Steel cut oats are less processed than quick-cooking or rolled oats and thus take a longer time to cook. I don't know about anyone else, but I really don't have 25 minutes in the morning to throw this meal together.
Enter the crockpot. With this recipe, you can assemble everything the night before, and the oats cook through the night. A warm, yummy bowl of goodness awaits with very little fuss!
How you do it:
1. Take aluminum foil and roll them into little balls. This is what you'll be setting your bowl containing the oats and liquid on. It's important that water is able to circulate underneath the bowl. Place them into the crockpot (I use a 6 qt.) comme ça:
2. Fill a pyrex (or some other comparable bowl that will not shatter when heated) with the oats and liquid. The ratio is 1 cup of oats to 4 cups of liquid. I usually put 1 cup of milk and 3 cups of water in mine. Place bowl onto aluminum foil balls (he he he - balls).
3. Fill the crockpot with enough water that is is level with the level of liquid inside the inner bowl. Cover and set on low.
4. And voilà... your oats await you! I love to top mine off with a bit o' brown sugar and some milk. Or if I have them readily available, I simmer some blueberries and blackberries in some water until they are liquidy and put that on top. Anyway you fix them, steel cut oats are YUM!
Mattias doing his, "please sir, I want some more" impression. He LOVES this stuff. This morning he ate 4 bowls full and polished off the rest of mine.