Ingredients:

  • 1.5 cups (255g) Steel-cut oats
  • 4 cups (960ml) Filtered water
  • 2 cups (480ml) Whole milk
  • 0.5 tsp (3g) Kosher salt
  • 2 tbsp (30ml) Pure maple syrup
  • 1 tsp (5ml) Vanilla extract
  • 1 tsp (2g) Ground cinnamon
  • 1 tbsp (14g) Unsalted butter

Instructions:

  1. Generously grease the inside of a 6-quart slow cooker with butter or cooking spray, coating at least 4 inches up the sides to prevent sticking.
  2. Add the steel-cut oats, water, milk, salt, cinnamon, vanilla, and maple syrup to the pot. Stir gently with a silicone spatula.
  3. Place the tablespoon of butter on top of the liquid to create surface tension and prevent foaming.
  4. Secure the lid and set the slow cooker to LOW. Cook for 7 to 8 hours.
  5. In the morning, stir the oats vigorously for 30 seconds to incorporate any remaining liquid and achieve a creamy consistency before serving.