Overnight Slow Cooker Steel Cut Oats with Maple and Cinnamon

How to Make Overnight Slow Cooker Steel Cut Oats with Maple and Cinnamon

1. 1

   Step 1: Combine base ingredients in slow cooker

   Spray the insert lightly with cooking spray or rub with a little butter to help cleanup. Add steel cut oats, water, milk, salt, ground cinnamon, maple syrup, and vanilla to the slow cooker and stir to combine so the oats are evenly distributed.

   For this step

   • 2 cupsSteel cut oats
   • 4 cupsWater
   • 2 cupsWhole milk (or unsweetened plant milk)
   • 1 teaspoonFine salt
   • 1 teaspoonGround cinnamon
   • 1/4 cupPure maple syrup
   • 1 teaspoonPure vanilla extract
   
2. 2

   Step 2: Set and cover

   Cover the slow cooker with the lid and set it to Low. If your slow cooker runs hot, consider a 6-hour cook; for a more classic overnight texture set it for 7–8 hours.
   
3. 3

   Step 3: Overnight cook

   Let the oats cook undisturbed; avoid lifting the lid during the long cook to keep temperature steady. The oats will absorb liquid and swell into a creamy porridge while you sleep.
   
4. 4

   Step 4: Check consistency and adjust

   In the morning, remove the lid and stir the oats well to combine any separated liquid. If the porridge is thicker than you like, stir in additional milk or a splash of hot water a little at a time until you reach your preferred consistency.
   
5. 5

   Step 5: Finish and serve

   Stir in the butter until melted for extra creaminess, then taste and add more maple syrup or a pinch of cinnamon if desired. Serve warm topped with chopped pecans, fresh fruit, extra maple, or yogurt as you like.

   For this step

   • 2 tablespoonsUnsalted butter
   • 1/2 cupChopped pecans (optional topping)
   
6. 6

   Step 6: Store and reheat

   Cool leftovers, store in an airtight container in the refrigerator for up to 4 days, or freeze in portions for up to 3 months. Reheat on the stove or microwave with a splash of milk or water, stirring until creamy.
   

1. Spray the insert lightly with cooking spray or rub with a little butter to help cleanup. Add steel cut oats, water, milk, salt, ground cinnamon, maple syrup, and vanilla to the slow cooker and stir to combine so the oats are evenly distributed.
2. Cover the slow cooker with the lid and set it to Low. If your slow cooker runs hot, consider a 6-hour cook; for a more classic overnight texture set it for 7–8 hours.
3. Let the oats cook undisturbed; avoid lifting the lid during the long cook to keep temperature steady. The oats will absorb liquid and swell into a creamy porridge while you sleep.
4. In the morning, remove the lid and stir the oats well to combine any separated liquid. If the porridge is thicker than you like, stir in additional milk or a splash of hot water a little at a time until you reach your preferred consistency.
5. Stir in the butter until melted for extra creaminess, then taste and add more maple syrup or a pinch of cinnamon if desired. Serve warm topped with chopped pecans, fresh fruit, extra maple, or yogurt as you like.
6. Cool leftovers, store in an airtight container in the refrigerator for up to 4 days, or freeze in portions for up to 3 months. Reheat on the stove or microwave with a splash of milk or water, stirring until creamy.