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Now you may be wondering, who in their right mind would make oatmeal for three hours?
That would be me.
It's really not that much work. You can make a giant pot of this stuff and then warm it up in a saucepan and a little water for the next week and it will warm up perfectly.
I then came across a recipe for steel cut oats that are made in a slow cooker. After much trial and error, I have arrived at this recipe for a lesser work version of the perfect steel cut oat.
After much trial and error, I have also realized any recipe that calls for milk does not turn out correctly in my opinion. It ends up mushing the oats and they lose their pop factor. I like milk in regular oatmeal. Steel cut oats are not meant for milk.
The Slow Cooker Recipe
1 1/2 cups organic steel cut oats
6 cups water
1/2 tsp salt - I use Celtic Sea Salt
Cook in slow cooker for 6 hours. If you are setting this and then leaving, it will do fine. But I think it does better if you give it some attention and stir every once in a while.
After it is done, sweeten it up with some organic honey or coconut sugar (I use a little of both, more on the honey end though), add some cinnamon and some high quality vanilla. Add some fresh berries if you have them.
Take the leftovers, put them in a container and store in the fridge.
To Warm Up the Next Day
Put the already cooked oatmeal in a small saucepan. Add a little water and whisk. This will break up the oats.
I think cooking them over a stove for several hours constantly stirring gives a better outcome, but if you do not want to commit to that, the slow cooker will work.