Recipe: Rice Cooker Oatmeal

At my blogger meetup on Sunday I had one of the best bowls of oatmeal ever. I knew I had to figure out how to make such a voluminous, creamy, textured bowl of oats. Well, I did it yesterday. This method rocks. I’m thinking it would probably work in a crockpot as well – have you ever tried that?

Anyway, this is my method for rice cooker oats. They come out so creamy and delicious. They were actually better than the oats I had on Sunday.

Rice Cooker Oatmeal

32 rice cooker oatmeal

Ingredients (serves 1-2)

  • 1 cup oats
  • 2 and 1/3 cups water
  • 2 dashes of salt
  • 1 teaspoon cinnamon (optional)
  • 1 teaspoon vanilla (optional)
  • 1 teaspoon stevia (optional)
  • toppings: chopped dates, granola, crushed raw cashews

Directions

  1. Dump the water, salt, cinnamon, vanilla, and stevia in the rice cooker. Press “cook”.
  2. Come back about 10 minutes before it’s done (according to the timer – this will probably be about 10 or 15 minutes after you started it) and open up the cooker. Stir around the oatmeal (it will probably be more liquidy on top) and mix it up well. Let it cook for another 5-10 minutes.
  3. Scoop out your serving and top with your favorites. Mine are dried fruit (dates), granola, and nuts (cashews this time, but almonds, peanuts, sunflower seeds, and sesame seeds are also great).

31 rice cooker oatmeal

I had half for breakfast (so a 1/2 cup serving) but then I ended up eating the other half plain as a snack a few hours later. It was so good plain. I love adding cinnamon and vanilla to my oats. The stevia added a little bit of sweetness too – perfectly delicious.

If you’re short on time, this is a great method for cooking oats. You can toss them in the cooker and hop in the shower. While you’re getting ready, the rice cooker does all the work. And it’s way better at making creamy oatmeal than I am. If you don’t have a rice cooker, you should definitely consider getting one… it’s not just for rice!

34 Replies to “Recipe: Rice Cooker Oatmeal”

  1. Love it

    I actually used to use my small rice cooker to make millet.
    I used to use that silly little rice cooker for a LOT actually.

    you are right! not just for RICE.
    when you don’t have a full kitchen for a while you learn how to cook many things with anything that has a heating element!

    your toppings sound great!

  2. The Jamba Juice in Los Gatos cooks the oatmeal they sell in a gigantic rice cooker. It’s really good too. I haven’t been happy with oats from coffee shops like Starbucks that basically resells instant oatmeal packets for lots of money.

  3. Melissa from Melissa’s Journey made crockpot oats a few months ago and they sounded amazing!!! She lets them cook overnight and she told by the AM that her house smelled soooooo good!

  4. I started eating oatmeal almost everyday in order to be healthier, so i was really excited to read your post. This sounds like a good way to eat the same meal but cooked in a different way!

  5. Did you use steel-cut oats, or the Quaker Old-Fashioned Oatmeal?
    I have 60 recipes in my cookbook “Rice Cooker Meals: Fast Home Cooking for Busy People.” Check my website for my free newsletter and recipes.

  6. What a great idea! This is also awesome for college students to cook in their dorm rooms (if rice cookers are allowed– should be..) I’ve never known you can cook oats this way but am excited to try it!
    -Sylvia

  7. I thought it was going to be some boring old post, but it truly compensated for my time. I will post a link to this page on my web site. I am sure my visitors will find that very useful.

  8. I wonder if you could use the timer feature on the rice cooker for this? Put ingredients in the noght before and set it to be done for breakfast the next day?

    1. @Marty: I’m sure you could! I often cook rice the night before and it is just as good in the morning. And it smells heavenly πŸ™‚

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