coconut oil (or butter)
8 1/2 cups water
2 cups steel-cut oats (I’ve made with 1 cup steel-cut oats and 1 cup old fashioned oats)
1 3/4 cups whole milk*
1/4 cup packed light brown sugar
1/2 teaspoon fine salt
1 teaspoon vanilla extract
INSTRUCTIONS
- Coat the insert of the slow cooker with a thin layer of coconut oil. Add the water, oats, milk, brown sugar, and salt and stir to combine.
- Cover and cook on low until the oats are cooked through and creamy, about 7 to 8 hours. Stir in the vanilla and serve immediately.
*Can substitute a can of unsweetened coconut milk or Lactaid.
Recipe adapted from Chow