Hi! I'm glad you've asked these questions; sure others are wondering the same/similar things! Thanks!
I do not make oatmeal in my slow cooker and I no longer have a Rival crockpot however; admitedly, my family usually uses the instant oatmeal. Sorry I can't be of more help on this one. We have many experienced crockpot chefs and sure at least one of them knows these answers on oatmeal!
Thanks for your tips on adding things to stove top oatmeal! Cool! Sounds great!
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I'm setting up my October My Nutrition pages, and I've never tried overnight oatmeal but want to try. I've heard you need to cook it at home while you're there the first time(s), in case it sticks and burns because all crock pots & recipes are different, etc. I'd rather take advice from one of you all who do it regularly though, than experiment myself and have oatmeal at 3pm, etc.
So, here's my multi-part question: 1. I have "older" crock pots, one is a 5.5 Rival with blue removal crock, the kind that truly slow cook and are not as "hot" as the new ones. Do you have that kind? If so my question is directed towards you. 2. I want to use a Sparks Recipe for ease in counting calories accurately and ease in adding to My Nutrition pages - do any of you that have the "older" type slow cookers, ALSO use a Sparks Recipe? If so could you post the Sparks Recipe you use in your answer? And also any adjustments you do to make it come out right, re, amount of moisture? 3. I want to be able to cook on "low" overnight.
Currently I make oatmeal on the stove top. I use old fashioned rolled oats as their glycemic index (GI) value is lower than quick cooking oats. I am not diabetic but am trying to avoid Type2. My favorite additions are: 1. cinnamon (very healthy for insulin resistant people & diabetics), raisins, and/or a chopped up apple. 2. walnuts, banana, and vanilla. 3. dried cherries with small amount low sugar cherry jam (idea from Ellie Krieger on Food Network, and it's delicious)with vanilla.
I sometimes use brown sugar, honey, and maple syrup as sweetners on top of the serving, never when I cook it, but I usually try to go sugarless, for obvious reasons. I never add milk, don't care for milk.
I usually make multiple servings, dish them up into Tupperware, and reheat in the microwave later in the week. If you eat a boiled egg or nuts with it, the protein further slows down the glycemic spike in blood sugar and lowers the GI value of the meal.
Those are all my tips, I hope someone has tips for me.
Thanks in advance for your help. I really appreciate it.
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