1 cup steel cut or regular oats (NOT Quick Oats!)
4 cups water
1/2 cup milk
1/4 cup brown sugar
1 TBS butter
1/2 tsp vanilla extract
1 tsp cinnamon
Combine all in crockpot and cook on low for 8hrs. Serve with milk & cinnamon sugar.
There is a big difference between steel cut oats:
And regular (old fashioned, not quick) oats:
Version 1: As written with steel cut oats
The results on this were unanimous. When cooked with Steel Cut Oats this produced great oatmeal. Well, Allison & I thought it was great, Daniel (who’s blog isn’t named “fussy” for nuthin) said it was acceptable. Candi did not have steel cut oats, so she skipped this one.
Version 2: As written with regular oats
Yeah, we all got goop on this one.
Version 3: Decreased water to 3C instead of 4C, used steel cut oats.
Daniel did this variation. He felt it was slightly more watery than his usual method of making steel cut oats, but acceptable.
Version 4: Decreased the water to 3C instead of 4, used regular oats.
Candi tried this and still felt that hers was soup. I did the same and felt it was too runny, but still edible-and it firmed up in the fridge overnight so when I reheated it in the microwave it was an acceptable, if not great, texture. I buy
my regular oats at the bulk food store-I wonder if there is a quality difference between the regular oats that you buy in a canister at the store and the bulk food ones. If the bulk food ones are even less processed, they may have retained more fiber, thereby providing more ability to absorb water. But that is just a guess-no data to back that up folks!
Version 5: Increased regular oats to 2C, left everything else as written.
Allison and I both tried this variation. This produced a nice pot of moist and flavorful oatmeal.
If you are using regular oats, the 2C of oats to 4C water & 1/2C milk seems to be the best proportions. Both Allison and I felt that it was a great quick breakfast, especially useful for schoolday mornings or feeding a house full of guests. I will go back to the original recipe and edit it to include that information.
If you are using steel cut oats, the recipe as written works well if you prefer a moist oatmeal. If you prefer a bit dryer oatmeal then you should use Daniel’s recommendation and reduce the water by a cup.
Candi was happy to have helped out, but probably won’t make the recipe again: “I will not try again and here is why: If I increase the oats it will make WAY to much to feed two people (even keeping it in the fridge). If I decrease the water any more, it will scorch due to a lack of liquid in the crock pot total and I used my smallest crock pot. I do not see a way to fix this recipe and make it work in my home.”
Thanks to Candi, Daniel & Allison for being willing to eat WAY too much oatmeal in order to help me with this project. You can see the full details of Allison’s experiment on her post “Overnight Slow Cooker Oatmeal” at Alli ‘n Son, and Daniel’s experiment, as well as a tasty variation where you toast the oats, on his post “Soothing Irish Oats” at Fussy Little Blog.
Want some more great ways to prepare oatmeal? How about these!
Note: A few more volunteered as well-lets hope they post their results in comments