Delicious Slow Cooker Steel Cut Oats with Apple & Cranberry: Your Effortless Fall Breakfast
Imagine waking up to the comforting aroma of a warm, wholesome breakfast that practically made itself overnight. These creamy slow cooker steel cut oats, infused with the delightful flavors of fall, offer exactly that. This delicious and healthy breakfast can be prepped the night before, allowing you to enjoy a stress-free, satisfying meal as soon as you rise. Say goodbye to rushed mornings and hello to a cozy start to your day!
This post is in partnership with Bob’s Red Mill.
Today, we’re bringing out one of our favorite kitchen heroes: the slow cooker! It’s been a little while since we last shared a slow cooker recipe, but for good reason. When it comes to weekday breakfasts, I’ll admit I lean towards the path of least resistance. My morning routine always prioritizes coffee first, with food coming in a close second. Yet, don’t misunderstand – I absolutely adore breakfast, especially a piping hot one, which feels essential during the crisp fall and chilly winter months.
During my college years in upstate New York, a hot breakfast was practically a survival requirement to maintain body temperature! I often made eggs or banana oatmeal before classes, but there was always a delicate balance between snatching a few more minutes of sleep and getting a decent meal. My personal limit for breakfast prep was always around 15 minutes. And as we all know, old habits die hard, even years later.
The Challenge of Traditional Steel Cut Oats (and How the Slow Cooker Solves It)
For all the reasons mentioned above, traditional steel cut oats (also known as Irish oats) rarely made it to my breakfast table. While I firmly believe their chewy texture and distinct nutty flavor are far superior to regular rolled oatmeal, their cooking time is a significant barrier. On the stovetop, steel cut oats typically require about 30 minutes from start to finish – that’s roughly 10 minutes too long and 20 stirs too many for the average busy weekday morning.
This is precisely where the slow cooker steps in to work its incredible magic. Slow cooker steel cut oats are an absolute godsend for anyone short on time in the morning. This concept is particularly revolutionary for early risers like my husband, Connor, who often wakes up at 4:30 AM for work. Imagine being able to simply throw all the ingredients into your slow cooker insert the night before, give them a quick stir, and then wake up to perfectly cooked, ready-to-eat steel cut oats the next morning. It takes minimal effort – literally just a couple of minutes before you head to bed – and the payoff is immense.
These overnight slow cooker steel cut oats will be ready faster than it takes to toast a slice of bread, and they will undoubtedly be much more delicious, hearty, and filling. This recipe is perfect not only for individuals or couples with demanding weekday schedules but also for holidays. When you’re staying up late entertaining guests or spending time with family, having an easy, pre-prepped breakfast ready to go in the morning can be a true lifesaver.
How to Make the Best Steel Cut Oats in Your Slow Cooker
For this recipe, I exclusively use Bob’s Red Mill steel cut oats, and for good reason. In my humble opinion, they are simply the best on the market. In fact, they even won the World Porridge Making Championships in Scotland, effectively beating the Scots at their own game! Their quality ensures a consistently hearty and flavorful oatmeal every time.
These slow cooker oats are cooked in unsweetened almond milk. While I don’t typically drink almond milk on its own, I find it perfect for cooking breakfast grains. It imparts a wonderfully creamy texture and a subtle, delightful flavor to the oats. However, feel free to use your preferred nut milk, or even a combination of water and regular milk, based on your dietary preferences and taste.
Essential Tips for Slow Cooker Steel Cut Oats Success:
After extensive experimentation and research on preparing steel cut oats in a slow cooker, I’ve uncovered a few crucial tricks that make all the difference. While it’s not rocket science, paying attention to these details will ensure your overnight oatmeal turns out perfectly every single time:
- Prevent Sticking: Always give your slow cooker insert a light coating of cooking spray. This simple step is vital to prevent any sticking, especially since every slow cooker behaves a little differently in terms of heat distribution.
- Choose the Right Size Slow Cooker: For recipes using just 1 cup of steel cut oats (which yields approximately 4 servings), it’s best to use a smaller volume slow cooker, ideally a 2-quart or 4-quart model. If you only have a larger capacity slow cooker (like a 6-quart), I highly recommend doubling the recipe. Using a small quantity of oats in a large slow cooker can cause them to crisp up, dry out, or brown excessively around the edges, leading to an unevenly cooked result.
- Don’t Fear the “Skin”: As the oats cook overnight, you might notice a thin surface skin forming on top. Don’t be alarmed by this; it’s completely normal. Once you give the oatmeal a few good stirs in the morning, this skin will seamlessly integrate into the creamy mixture, leaving no trace.
- Adjust for Your Slow Cooker’s Temperament: Remember that not all slow cookers are created equal. Some models tend to run hotter than others. If you know your slow cooker runs hot, consider reducing the cooking time slightly. If possible, a quick stir or two during the cooking process (if you happen to be awake) can also help ensure even cooking and prevent the edges from drying out.
