1. Set two cups of steel-cut oats (not rolled) in a bowl and add 6-7 cups of water (the discrepancy in water amount is because I add more water if it will be cooking for more hours). Set the bowl in a slow cooker or roaster and pour water around the bowl- enough so that it reaches about halfway up the outside of the bowl of oats. Turn the slow cooker on low and go to bed.
I do two bowls in a roaster and that feeds 8-10 of us for breakfast. You can do one bowl in a slow cooker if you're feeding fewer people.
You can get two breakfasts out of the oats if you make extra. After everyone's had their fill, I set aside a cup of the cooked oats to make Oatmeal Scones for the next day's breakfast.
I cut them after I bake them because I like them to be soft on the inside. If you like them crispy, cut them first and bake them individually like cookies.
I make a glaze with powdered sugar and something- either vanilla, milk, lemon juice, lime juice, cinnamon, or in this case, orange juice.
Oatmeal Scones Jenny Sanders
2 T butter
2 T honey
1 cup cooked oatmeal
2/3 cup milk (I use almond milk successfully)
1 3/4 cups whole wheat flour
4 t baking powder
1/2 t salt
Melt the butter and honey together, and mix into the cool, cooked oatmeal. Mix in the milk, half at a time. Mix the flour, baking powder, salt. Mix the dry ingredients into the oatmeal. The mixture is quite moist, but if it can't hold its shape at all, add more flour. Roll/pat into a circle (as above) or scoop into balls and flatten to 1" with dampened hands. Bake on greased cookie sheets at 350 for 15-20 minutes.