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
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
- Dump the water, salt, cinnamon, vanilla, and stevia in the rice cooker. Press “cook”.
- 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.
- 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).
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!