To make a single serving, combine the following in a slow-cooker the night before:
¼ cup oatmeal
Pinch of sea salt
1 cup water
Cover and set slow-cooker to LOW. Sleep. In the morning, spoon hot oatmeal into short thermos. Add your favorite fruit, nuts, seeds, milk, and flavorings - bon appétit!
Pictured below are ingredients for oatmeal with vanilla, cacao, and pecans.
Tips:
1. Use Bob’s Red Mill Organic Steel Cut Oats for the best texture. Rolled oatmeal becomes mushy. Instant oatmeal is a no-go. You can also use Bob’s Red Mill 10-Grain Cereal or other grains.
2. Do not add fruit the night before. It loses its flavor.
3. Do not add milk the night before. It spoils.
4. Every slow-cooker is different. Amount of water may vary.
5. Thermos makes a great product for oatmeal, complete with a telescoping spoon.
6. Easy clean-up: soak slow-cooker in soapy water and clean when you get home.
My other favorites:
Banana, pecan, vanilla, & flaxseed
Dates, cloves, agave, & chia seed
Goji berries, blueberries, & walnut
Figs, pistachio, & salba seed
Banana and almond butter
Apples, cinnamon, & hemp seed
5 comments:
I loovvvee steel-cut oatmeal!
I agree - steel-cut is the *best*
Yum, looks great! Can I come over for breakfast?
I have heard some people use their rice cookers to make oatmeal - but have yet to try this. Do you know if it works the same way? I have a slow cooker, but I work with more people who own rice cookers and would love to be able to help them make healthy breakfasts with it!
I've never tried to make oatmeal in a rice cooker, but it makes total sense to do it that way! I would definitely try it. :)
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