thing about cooking these in the thermal cooker rather than a slow cooker is cleanup. Because the oats are not subjected to a heat source for the full eight hours, they don’t get baked on the sides. So it’s much easier to clean the pot when you’re done.
Enjoy waking up to a delicious hot meal!
- 4.5 Cups water
- 1 tsp salt
- 1 tsp cinnamon
- 2 Cups steel-cut oats
- 2 Tbsp butter
Bring salt and water to a boil.
Add oats, cinnamon, and butter.
Bring back to steady boil and cook for 3 minutes.
Remove from heat, cover with inner lid, and seal in thermal cooker.
Let it cook for approximately 8 hours.
Serve hot with milk, fresh fruit, jam and/or brown sugar.
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