Request: recipe for steel cut oats in crockpot
#275837 - 07/27/06 08:21 AM
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chupie
Reged: 05/30/06
Posts: 301
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I've been looking on the net but people seem to have trouble with sticking burning in the crockpot over night. Do any of you have a trusted true method?
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Quoting myself from the breakfast thread...
To cook steel-cut oats in the Crockpot, combine 2 1/2 cups water, 1/4 tsp salt, and 1 cup oats. Cover and let cook on low overnight. That's it.  That makes 2 servings.
That's how my grandfather does it, and he's never had any problems with burning or excessive sticking (you'll get some sticking just because it's *oatmeal*, you know?).
Hope that helps!
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I'll ask my husband tonight - he's the chef! I think his secret to avoiding burning/sticking is only setting it on "Keep Warm".
--AC
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EngineerDude says that he uses 4 cups of water, 1 cup of steel-cut oats, and a pinch of salt. Turn the crockpot to its lowest possible setting (Keep Warm or something like that).
You'll still get some sticky dried stuff on the sides, but just set the crockpot to soak during the day and it cleans out pretty easily.
--AC
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I used this amount instead of Atomic Rose's just because I think my crock runs hot. STarted it at 11:30 on low, flipped off at 4:30 when cats woke me up. It was perfect. Very yummy. I think I will toast oats first next time. I forgot. I like the nutty flavor you get.
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Hey, glad it works for you! Do tell me how you toast your oats and how toasted oats work in this recipe: I've heard about toasting them in butter, but that would't be too IBS-friendly!
--AC
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Well, I forgot I wanted to toast them first! But, in the past, you toast them in the pot you are going to make them in by mixing them with melted butter. But I don't think you need the butter. McCann oats says just put them on a cookie sheet in a 300 degree oven for 20 minutes and store. This apparently cuts cooking time in half. I love the Alton Brown recipe. I will have to try it using almond milk. He uses whole milk and buttermilk. It's an abslutely delicious recipe.
So i'll have to try it with substitutes. It really was delicious. I think almond milk would be the best choice, don't you? It seems the "richest tasting".
Edited by chupie (07/31/06 04:27 PM)
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Yep, EngineerDude got his recipe from Alton Brown too, and modified it as we went along. I'll have to try the toasting too, although the last thing I want to do with crockpot oats is to cut down the cooking time!
If I want richness, I just go for regular Silk Vanilla. You could toss in a bit of the Silk creamer for creamier, and some apple cider vinegar for the buttermilk....
--AC (patiently waiting for oatmeal season - no way I'm eating anything hot when it's in the 90s outside!)
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