Crockpot steel-cut oatmeal experiment

And it worked!

I read a tip from a friend (Hi, M!) that she makes oatmeal in the crockpot in a water bath. I had resisted making oatmeal in the crockpot overnight because I thought it would turn out like inedible paste, but a water bath seemed like a great idea and I had to try it.



First, my crockpot is a funky oval and the only bowl that would work wouldn't sit right, so I had to fashion a trivet of some kind to use, in this case scrunching up aluminum foil.



I added the oatmeal and water to the glass bowl and then sat the bowl on the aluminum foil balls in the crockpot, and then added water to the crockpot so it came up to 2/3 way of the bowl's side. This was around midnight, I turned it on low and went to bed.



I woke up around 7 and checked it, it was a little dry so I added another cup of water, gently stirred it, and let it cook for another hour and half. It was perfect!



Here is my bowl, I added a little rice milk, maple syrup, and some dried cranberries. It was so good and creamy. Steel-cut oatmeal is a little chewier than rolled oats but made in the crockpot it was creamy and tender, yum.

Crockpot Steel-Cut Oatmeal
Serves 4

1 cup steel-cut oats
2 1/2 to 3 cups water

In a small bowl add oats and water and stir to combine. Place in crockpot crock carefully making sure it is secure, you may need to use a heat safe trivet or aluminum balls to steady it. Add water to the crockpot, not the bowl with the oats, until it reaches the 2/3 the way up the side of the bowl with the oats. Cover and set on low for 8 hours. Check towards the end of cooking, and add more water with necessary. Top with favorite oatmeal accompaniments, like butter, milk, nuts, dried fruit, etc.

-Empress