Slow Cooker Brown Sugar Cinnamon Steel-Cut Oatmeal

Name: Slow Cooker Brown Sugar Cinnamon Steel-Cut Oatmeal
Prep time: 11 min
Cook time: 7 h
Total time: 7 h 11 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon (14 g) unsalted butter, softened, for greasing the slow cooker insert; 1 cup (160 g) steel-cut oats, uncooked, no rinsing needed; ¼ cup (55 g) light or dark brown sugar, firmly packed; 1 teaspoon (3 g) ground cinnamon; ¼ teaspoon (1½ g) fine sea salt; 2 cups (480 ml) whole milk, cold from the fridge is fine; 2 cups (480 ml) water, cool tap water; 1 teaspoon (5 ml) pure vanilla extract; ¼ cup (30 g) pecans, roughly chopped (optional); ¼ cup (60 ml) whole milk, cold or warmed, for drizzling over each bowl (optional)

From the MyKitchenBank Kitchen

Creamy, chewy steel-cut oats cook overnight in milk and water with brown sugar and cinnamon, so a hot breakfast is waiting when you wake up.

Prep: 11 min
Cook: 7 hr
Wait: 10 min
Total: 7 hr 21 min
Makes: About 4 cups (4 servings of 1 cup each)

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Steps

Before you start

Use steel-cut oats (also called Irish oats). Rolled oats and quick oats turn to mush over this much time.
Use a 3- to 4-quart slow cooker. In a 6-quart cooker the thin layer of oats can scorch and dry out.
Slow cookers vary. Check the oatmeal once at about 6 hours the first time you make it, then adjust the time next round.
For breakfast at 7:00 a.m., start the oatmeal around 11:30 p.m. on the LOW setting.

1
Grease the cooker
- Rub the softened butter evenly over the bottom and about 2 inches (5 cm) up the sides of a 3- to 4-quart (2.8–3.8 L) slow cooker insert.
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Ready when: The bottom and lower sides have a thin, even sheen of butter.
Tip: This butter layer keeps the oats from sticking and browning at the edges overnight.
2
Add dry ingredients
- Add the steel-cut oats, brown sugar, cinnamon, and salt to the buttered insert.
- Stir with a spoon for about 20 seconds to spread the cinnamon and sugar through the oats.
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Ready when: No clumps of brown sugar remain and the oats look evenly speckled with cinnamon.
3
Pour in liquids
- Pour in the 2 cups (480 ml) milk, 2 cups (480 ml) water, and the vanilla.
- Stir well, scraping the bottom corners, so no oats are stuck dry in the base.
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Ready when: The liquid is a uniform light tan color and the oats are fully submerged.
Tip: Don't add extra sugar yet. The flavor concentrates as it cooks, and you can sweeten at the table.
4
Cook on low
- Cover and cook on LOW for 7 hours without lifting the lid.
- Opening the lid releases heat and can add 20–30 minutes to the cooking time.
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Ready when: The oats are tender but still slightly chewy, and the mixture is thick, creamy, and slightly loose. It should be pulling away from the sides slightly.
Tip: If your cooker runs hot, check at 6 hours. Edges that look dark or dry mean it's done early.
5
Stir and rest
- Turn off the cooker (or switch to WARM).
- Stir the oatmeal vigorously for 30 seconds to blend the thicker edges into the creamy center.
- Re-cover and let it rest for 10 minutes.
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Ready when: The oatmeal holds a spoon trail for a second before slowly closing, like thick porridge.
Tip: If it seems too thick, stir in 2–4 tablespoons hot water or milk.
6
Serve
- Spoon about 1 cup (250 g) of oatmeal into each of 4 bowls.
- Top with chopped pecans and drizzle with a splash of milk, if you like.
- Serve hot.
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Ready when: Oatmeal is steaming hot and creamy throughout.
Tip: Scrape the bottom of the cooker when serving, because the thickest oats gather there.

Good to know

Tips

Keep the ratio of 1 part steel-cut oats to 4 parts total liquid for creamy results in a 3–4 quart cooker.
For a looser oatmeal, stir in a splash of hot milk at the end rather than adding more liquid at the start.
Fresh fruit like apples can be cooked in: add 1 peeled, diced apple with the oats in step 2.
Do not use rolled or instant oats in this recipe because they will break down into a paste.

Make ahead

"Assemble everything in the insert up to 12 hours before cooking, cover, and refrigerate. Add 30 minutes to the cooking time because the contents start cold. Or cook the oatmeal fully and refrigerate for up to 5 days for meal prep."

Storage & reheating

Room temperature: up to 2 hours after cooking. Refrigerator: up to 5 days in an airtight container. Freezer: up to 3 months in portion-size containers or freezer bags; thaw overnight in the fridge. Reheat 1 portion in the microwave for 1–2 minutes, stirring halfway, with 1–2 tablespoons milk or water, until steaming hot.

Substitutions

whole milk → unsweetened oat milk or almond milk. Makes the recipe dairy-free; the result is slightly less creamy. Use oat milk for the best texture.
light or dark brown sugar → pure maple syrup. Use 3 tablespoons (45 ml) and stir it in with the liquids.
unsalted butter → coconut oil or neutral cooking spray. Still prevents sticking and scorching.
pecans → walnuts, raisins, or sliced bananas. Add raisins or fruit at serving time, not during cooking.