How To Make Steel Cut Oats in a Rice Cooker
I woke up to a morning like any other spring morning…snowy? Looks like we are not quite done with winter yet, but hopefully it’ll be over soon.
What’s a better way to warm up from all this snow than with a big bowl of oatmeal? Before I switched to my eggs and mushrooms phase, I used to eat oatmeal every day for over a year with stevia and pumpkin pie spice. I used rolled oats that were ready in 2 minutes and it was glorious.
What I loved about it was that it took so little time and I am unquestionably lazy when it comes to preparing most of my food. I knew that steel cut oats were a better option in the oatmeal world, but any oatmeal that takes 20-30 minutes to cook was immediately off my breakfast agenda.
I decided to buy some steel cut oats last week so that I had good base of carbohydrates before my morning workouts and runs, but I made sure to find a quicker way to make them. Enter my rice cooker. I use this for both rice (obviously) and quinoa and it has made my life so much better for its existence. I tried out my oats and voila–enough made for 4 mornings all while I blogged or had a dance party or whatever it is I do here all day.
Steel Cut Oats In A Rice Cooker
- 1 cup steel cut oats
- 4 cups liquid (water, dairy milk, non dairy milk, etc)
- Before putting the oats in the rice cooker, I rubbed coconut oil on the inside to prevent the oats from sticking to the container.
- Add the oats and liquid to the cooker. I still had cashew milk, so I did a mix of 2 cups cashew milk and 2 cups water.*
- Use the brown rice setting on your rice cooker. Fancier cookers also may have a “porridge” setting. If yours does, use this.
- Have a dance party.
- When the oats are done, they will still look very watery when you open the lid. Don’t be fooled, there are delicious cooked oats underneath. Simply give them a good stir.
- Separate oats into containers and when ready to eat, microwave for 90 seconds. If you like your oats a little soupy, add a little water before reheating and stir when done.
*If you use regular milk, make sure not to use all 4 cups of milk or it will boil over. Split it in half with water or even 1/3 (1 cup milk to 3 cups water).
If you don’t have a rice cooker, you can also make these in a slow cooker by following the same steps. Just set the slow cooker on low for 7-8 hours.
I have been having this for breakfast every morning for about a week and a half and have been loving it so far. Feel free to fancy up your oats with whatever toppings or flavors strike you. I have been having mine with some maple syrup, almond butter, and granola.
Unrelated topic: Neil and I started watching Empire this weekend and then watched the whole season because it was so good. Watch it!
- What’s your favorite oatmeal topping?
- Do you have any other breakfast hacks?
- Is it spring or winter where you are?
- Did you watch Empire this season?