Quote:
Originally Posted by ApK
Please tell me your oats process. I tried a few ways but always go back to slow cooker. (1:4 oat to liquid ratio, usually half-and-half or some mix of milk and cream, put on at bedtime, eat at breakfast, yum)
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I don't put my ingredients together at bedtime for next-morning consumption. Doing that might alter results or shorten the cooking time since the oats soak overnight; I'm not sure. I cook directly in the stainless steel liner since I don't use a lot of milk. Here's my recipe:
STEEL-CUT OATS WITH APPLES
1 Tbsp butter (or oil, margarine)
1 cup steel-cut oats
3-1/2 cups water (sometimes I use a mixture of water and milk)
1 large apple, diced
1 Tbsp maple syrup (the real stuff) or 2 Tbsp brown sugar
1-1/2 tsp ground cinnamon
1/4 tsp salt
Sauté oats in butter for 3 minutes. Add water, apples, maple syrup, cinnamon, and salt. Cook on high pressure for 10 minutes and then 10-minute natural pressure release.
Stir, cover, and let oatmeal sit for 5-10 minutes until desired thickness. I sometimes add walnuts or pecans when serving. Raisins are a good addition, too.
Makes 3-4 servings. It does thicken substantially after refrigeration.