A slow cooker turns humble steel-cut oats into the creamiest, most hands-off porridge you'll make all week — just stir everything together in the morning and let it work while you go about your day. By dinner (or breakfast, if you set it up the night before), you're rewarded with a thick, custardy bowl of oats that taste like they took real effort, cinnamon and a hint of vanilla rounding out every spoonful. Brown sugar melts into the base for a gentle sweetness, and a pat of butter adds a rich, rounded finish that makes the whole pot taste indulgent. Top your bowl with fresh fruit, a drizzle of maple syrup, or a handful of chopped nuts, and you've got a cozy, no-fuss breakfast ready to portion out for days. It reheats beautifully with a splash of milk, so leftovers taste just as good on day three. This one's a genuinely easy, satisfying pick for a gluten free breakfast rotation.
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Lightly grease the insert of a 6-quart slow cooker with butter or a small spray of cooking oil. Add the steel-cut oats, water, whole milk, brown sugar, cinnamon, vanilla extract, salt, and butter.
Stir everything together, cover, and cook on LOW for 7 to 8 hours, until the oats are tender and have absorbed most of the liquid, with a thick, creamy porridge consistency.
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