Steel cut oats: bowl-in-the-crock slow cooker method
Works best in a large programmable ("smart pot") slow cooker.
Hunt up a Corning Ware Pyroceram covered casserole that will fit inside your slow cooker using the inverted casserole lid as a riser under the casserole. This, of course, rules out your rare first-generation "shark's fin" lid. The crock's lid shouldn't touch the raised casserole. A 1.5 liter casserole will make two servings.
Put 2 cups of water in the bottom of the crock. Put in the inverted lid into the crock. Combine oats and water in the casserole using the proportions on the package. Set the casserole on the inverted lid. Cover the crock.
If you have the luxury of time and planned ahead, set the cooker for 8 hours on low; otherwise 4 hours on high. Results should be about the same.
Advantages: You only need to wash the casserole (soak in cold water until wash-up time) and wipe the crock dry. The gentle steam prevents a hard crust from forming on the oats. Predictable results.
Disadvantages: Not for the impatient with limited time-management skills. Can't make a crowd-feeding batch.
And, yes, this was inspired by the bowl-in-the-pressure-cooker method