For the first time in 4 years I printed a recipe that worked for me but flopped for a bunch of you.
Yes, a few weeks ago I published my “Overnight Crockpot Oatmeal” recipe-a recipe that I have made myself both recently and in the past with excellent results. Some of you didn’t have the same luck:
Monica: “Wow….I just made this and it was a disaster. I woke up to brown soup (and I did not use quick oats!) It seemed like a lot of liquid for only a cup of oaatmeal, but I followed the recipe exactly. I wonder what went wrong????”
Menda: “I did have a problem with the oats kind of disintegrating by the next morning. I used regular oats, but not steel-cut ones. I fixed the problem by microwaving up a serving of the regular oats and stirring them into my crockpot. It thickened up nicely and added some texture. I think next time I might add another half cup of oats at the beginning, though. And a sweeter apple. I used a granny smith and it was just too tart.”
Allison: “I made this last night and had the same problem – soupy oatmeal. I used regular oats (not quick). I made another 4 servings of oatmeal on the stove top and added it to the slow cooker oats. That seemed to work. It is pretty tasty.”
Candrin: “Yeah I just made this over the weekend and I got soup, icky runny soup. Yes I used regular oats and the crockpot was on low for 8 hrs. Was not the happy morning I had been hoping for!”
Yeah-how’s that for a kick in the pants? I wanted to share something that worked well for me and it turned out terrible for a bunch of you.
And I still don’t know why!
It could be several things. I have been using steel cut oats rather than regular oats-although I swear I’ve made it with regular in the past. Also my crockpot is older-apparently the older models actually cook at a lower temperature than the new ones-so that might have been a factor.
I am determined to figure this out-but I need your help! I need several folks to agree to be “recipe testers” for me-over the period of a couple of days I’d like to have all of us make half batches of the same recipe trying a few variations to get it “right”. Folks can blog about it on their own blogs if they want, but you don’t have to be a blogger at all to help out.
So, who is in? Drop a note in the comments and we’ll coordinate-I really want us all to do the exact same things so we can compare results scientifically. Or at least quasi-scientifically.