6 Steps to No Muss, No Fuss Crockpot Oatmeal

Posted by sasha on 3 Nov 2011 in losing it |

It’s oatmeal season!! And crock pot season!! This makes me very happy. Especially since it means I get to wake up to piping hot oatmeal every morning. Here’s how:

1) Got a crock pot? Something around 5qt or more? Excellent*. Now go buy another one – a 3½ qt. Really. You could use a casserole dish, but you can pick up a small crock for around $10, and then you’ve got it handy for other stuff. Plus it can be hard to find a casserole dish that will fit.

2) Pick up some steel-cut oatmeal. It stands up to slow-cooking better than rolled, and also has a lovely, nutty flavour.

3) Put 1/4 cup of oats, 1 cup of water, and 1/8 teaspoon of salt per serving into the small stoneware (or casserole dish, if you must ;P).

4) Nest the small stoneware inside the larger one,  and fill the outer stoneware with water, like so:

This style of cooking is called “Bain Marie”, and it’s what keeps the oatmeal from burning to the sides of the crock.

5) Set a timer to let the oatmeal cook for 4-6 hours on low, finishing just before you get up (it will stay warm if you sleep in).

6) After you serve it up, dump the hot water from the big crock into the little one. By the time you’re ready to clean it (after breakfast, or <ahem> after work, or <ahem> 12 hours later when you’re ready to make tomorrow’s batch), cleanup is a snap.

*BTW, if you don’t have a crock pot, and you’re still reading this post, I assume it’s for the scintillating prose. I’m flattered. Now get shopping :P.

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