Slow Cooker Oatmeal

I love a warm bowl of fresh made oatmeal on a cold morning.  The problem I have found is that it isn’t always easy to whip up on a busy morning unless you are using a packet of instant oatmeal.  Once I made this Slow Cooker Oatmeal from America’s Test Kitchen, I just couldn’t go back to the instant stuff.  I love to make a big batch over the weekend and then eat it though the week for a quick, hearty and delicious breakfast.  The texture of the steal cut oats are so much heartier than just regular rolled oats.

Note:  this recipe calls for steal cut oats.  If you use quick cooking oats or old fashioned rolled oats, you will likely end up with mush.  Steal cut oats are often found in the bulk bins at the grocery store and look like this:

Slow Cooker Oatmeal

1 tablespoon unsalted butter
2 cups steel-cut oats
8 cups water
1/2 teaspoon salt

In a large skillet, melt the butter over medium heat. Add the oats and toast over medium heat until lightly brown, stirring constantly. Once they become fragrant and light brown, remove from heat.

Add the oats into the slow cooker and pour water on top. Cook on low for 4-6 hours. Mix well and serve warm with your favorite toppings.  I like to eat mine with chopped almonds, dried fruit and a small amount of brown sugar.

Sometimes my mornings are so hectic that I need to eat breakfast at work.  I simply portion out the oatmeal into individual bowls and put the toppings in a separate bag.  Couldn’t be easier to grab and go.