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Playing Melissa Clark's Slow-Cooked Irish Oatmeal

Cookbook author and New York Times food columnist Melissa Clark shares her foolproof recipe for steel cut oats made in a slow cooker. Prep this just before bed and let them cook overnight for a hot, healthy breakfast when you wake up.

To ensure your metal bowl doesn't touch the bottom of the slow cooker insert, make a ring out of foil like Melissa shows in the video. This will keep the oats from burning.

Swap it: feel free to swap in almond or coconut milk to make this recipe dairy-free or stir in your favorite dried fruit or nuts. Melissa likes dried cherries in hers.

For more recipes from Melissa, check out her Easy Vinaigrette and 1-Ingredient Chocolate Mousse


  • 1 cup Steel cut oats (aka Irish oatmeal)
  • 1 cup milk
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • ¼ cup dried cherries
  • Maple Syrup and salted butter, for serving


Serves: 3 to 4


Fill a slow cooker halfway with water. In a metal bowl that fits snugly in the slow cooker but doesn't touch the bottom, combine the water, oats, milk, nutmeg and salt. Place bowl in the cooker, cover and cook on low for 7-8 hours.

If using, stir the cherries into the oats and let sit for 10 minutes before serving. Serve oatmeal topped with maple syrup and butter if you like.