Ingredients:

  • 2 cups (320g) steel-cut oats
  • 1/2 cup (45g) rolled oats
  • 4 cups (950ml) water
  • 2 cups (475ml) whole milk
  • 1/2 cup (100g) brown sugar
  • 1 tsp (5ml) vanilla bean paste
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1 tbsp (14g) unsalted butter

Instructions:

  1. Prep the vessel. Rub 1 tbsp (14g) unsalted butter all over the inside of the ceramic insert.
  2. Combine the grains. Add 2 cups (320g) steel cut oats and 1/2 cup (45g) rolled oats to the pot.
  3. Whisk the liquids. In a separate bowl, mix 4 cups (950ml) water, 2 cups (475ml) whole milk, 1 tsp (5ml) vanilla bean paste, and 1/2 tsp sea salt.
  4. Add the aromatics. Stir 1 tsp ground cinnamon and 1/2 cup (100g) brown sugar into the liquid until mostly dissolved.
  5. Merge the ingredients. Pour the liquid mixture over the oats in the slow cooker.
  6. Stir gently. Use a silicone spatula to combine everything until the oats are evenly submerged.
  7. Seal the pot. Secure the lid tightly to prevent any steam from escaping during the long cook.
  8. Set the temperature. Cook on LOW for 7 hours until the liquid is absorbed and the oats are tender but firm.
  9. The final fluff. Once finished, stir the mixture vigorously for 30 seconds to release extra starches. It will look velvety and thick.
  10. Rest before serving. Let it sit with the lid off for 5 minutes to allow the texture to set perfectly.