Slow-Cooker Oatmeal

Steel-cut oats that simmered all night with water and milk. I figured they were going to be really good because food that cooks up with a "skin" on top is usually yummy. But not in this case. My husband tried this recipe and it's possible the mixture simmered too long. Butter and honey was stirred in before serving. It tasted like pudding and had the same consistency.

Steel Cut Oats

Steel cut oatmeal with a little sugar and milk and bananas. And, it was dinner, not breakfast. Warming and filling on a cold day :) This is very different than instant oatmeal, or rolled oats. There's more of a bite to the grains.

Steel-Cut Oatmeal

Sub-zero temperatures in Boise had me craving oatmeal. These are steel-cut oats, a very different animal from the Quaker quick-cooking oats, and much more filling. The water-to-oats ratio is higher for steel-cut oats than regular oats (3-to-1), and they take a little longer to cook. These warm oats were sprinkled with a little sugar and milk....and served up for dinner.

Oatmeal is Perfect for a Turn in the Weather

We've had a couple of gray, cool days - and oatmeal is perfect. I don't usually use the "quick oats" - cooking cut oats really doesn't take much longer and then have more of a bite. The quick ones are usually mushy. The ratio is two parts water to one part oats. Bring water to a boil, stir in the oats and simmer until most of the liquid is gone. I like just a touch of sugar and milk for mine.