Since I can't eat the stuff I'll talk about it instead. Use Scotch or steel-cut oats for these recipes, both of which I was making long before Alton Brown made them popular through his cooking show:
Skillet oats:
Melt a tablespoon of butter in the bottom of a large, heavy skillet. Toss in one cup of oats, toss to coat and continue stirring for a few minutes to toast the oats. Pour in 3c boiling water, stir oats up from the bottom of the skillet and clap on the lid. Turn the fire down to "simmer" and ignore for 25 mins. Remove the lid, scrape up the bottom of the skillet with a spatula or spirtle. Gently stir in
1/2c to 3/4c heavy cream or buttermilk. Cook uncovered over the same heat for an additional 10-15 minutes. Serve with brown sugar and a pat of butter per bowl.Crockpot oats:
Combine one cup oats, one cup assorted chopped dried fruit, 2c water,
1c milk in a crockpot. Cover with a towel, turn to low heat, go to bed. Next morning, enjoy your oatmeal.If you have a steamer-type rice cooker you can also make oats in it. I can't tell you how much water to use, as each cooker is different. My cooker will steam 1/2c dry oats in 1c water, with the base unit filled to the "high" level, in about 45 minutes. They're edible, but I wouldn't say I enjoy them - there's no creamy matrix around hte individual oat pieces, they squeak between your teeth. I can see using steamed oats as the starting point for some other recipe but I've never bothered.
Instructions for cooking oats in a bucket-type electric rice cooker may be in the user manual - I don't have one of those so I have no idea. I do know a few people who use their rice cookers to make oatmeal however, so I know its doable.
On a fibery note: Silly Putty and nylon eyelash yarn Do Not Mix.
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