This was okay, but I found it to be pretty soupy. I'm not picky about oatmeal, but I do like it on the thicker side. I tried to make this exactly as written, but forgot to start the slow-cooker late at night, so it sat for about 7.5 hours until I started it in the morning and had my first taste later that afternoon. Hopefully all that soaking time didn't affect the results much. I've never really seen an oatmeal recipe that used this much milk; it was a little bit interesting, but again, too liquid for me.
We love oatmeal but I had never eaten steel cut oats. Made this for breakfast and we loved it. I only cooked mine for about four hours as it started to brown on the sides. Made for Spring PAC 2010.
World's Best Oatmeal - it can't be beat! Substituting soy milk works great if you don't tolerate dairy well. If you think it needs salt, though, salt in the morning, as this will allow the oatmeal to stay creamy.