Overnight Slow Cooker Steel-Cut Oats

Ingredients

• 1 ½ cups Steel-cut oats
• 3 cups Unsweetened soy milk
• 2 Apples, diced
• 2 tsp Ground cinnamon
• ½ tsp Kosher salt
• 3 tbsp Pure maple syrup
• 3 tbsp Ground flaxseed
• ½ cup Walnuts, chopped
• ½ cup Dried cranberries
• 1 tsp Canola oil

Method

1. Rub the crock with the teaspoon of oil — oats are the worst thing there is to scrub off a slow cooker.
2. Add the oats, soy milk, 3 cups water, apple, cinnamon and salt. Stir once.
3. Cook on low 7-8 hours. Set it before bed and it is done when you get up.
4. Stir in the maple, flax and half the walnuts in the morning. It will look too thick; a splash of milk brings it back.
5. Serve with the rest of the walnuts and the dried cranberries. Portion the leftovers into jars while it is still warm — it sets solid once cold.

Notes

✨ The restaurant touch

Salt in the oats. Unsalted porridge tastes like wallpaper paste no matter how much syrup goes on it.

🧒 For the kids

Set out bowls of toppings — berries, banana, chocolate chips, nuts — and let everyone build. Same pot, six different breakfasts.

🥡 Leftovers

Keeps 5 days portioned in jars. Reheat with a splash of milk.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.