Elf Sternberg

I'm fond of the water bath method for slow cooker steel cut oats. Find a container big enough to hold your oats and water but small enough to fit in your slow cooker (and be safe in there, of course) Add water into the slow cooker around it to the level the oats+water come to. Turn it on the night before you want to eat. Good, and easier to clean than a slow cooker with burnt-on edges to the oats.

I do find you have to season steel cuts somewhat more heavily than 'old-fashioned'. Our standbys are vanilla, nutmeg, cardamom, pecans, dried cranberries or other fruit, flaxseed....mmm.