For those curious, this is the slow cooker that I personally own and rely on. It’s the only brand I’ve ever used, and I can only speak highly of its performance. Its “keep warm” function is an especially beloved feature, ensuring your oats stay perfectly warm until you’re ready to serve.
Enhancing Your Overnight Oats with Fall Flavors: Topping Ideas
To infuse these slow cooker steel cut oats with an irresistible fall twist, I’ve incorporated a medley of cozy ingredients. This recipe features finely chopped apple (I find tarter Granny Smiths work beautifully for cooking, while sweeter varieties are perfect for fresh toppings!), vibrant fresh cranberries, a touch of pure maple syrup for natural sweetness, and a comforting blend of fall spices. The occasional burst of tart cranberry against the sweeter, tender cooked apple creates a truly delightful flavor balance. Of course, feel free to customize and mix up your additions to suit your preferences!
Oh, and I absolutely had to include a hint of cardamom in this recipe. I have an inexplicable (yet delightful) urge to add cardamom toALL THE THINGS. Seriously, it adds such a unique warmth and depth. But don’t worry, if cardamom isn’t your favorite, you can absolutely leave it out without compromising the deliciousness of these oats.
Slow Cooker Steel Cut Oats with Apple and Cranberries
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Equipment
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All-Clad 4 Quart Slow Cooker
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Cooking Spray
Ingredients
- 1 cup (175 g) Bob’s Red Mill Steel Cut Oats *do not substitute quick-cooking steel cut or rolled oats for optimal texture and cooking time
- 1 large Granny Smith apple cored and diced into small pieces
- ½ cup (50 g) fresh cranberries for a burst of tartness
- 3 tablespoons (45 mL) pure maple syrup or to taste, adjust for desired sweetness
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom optional, but highly recommended for a warm, fragrant note
- 2 pinches kosher salt to balance the flavors
- 4½ cups (36 oz) unsweetened almond milk plus more for serving, or other milk of choice
Optional Toppings for Serving:
- Additional chopped or julienned apple
- Almond slices or chopped almonds
- Dried cranberries
- A drizzle of turbinado sugar or extra pure maple syrup
- A sprinkle of ground cinnamon for added warmth and aroma
Instructions
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Lightly spray the inside of a 2-quart or 4-quart slow cooker insert with cooking spray to prevent sticking. It’s crucial to use a smaller capacity slow cooker for this amount of oats; if you only have a 6-quart or larger slow cooker, please double the recipe quantity to ensure proper cooking. Larger slow cookers with insufficient contents can cause the oats to crisp or dry out. Be aware that slow cookers that run hot might cause the cooking liquid to evaporate more quickly, which could result in a slightly thicker skin or crust forming on the surface or sides of the oats. If your slow cooker tends to run hot, consider reducing the cook time and adjust as necessary for your appliance.
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In the prepared slow cooker insert, combine the Bob’s Red Mill steel cut oats, diced apple, fresh cranberries, maple syrup, vanilla extract, ground cinnamon, ground cardamom (if using), kosher salt, and unsweetened almond milk. Stir all ingredients thoroughly to ensure everything is well mixed. Cover the slow cooker with its lid and cook on low heat for 6 hours (for firmer, slightly chewier oats) to 8 hours (for softer oats with just a hint of chew). If you are cooking overnight, you can skip stirring. When you wake up, a thin, slightly darker-colored skin might have formed on top of the oats, and they may appear a little dry at first glance. Do not worry; this is normal. Simply stir the oats well until they are creamy and smooth; the skin will be absorbed and fully incorporated by the stirring. If you prefer a looser consistency for your oatmeal, stir in an additional ½ cup (120 mL) or more of almond milk until desired texture is reached. Serve the oats hot and garnish generously with your choice of optional toppings.
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Any leftover slow cooker steel cut oats can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, I highly recommend adding a generous splash of milk or water to the portion you’re heating. This will help loosen the oatmeal and dramatically improve its texture, making it just as creamy and delightful as when it was first made!
Additional Tips for Success:
- If you find your slow cooker consistently runs hot and causes your oats to dry out, this ingenious bain marie slow cooker method (using a bowl set in water inside the slow cooker) is definitely worth exploring and trying! It can help regulate the heat and prevent scorching.
- For even richer flavor, consider toasting your steel cut oats in a dry pan for a few minutes before adding them to the slow cooker. This brings out their nutty essence.
- Don’t be afraid to experiment with other fall fruits! Pears or dried apricots could also be wonderful additions, replacing or complementing the apple and cranberry.
This post is sponsored by Bob’s Red Mill. Thank you so much for supporting brands that I love and use in my kitchen, helping to make delicious and wholesome meals possible!