Spanish Chorizo and Paprika Savory Slow Cooker Oats

Name: Spanish Chorizo and Paprika Savory Slow Cooker Oats
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1½ cups (240 g) steel-cut oats; 8 oz (225 g) Spanish chorizo sausage, casing removed, broken into small pieces; 4 cups (960 ml) vegetable broth; 1 large (200 g) red bell pepper, seeded and finely diced; ½ medium (75 g) yellow onion, finely diced; 1 tablespoon (6 g) smoked paprika; 2 clove (6 g) garlic cloves, minced; to taste sea salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional); 2 tablespoon (8 g) fresh flat-leaf parsley, finely chopped, for garnish; ¾ cup (85 g) aged manchego cheese, grated, divided for cooking and garnish

From the MyKitchenBank Kitchen

Steel-cut oats cooked low and slow with spicy chorizo, smoked paprika, and sweet bell peppers in a savory vegetable broth base. This Spanish-inspired breakfast porridge is hearty, deeply flavored, and ready when you wake up—perfect for a make-ahead morning.

Prep: 15 min
Cook: —
Wait: 8 hr
Total: 8 hr 15 min
Makes: 4 servings (about 1½ cups each)

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Steps

Before you start

Have your slow cooker ready and insert the ceramic insert if removable
Prep all vegetables and sausage before starting so assembly is quick
Slow cooker cooking times vary by model; check oats at the 7-hour mark
This recipe is best started in the evening for a ready breakfast

1
Brown the chorizo
- Heat a large skillet over medium-high heat.
- Add the chorizo pieces without oil (they will release their own fat).
- Cook for 5–7 minutes, breaking them into smaller pieces with a wooden spoon, until the sausage is browned and crispy around the edges and most of the fat has rendered.
- Use a slotted spoon to transfer the chorizo to a paper towel–lined plate, leaving about 2 tablespoons of the rendered fat in the pan.
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Ready when: Sausage is browned with crispy edges and most fat has rendered out
Tip: Don't skip browning—it builds depth of flavor and reduces the greasiness in the final dish
2
Sauté aromatics
- In the same skillet with the chorizo fat, add the diced onion and bell pepper.
- Cook over medium heat for 4–5 minutes, stirring often, until the vegetables are softened and just beginning to caramelize.
- Add the minced garlic in the last minute and cook until fragrant, about 30 seconds.
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Ready when: Onion and pepper are soft and lightly caramelized; garlic is fragrant
Tip: Keep the heat moderate so the vegetables don't burn but caramelize gently for sweetness
3
Toast the paprika
- Sprinkle the smoked paprika into the skillet and stir constantly for 30 seconds.
- This blooms the paprika's flavor and prevents it from tasting dusty in the slow cooker.
- The mixture should smell deeply smoky.
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Ready when: Paprika is fragrant and slightly deeper in color
Tip: Blooming the spice in fat intensifies its flavor—don't skip this step
4
Add oats and broth to slow cooker
- Pour the vegetable broth into the slow cooker insert.
- Add the steel-cut oats and stir to combine, breaking up any clumps.
- Add the sautéed vegetable mixture (onion, pepper, garlic, and paprika) and stir well.
- Add the browned chorizo and half of the grated manchego cheese.
- Season with red pepper flakes (if using) and a pinch of sea salt—remember the broth and cheese add saltiness, so go easy at this stage.
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Ready when: Ingredients are combined and broth covers the oats by about ½ inch
Tip: Stir everything together well to prevent the oats from sinking and sticking to the bottom
5
Cook on low overnight
- Cover the slow cooker and set it to low.
- Cook for 8 hours, or until the oats are tender and have absorbed most of the liquid but still have a creamy, porridge-like consistency.
- The oats should not be mushy or dry.
- If you prefer firmer oats, check at the 7-hour mark; if you prefer creamier, let them go the full 8 hours or slightly longer.
- Stir once at the 4-hour mark if you wake during the night, though this is optional.
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Ready when: Oats are tender and creamy but hold their shape slightly; liquid is mostly absorbed
Tip: Every slow cooker runs differently—check oats at 7 hours the first time you make this; you may need 7–8.5 hours
6
Adjust seasoning and consistency
- Turn off the slow cooker.
- If the oats are too thick, stir in a splash of warm vegetable broth or water (¼ cup at a time) until you reach a creamy, spoonable consistency—not runny, but not stiff.
- Taste and adjust salt and black pepper as needed.
- Stir in most of the remaining grated manchego, reserving a pinch for garnish.
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Ready when: Oats are creamy and seasoning is balanced
Tip: Add broth slowly—it's easier to thin than to thicken, and the residual heat will continue to cook the oats
7
Serve hot
- Ladle the porridge into warm bowls.
- Top each serving with a sprinkle of fresh parsley, the remaining manchego cheese, and a few extra chorizo pieces if desired.
- A pinch of smoked paprika over the top adds visual appeal and a hint of extra smoke.
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Tip: Serve immediately while hot for the best texture and temperature contrast with any cool garnishes

Good to know

Tips

Steel-cut oats have more texture and take longer to cook than rolled oats—don't substitute rolled oats, or you'll end up with mush in 3 hours
The rendered chorizo fat adds deep flavor; resist the urge to drain it all away, but do trim the excess so the final dish isn't greasy
If you don't have a slow cooker, you can make this in a Dutch oven: bring everything to a boil, then cover and bake at 325°F (163°C) for 2–2.5 hours, stirring every 30 minutes
This is equally delicious the next day reheated gently in a saucepan with a little extra broth—sometimes the flavors taste even more developed after overnight rest

Make ahead

You can prep the chorizo, vegetables, and garlic up to 1 day ahead and store them separately in airtight containers in the refrigerator. In the morning, simply brown the chorizo, sauté the vegetables and paprika, and add everything to the slow cooker. Set it before you leave for bed or head out in the morning, and breakfast will be ready by evening or the next morning.

Storage & reheating

Store leftover oats in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in a saucepan over medium-low heat with a splash of vegetable broth, stirring frequently, until warmed through (5–7 minutes). Do not freeze—the texture of steel-cut oats breaks down when thawed.

Substitutions

Spanish chorizo sausage → Portuguese chouriço or spicy Italian sausage. Use a similar amount; ensure the sausage is fully cooked and browned before adding to the slow cooker
aged manchego cheese → Aged gouda, gruyère, or smoked cheddar. Choose a cheese with enough age and character to stand up to the smoky, spiced oats
red bell pepper → roasted red pepper (jarred) or yellow bell pepper. If using jarred roasted peppers, add them at the end to prevent mushiness; they have less water content
vegetable broth → chicken broth or low-sodium vegetable bouillon. Keep the same volume; chicken broth will add a slightly richer flavor