Has anyone made steel-cut oatmeal in a 3.5 qt. slow cooker?

I really want to know the answer to this question, too, since oatmeal is my favorite breakfast. Though I couldn’t find an exact recipe, this author (Jasmine, bottom of page) seems to do fine with rolled oatmeal (I think steel-cut would work, too), water, and very minimal extras:

Use Your slow-cooker

Buy the family-size rolled oats (not quick oats) and use your slow-cooker! We do this and it tastes great! Measure into your slow-cooker the normal ratio of one cup oats to two cups water. We add cinnamon (about a teaspoon to every triple batch) and sometimes some dehydrated apple or sliced fresh apple. Turn the slow-cooker on low for about eight hours (overnight) and wake up knowing breakfast is already taken care of in a very yummy way. We have also added brown sugar when in the mood. Why not substitute with maple syrup? This is by far our best breakfast when considering savings, convenience and nutritional content.
Jasmine

@jz; would you like to be the guinea pig and try it first? I don’t think that the ratio of oats/water is the same for steel-cut as rolled.

When I do steel-cut the traditional way, it requires 1:4 on low flame in med. pot and stirring for 20 minutes. I went mad until I discovered that I could make a 4-day supply when I wasn’t hungry, refrig. it, and microwave a small portion each morning. I would add a few nuts, dried fruits, a pinch of unsweetened coconut, some cinnamon and 1 T freshly ground flax seed. So breakfast is the only meal that doesn’t give me anxiety attacks.

But, I do have this new,unused slow cooker on counter.

My sister has a slow cooker and I’ve used it a couple of times. I’m thinking about buying a slow cooker for myself. When I do, oatmeal will be the first thing I try. But for now, I’m quite happy with the new organic instant oatmeal Costco is selling under their house brand. It’s so yummy, with very little sugar, higher protein and fiber than major brands.