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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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How To Make Oatmeal in A Rice Cooker.

Now that I’ve come clean about my love affair with my rice cooker, it’s probably time for me to show you my very favorite way to use it.  Say what you want about it, but I just can’t get behind rolled oats anymore.  I used to think they were wonderful and creamy, until I found the real deal…

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Steel cut oats rock my world, and my breakfast.  Steel cut oats are essentially chopped up whole oat groats, which mean that they are a lot less processed, and they retain the whole oat kernel and all its good vitamins and minerals.  (Although there is nothing nutritionally bad about rolled oats either – they are just more processed!)  The texture of these oats can’t be beat – perfect chewy and nuttiness, with a creamy base that holds it all together.

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The downside of steel cut oats is that they take a LOT longer to cook than traditional rolled oats.  I can’t imagine having the time to make these on the stovetop each morning (about 35-40 minutes!).  Enter the rice cooker – the solution to so many of life’s problems.

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For the two of us, I typically measure out 3/4 cup dry steel cut oats.  The recommended serving is 1/4 cup, so we each eat 1.5 servings as our breakfast – we are HUNGRY!

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Dump the dry oats straight into the rice cooker bowl.

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One of the most common questions I get about making my oatmeal in the rice cooker is, “What about all my fun mix-ins?”  Never fear, my friends – your mix-ins are safe in the rice cooker.  For our daily batch, I usually add one diced banana…

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Along with chia seeds, hemp seeds, sweeteners – you name it.  Seasonally, I also add canned pumpkin or diced apple – delicious! 

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The only thing you need to consider when adding mix-ins is whether or not you need to adjust your water content.  I have found that bananas don’t really affect the water level, but if using apples (which have a high moisture level), you’ll want to reduce the water level just a bit – maybe by 1/4 cup.

So speaking of water, the recommended ratio for steel cut is 1/4 dry oats to 1 cup water.  So for our 3/4 cup, I add 3 cups water.

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Poured straight on top of the oats – mix-ins and all!  It will seem like a LOT of water, but I assure you it’s the correct amount. 

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The most complicated part of this entire process is making sure you push the right button.  Steel cut oats need to be cooked on the PORRIDGE setting!  Anything else and you will regret it – take my word for it!

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Now here’s the thing, the rice cooker doesn’t save you any actual TIME, if time is of the essence.  The porridge setting actually takes longer than the stovetop.  But the beauty lies in the fact that you can set it up, walk away, and come back when it’s perfectly finished. 

There is also the life-saving TIMER function.  Typically I set these up at night before bed, and then come down to breakfast waiting for me in the kitchen.  But if you set them up early in the morning, you have time to head off on a glorious morning bike ride while your breakfast cooks safely inside your house…

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Afterwards, you will come home to THIS!  On first glance, you will probably think “Oh no!  There is way too much water – it looks all wrong!”

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For some reason the liquid mostly settles on the top, but one quick stir of a spatula reveals that you actually have perfectly cooked, creamy delicious oatmeal hiding underneath.  Mix-ins included!

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Transfer the rice cooker bowl to your serving surface…

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And dish out your delicious breakfast.  Ready and waiting for toppings!

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This morning’s toppings of choice included Trader Joe’s reduced sugar strawberry preserves, slivered almonds, and coconut butter.

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Can you tell how perfect and creamy they are?

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I have a bowl like this pretty much every single day – even in the summer!

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Peanut butter, move over – coconut butter is my new obsession.  It is soooo rich and creamy and has a flavor unlike anything else I’ve tasted.

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Hard to believe that a breakfast this decadent came from the single push of a button!

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Now, who wants oatmeal?  YUM.

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218 Comments so far
Leave a comment

Evan Thomas     at 12:02 pm

You have me terribly excited for when my rice cooker comes. I’ve been stalking the UPS tracking #

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Emily @ The Front Burner Blog Reply:

Yesssss – keep me posted!!

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Lindsay @ The Ketchup Diaries     at 12:02 pm

Embarrasingly enough, I have had steel cut oats in my cabinet since the spring and haven’t used them. No rice cooker though. Can I use a crock pot?!?

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Anna @ Oats N Boats Reply:

Hi Lindsay,
I make my steel cut oats in my crockpot all the time. I usually make one batch for the week:
1 C oats
4 C liquid (I like a combo of water and milk/milk substitute)
1 banana
Cinnamon
Throw together and cook on the low setting for about 5 hours. What I love about the crockpot vs. the stove-top is I don’t have to worry about any liquid boiling over and cleaning up my stove.

