My love of Oatmeal began back in 2008 when I watched Alton Browns episode on Oatmeal. I immediately started making oatmeal in the crock-pot. I loved how easy it was to wake up to those warm, cozy oats. I noticed that very few people shared my wild enthusiasm for oatmeal but after many sleepless nights contemplating this tragedy, I concluded that its boring image needed to change. The days of Ooey-gooey oatmeal drowned in milk, with predictable toppings, is over starting now.
Maybe itst the wanna-be-foodie in me, but oatmeal is meant to be bathed in Olive oil, a crack of pepper, shreds of sharp cheese and perfectly steamed vegetables. Its meant to swim in luscious coconut milk, with fresh pineapple chunks, and shaved coconut. I could go on and on..and I promise I will.
I have tried numerous cooking methods but a couple years ago my friend Heidi introduced me to my favorite method, the rice cooker.
It is really fast and I love the texture, Its more like rice than a porridge.
I usually turn the rice cooker on when I first wake up and then come back to it when I’m finished getting ready for the day.
I use a 2 to 1 ratio of water and steel cut oats. You can sub the water for just about any liquid. My favorite substitutions are chicken stock and coconut milk.
Here are my go-to recipes