Both my husband and I really enjoyed this! So easy to make! I used all unsweetened almond milk in place of half-and-half, maple syrup in place of brown sugar, and left the raisins out. This allowed me to have a "plain" oatmeal to divide up for the week, and top with whatever fruits, nuts, coconut, spices, etc that I wanted for the day. Adding in some vanilla extract and a pinch of salt adds a nice flavor too! I do find with most slow cooker oats, that they rarely need more than 5-6 hours on low heat to be done--more than that and they can stick and burn. They also benefit from being stirred every so often. If you do that, you end up with a delicious, and generous amount of, steel cut oats that are so incredibly easy to make! Thank you for the recipe--I will make this often!
Absolutely yummy! Would suggest buttering the inside of the crockpot beforehand. Make clean up easier.
This tasted good, creamy and not too sweet. The problem was a lot of it stuck to the sides and bottom of the Crock Pot. Some of it was burned a little. Mine cooked just 10 minutes shy of 8 hours. Maybe adding more water would help.
I used only almond milk and water. Three parts milk to two parts water. Then, one part steel cut oats. I think it cooked approx. four and a half hours on low. It was perfect! I'm really pleased because I was so tired of making it every morning. By making it plain, I can add any topping that I'm in the mood for. I have a really huge appetite in the mornings, so this makes enough for about four to five days for me!
Steel cut oats are better for you than rolled oats, but they take longer to cook. It was nice to wake up to a warm bowl of steel cut oatmeal. So convenient! I used almond milk and 1% milk. And I added 1/4 t salt. The edges burned little. I just scooped from the middle. I will put in 2 sticks of cinnamon next time
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