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In the morning, simmer the oat mixture on the stovetop for 5 minutes with an additional cup of water or milk, until the oats thicken. Let the oats sit for a few minutes before serving to create a porridge consistency.
Unlike soaking old fashioned rolled oats or instant oats in cold liquid to make overnight oatmeal, steel-cut oats need one more quick-cooking step. I tested just soaking, but the grains were still too hard and chewy to truly enjoy.
Slow cooker
For those that want a completely hands-off method, the slow cooker is your go-to equipment. The temperature in the vessel typically doesn’t rise above 215ºF (102ºC), so it will not boil, and make the oats mushy. I use a 6-quart Crock-Pot for this recipe, and it creates a very large batch that’s perfect for feeding a family or meal prepping for the week.
Combine oats, salt, water and milk (or dairy-free like almond milk) in the vessel and place the lid on. Let it cook for several hours on high setting if enjoying the same day. The beauty of this method is you can prep everything the night before and use the low setting for 7 to 8 hours so when you can wake up, breakfast is served.
If your device automatically switches to the warm setting, you may have to add a little bit of liquid to thin out the consistency before serving.
Storing and reheating
If making a large batch of oatmeal, store in the refrigerator for 4 to 5 days. Smaller portions can be frozen for up to 1 month then defrosted before reheating. The oatmeal can be reheated on the stovetop over medium heat, stirring and adding in more liquid to thin out the consistency as needed.
Small portions can be reheated in the microwave. Cook on high power in 30-second intervals, stirring and cooking until warmed through. You can add more liquid if needed after microwaving for the first 1-minute of reheating to make it easier to incorporate.
RECIPE SCIENCE
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