Steel-Cut Oats, bowl in slow cooker method

[joeekaitis]

 

Came up with this method after trying:

 

Stovetop (hit or miss)

Oven (volcanic eruption)

Microwave oven (ditto)

Bowl in pressure cooker (too much cleanup after)

Directly in a slow cooker (hard "booger" crust on top)

 

For 2 perfect servings, you'll need:

A large programmable slow cooker
A heat-resistant bowl big enough for the water and oats that fits entirely inside without touching the sides or lid
2 cups of water
Traditional steel-cut oats (not quick cooking) and water for 2 servings as directed on the canister

Pour 2 cups of water into the bottom of the slow cooker. Lower in the bowl and measure in the oats. You can cover the cooker and wait until just before bedtime before continuing.

Add the water as directed to the bowl, saturating the oats without stirring. Poke any floaters below the surface.

Cover and cook 8 hours on Low. Time it so the oats don't sit in keep-warm for longer than an hour.

Come the dawn, carefully remove the bowl and set it on a folded dishtowel. Stir the oats, scraping as much of the "oat line" into the rest. Divvy up, flavor as desired and enjoy.

After the bowl cools, fill it to just above the residual oat line with cold water and soak until it's time to do the dishes. What's left will slide right out before you throw it (well, carefully place it) in the dishwasher.  Dump the water from the crock and give it a quick going over with a damp dish cloth.

 

[jamiel]

I tried this on recommendation of a friend--works quite nicely. Only issue is finding the combination of slow cooker and inset vessel that will allow you to take it out while it's hot.

 

[joeekaitis]

An oblong slow cooker . . .

 

. . . usually gives you just enough room to grab the inner bowl at the long ends. 

 

[bernina]

Steel-Cut Oats, Quick Method

Soaking the oats overnight reduces the cooking time from 25 to 5 minutes.

Ingredients

1 cup steel-cut oats
3 cups water
⅜ tsp. salt

Place oats in a heavy saucepan and cover with 3 cups water. Soak overnight.

In the morning, add salt, and bring to a boil. Reduce heat to a simmer and cook partially covered for 5 to 6 minutes.

Serve with milk and/or other toppings, such as chopped fruit and nuts.

(Deborah Madison's recipe)

http://legacy.culinate.com/content/6519/index.html

 

[tomturbomatic]

Old electric ranges with deep well cookers had recipes for starting the oats on simmer before going to bed to have them ready in the morning.