1 1/2 cups steel-cut oats
1/2 teaspoon salt
6 cups water; or 3 cups non-dairy milk and 3 cups water
Stir oats, water, or a combination of milk and water, and salt in a 5 to 6 quart slow cooker.
Cover and cook on low for 6 hours.
Mixture can stay covered and kept on “warm setting” for up to 2 hours.
Serves 4 or more
Inspired by a recipe from Blue Zones Kitchen: 100 Recipes to Live to 100, by Dan Buettner
Note: It is the easiest and best oatmeal recipe I have found. I freeze the left-over oatmeal in single servings. For each serving, I mix in some almond butter, cut up fresh fruit, and dried fruits. The toppings are endless.