Anonymous wrote:OP here! Thanks to all for responses!

For those that use the slow cooker. Do you alter the amount of milk/liquid you add to the oats to account for slow cooking...or do you follow the instructions on your oats?

I use the same amount (about 1 cup oats to 4 cups liquid). To 10:44; I have a large one. If there are leftovers, I refrigerate and rewarm individual servings in the microwave with a little additional liquid.

I think you can soak them overnight and cut down cooking time that way too.

I grind my steel cut oats and then cook them in a pan. 2 cups water to 1/2 cup oats in boiling water for 1 minute and then simmer for about 10. You can store the cooked oatmeal for a few days. You can pre grind the oats and keep those in the refrigerator as well.

Those that use a slow cooker, do you have a small one for this job, or do you use a large one? I'm trying to find a closer-to-single serving size for my daughter to take to school, and wonder how small they come.

OP here! Thanks to all for responses!

For those that use the slow cooker. Do you alter the amount of milk/liquid you add to the oats to account for slow cooking...or do you follow the instructions on your oats?

Second the slow cooker idea. It's sooo easy and perfect for harder grain. Add the oats and flavors you want to the crock. Set on low overnight. Wake up in the morning to wonderful smell and breakfast ready!

Anonymous wrote:Can someone please explain to me "steel cut oatmeal" and why it takes so long to make? I have apparently missed out on this piece of culinary education!

To the above poster: Oats are a hard grain. Steel cut oats, as the name implies, are oat grains cut into smaller bits using steel blades. Their hardness makes them slow to cook. The more familiar rolled oats are the same oat grain left whole, steamed and then pressed flat through rollers. This treatment makes them cook much faster.

Can someone please explain to me "steel cut oatmeal" and why it takes so long to make? I have apparently missed out on this piece of culinary education!

Do you have a slow cooker? I love overnight oatmeal with raisins and cinnamon, and a touch of maple syrup to serve. You can add whatever you like- milk, cranberries, honey instead of syrup, etc.

I would make the oatmeal ahead and then add some honey or applesauce. I do that for my kids and it tastes good and is easy and quick.

I am trying to lose the baby weight, and looking for good breakfast alternatives. I would love some steel cut oatmeal recipes that I can make the night before that have some flavor (sweetness to them), but are low calorie. Anyone have any they can recommend?

Thanks much!