Creamy Breakfast Oatmeal (Rice Cooker)

Name: Creamy Breakfast Oatmeal (Rice Cooker)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 2/3 cup steel cut oats; 1 2/3 cups milk; 1 teaspoon pure vanilla extract; 1 1/4 teaspoons ground cinnamon; 1 pinch fine sea salt; 2 tablespoons pure maple syrup; 1/2 cup chopped dates

(18)

Recipe by duonyte

This is from a wonderful book, The Ultimate Rice Cooker Cookbook, by Hensperger and Kaufmann. It makes a wonderful, creamy oatmeal with no watching or muss or fuss. Definitely use steel-cut oats, which have a wonderful texture, so superior to the regular stuff. I usually use dried cranberries, raisins or currants, instead of the dates.

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READY IN: 30mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

²⁄₃

cup steel cut oats
1 ²⁄₃

cups milk
1

teaspoon pure vanilla extract
1 ¹⁄₄

teaspoons ground cinnamon
1

pinch fine sea salt
2

tablespoons pure maple syrup
¹⁄₂

cup chopped dates

DIRECTIONS

Place all ingredients, except dates, in cooker; stir gently to combine; sprinkle dates on top.
Close the cover, set on Porridge cycle.
NOTE1: This recipe is designed for a rice cooker with fuzzy logic - use the porridge setting. If you have a regular rice cooker, you will need to watch it to determine when the oatmeal is done, probably 25 to 30 minutes, depending on your cooker.
NOTE2: Steel cut oats vary slightly. With some brands I find I need to reduce the milk to 1 1/2 cup to get the right consistency.
NOTE3: You can substitute vanilla flavored soy milk for the milk plus vanilla extract.

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