I have always poo-pooed the notion of oatmeal or any kind of grain for breakfast because it left me starving within a half hour. I was doing Slim Fast for breakfast instead, not as a "Slim Fast plan" but just as a protein shake that I could easily calorie count. But I think it's making me constipated, so I thought I'd try steal-cut oats, which I already knew I liked.

I ate them a half hour earlier than normal and it's 40 minutes past my normal snack, so it's been a good hour+ over what I'm used to and the snack time just past without my clock watching! I'm really surprised. I have not been starving! Yeah! And I don't even think I got my fill of them this morning because I tried to cook them in the microwave for the first time ever and most of it ended up all over the microwave. LOL! Any suggestions there? The stove just takes too long, unfortunately. That's my preferred method.

I cook them for the whole week in the crockpot, then nuke them or warm them on the stove before I eat. Since it's winter, I've been cooking them with cranberries, nutmeg, and a cinnamon stick, with unsweetened light soy milk. Yum.

I cook old-fashioned oatmeal and agree it's very filling, more so than the quick oats. I cook mine in the microwave but just use a bowl that is about twice as big as the serving itself. ( I do pour it from the big bowl into my cereal bowl, which makes for an extra dish but I prefer eating out of smaller dishes.)

Oh, smart! Thank you! How long do you cook them let's say on high? And how much is serving of cooked oats? Do you know? I know it's 1/4 cup uncooked.

Eliana, I too am a fairly recent convert to breakfast steel cut oatmeal from Slimfast.

I cook 2 cups steel cut oatmeal with 7.5 cups water in my crockpot on low overnight, about 10 hours. I usually add 1 t vanilla and a pinch of salt. DH, DD and I usually eat it within 4-5 days.

The crockpot. Who knew? LOL! I'm just really surprised it held me over to my next snack. Maybe my blood sugar levels have evened themselves out. That would be wonderful! (I'm insulin resistant)

I also do the crockpot method and then store them in tiny single serving size gladware cups. I then thaw them as needed and heat them in the microwave in the morning.

I add cinnamon, nutmeg, dried fruit (whatever is on hand- cranberries, blueberries, raisins etc...) while cooking them. Before serving I mix in a teaspoon of ground flaxseed and a teaspoon or two of wheatgerm.

Great idea with the crockpot... I will have to try this!

I cook mine in the crock pot, too... generally overnight on low (so 8 or more hours) in a crock pot that runs rather hot (one of the new Rival ones)... but I like mine very well cooked.

At first I was a little freaked out by how thick/solid the oats get once they've been refrigerated (especially as "overcooked" as I like them!), but they go right back to their normal consistency when they're warmed up in the microwave. Just thought I'd mention it in case anyone else tries it and has the same reaction.

I cook mine on Sundays, about 2 hours or so on high. Then I portion it out into 1/2 cup servings and pop them in the fridge for the entire week. I've never done it overnight, my dogs are WAY too curious about kitchen counters to leave something unattended for that long, particularly something that smells so yummy.

Here's the recipe I use in the crockpot:

http://annkroeker.wordpress.com/2008...l-cut-oatmeal/