Chai-Spiced Steel Cut Oats

Chai-Spiced Steel Cut Oats

My mighty slow cookers (of almost every size) continue to get a heavy workout during Michigan’s ultra-cold winter months.

A few weeks ago, I shared one of my favorite reasons – Breakfast Bean And Tofu Burritos – inspired by Kathy Hester’s book (Vegan Slow Cooking for Two or Just for You), an awesome resource that helps even the smallest slow cooker make you very happy.

My newest favorite (adapted from the same book) is Chai-Spiced Steel Cut Oats, an incredibly delicious, nutritious hot breakfast, set to cook overnight.  So it’s ready in the morning, the very moment you are.

Fortunately, I now have two little 2-quart crock-pots, so as often as not, I have been setting them both up together to cook these favorites (Chai-Spiced Steel Cut Oats and Breakfast Bean And Tofu Burritos) side by side, overnight, at the same time. That way, I can be all prepared for a few days in a row with great options.

Fragrant and enticing, these flavors will surely lure you to the breakfast table.  My recipe makes just a few minor adjustments to her recipe, notably adding vanilla instead of cloves, and using steel cut oats instead of oat groats.  I love topping this oatmeal very simply with chopped apples, sliced bananas, or thawed frozen cherries. Or, try a drizzle of maple syrup, your favorite dried fruit, or a spoonful of crunchy granola.


1/2 cup steel cut oats
2 cups of unsweetened vanilla or plain almond milk, or unsweetened or plain soy milk
1/2 cup unsweetened applesauce
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground coriander
splash vanilla extract


The night before: Add all ingredients (steel cut oats through vanilla) to a 2-quart slow cooker. Mix well to combine. Set on low for 7 to 9 hours.

In the morning: Turn off slow cooker, and stir for a few moments until all spices that have risen to the top are combined evenly with the cooked oats below. Serve immediately. Refrigerate any leftovers for tomorrow!


Serve with a drizzle of maple syrup, chopped apples, or sliced bananas.

(Adapted from Vegan Slow Cooking for Two or Just for You, by Kathy Hester)

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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