Can I use rolled oats instead of steel cut oats in this recipe?

You can't use them for this slow cooker version, but you can make your rolled oats according to the package directions and then follow the recipe from stirring in the walnuts onward. Your oatmeal will be a much softer consistency than if you used steel cut oats. but that's okay!

Can I cook this recipe in the slow cooker overnight?

You can (and it will be SUCH a scrumptious breakfast!) but remember to always put your cooker on a flat, heat-proof surface and away from any other items, make sure the plug is attached securely and that you are using the Low setting. Safety first!

Can this recipe be made ahead of time?

Kind of! You can make the oats ahead of time (store them in the fridge) and then either reheat them in the microwave, or put them in a pot on the stovetop with a little water or milk and stir them over medium low heat until they are warm.

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Slow Cooker Baklava Oatmeal with Honey and Walnuts

Slow Cooker Baklava Oatmeal

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This simple recipe for slow cooker baklava oatmeal has all the walnut and honey flavor of the classic pastry in breakfast form!

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Slow Cooker
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup steel cut oats
4 cups water
1 teaspoon cinnamon
½ cup sugar
½ cup chopped walnuts, plus extra for garnish
¼ cup honey, plus extra for drizzling
¼ cup water
1 tablespoon lemon juice
1 teaspoon vanilla
2 tablespoons butter

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Instructions

Put the oats, water, 1 teaspoon of cinnamon and ¼ cup of the sugar into a slow cooker and give it all a good stir. Cover and cook on low for 8 hours.
When the 8 hours are up, stir in the walnuts and let it cool for a few minutes while you make the honey syrup.
Combine the remaining sugar, ¼ cup of honey, ¼ cup of water, a tablespoon of lemon juice and a teaspoon of vanilla in a small pot. Bring it to a simmer and let it cook for 5 minutes, stirring a few times. Stir in butter until it is melted.
Divide the oatmeal among 4 bowls, and ladle on a generous amount of the honey syrup. Give each bowl a stir to mix in the syrup a little. Garnish with a few more chopped walnuts and a drizzle of honey.
Serve it up, with any remaining honey syrup in a little pitcher on the side for anyone who wants some extra sweetness!

Notes

- Steel Cut Oats: Look for these hearty oats next to the rolled oats oatmeal in the breakfast aisle of your supermarket. They are sometimes called Irish oats.

- Walnuts: Walnuts are traditional for baklava, but you can swap in whatever chopped nuts you have on hand.

- Honey: We tend to use whatever variety of honey we have in the pantry and you can too!

Find it online: https://www.framedcooks.com/slow-cooker-baklava-oatmeal/