Ditto to the 'creamier'/'porridge-like' nature of a good slow cooker steel-cut-oats batch.
I got into it years ago via Alton Brown's recipe, which used a good amount of half-and-half. I'd use almond milk or similar these days. Also, Mark Bittman has a good method -- on the NY Times, I think, so easy to google -- where at night you quickly bring the oats (steel cut) to a boil, then cover and let cool. Then in the morning you just bring it back to a boil for about 7 or so minutes ... less fuss than the usual method (25+ minutes on the range!)
Fitness Minutes: (3,003)
12 1/15/13 8:28 A
I've made that recipe before. It has a texture like hot thick pudding. I don't care for it. I like texture. My daughter didn't like it either.
I just made a slowcooker oatmeal recipe last night, and it was perfect this morning! In mine, I added apples, and I wish they were a little more crunchy, and not so soft, so I'll be adding them in the morning about 20 minutes before I eat it next time. Other than that, it was great, and now I have breakfast for the week done!!
Fitness Minutes: (37,083)
376 1/7/13 8:31 P
Due to the longer cooking time, my crock pot oats (steel cut + water + evaporated fat free milk) turned out more porridgy and creamy. I loved it. I'm not a fan of oatmeal still looking like individual oats in my bowl when I cook it on the stove so usually opt for quick oats or a longer cooking to get a creamier texture.
I added in dried apricots, some chopped apple, sometimes dried cherries and it always tastes delicious.
Fitness Minutes: (11,285)
3,116 12/7/12 10:00 A
I made steel cut oats in a slow cooker for the first time this week It turned out great. I mixed 8 cups water, 2 cups oats, craisins, dried apricots, cinnamon and a little vanilla. Great smell to wake up to!!
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