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Emily Reply:

My husband does this, too. He does it on Sundays and makes his breakfast for the whole week.

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Emily @ The Front Burner Blog Reply:

Thanks so much for posting! Since my answer was going to be “I don’t know!” :)

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Emily @ The Front Burner Blog Reply:

See comments below for crock pot recipe!!

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Ann     at 12:08 pm

Thank you for the tutorial!! I have a rice cooker that is very similar to yours, and I love steel cut oats. Oddly, I’ve never thought about cooking them in my rice cooker. Friday will be a brand new day! And, on another note — a story was in the paper today saying Kansas City, where I live, will have two Trader Joe’s built here by next year! We currently have zero. I can’t wait to try all their wonderful products!

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Emily @ The Front Burner Blog Reply:

Hurrah – your life will be changed forever!!

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Ginna     at 12:13 pm

Emily I have to thankyou because you are the one who taught me about oats and the zoji! We love steel cut oats in there. I always make it for guests too! Have you tried raisins and cinammon as mix ins? Our new fave!

When you are setting for the night before do you still add bananas and such? I usually just do the oats and water since I’m afraid of anything spoiling!

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Emily @ The Front Burner Blog Reply:

LOVE raisins and cinnamon – yum!! Typically I will add apples and bananas the night before. I don’t do frozen fruit the night before, because obviously it defrosts and gets weird.

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kATH     at 12:15 pm

I DO I DO!!

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jamie @ jamelafamela     at 12:41 pm

Hey Emily- think you can do this in a crock pot as well!?

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Lindsay Reply:

Another commenter posted a recipe for cooking them in a crock pot and I can attest that my mom cooks them that way and they turn out great! I actually buy quick cook steel cut oats at Trader Joes which take about 5-7 minutes on the stop top.

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Lindsay Reply:

*stove top :)

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Emily @ The Front Burner Blog Reply:

I have never seen the quick cook – awesome!

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Emily @ The Front Burner Blog Reply:

See comments below for a crock pot recipe! I actually don’t have a crock pot, so I have no idea!

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Jean@RoastedRootsandPumpkinSpice     at 12:43 pm

How easy! It’s something I need to try out as the weather gets colder and I get lazier. ;)

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Chase @ The Chase Project     at 12:46 pm

Oh my god I was just talking about cooking rice on facebook the other night and everyone was like “Get a rice cooker!” and I though, “meh… whatevs… I’m fine without it.” But no. This has me convinced I need one! I eat oats every morning too, so this is incredible. Have you tried putting protein powder in the rice cooker? Does it come out ok? I usually mix some protein powder in my morning oats. Not sure if I should mix it ahead of time or after they’re done.

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Emily @ The Front Burner Blog Reply:

“Get a rice cooker!”

:)

I haven’t tried protein powder, but I’ve never had any problem with dry ingredients – they don’t really affect the final product. I think it would be fine to add at night. And now I kind of want to try that!

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Carin     at 12:48 pm

I’ve been addicted to making muesli for breakfast for the past month. I just soak overnight rolled oats with half as much skim milk, add a little pure maple syrup and vanilla extract. It’s incredible in the morning with bananas, blueberries, etc. Do you think steel cut oats would work for muesli?

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MISSY Reply:

I’ve never cooked my steel cut oats. I make overnight oats out of them, using cottage cheese, flavored freek yogurt, and honey or agave. In the morning I add my toppings. :)

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Emily @ The Front Burner Blog Reply:

Mmmm that sounds good!

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Emily @ The Front Burner Blog Reply:

Someone else here said they’ve done it for overnight oats – so perhaps you would just need to extend your soaking time! I haven’t personally tried it. I love muesli!

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Ashley @ Nourishing the Soul     at 12:49 pm

I’ve been a rolled oats girl for a while, but your glowing endorsement of steel cut might make me give them a try. Still must get a rice cooker!!

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Alayna of Thyme Bombe     at 12:50 pm

Thanks for the tutorial!
The husband and I are in the market to buy one of these really soon. I know we want a Zojirushi, but is there any specific model that we should steer towards? I’ve seen that you’ve gotten to use two different models, one on the farm and one at home, what are the specific advantages to the model you have at home?

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Emily @ The Front Burner Blog Reply:

The main difference is the induction heating system that my model has – it has a system called Fuzzy Logic, which is probably better explained on the Zojurishi website. It also has a feature called GABA brown rice, which boosts the nutritional value of brown rice when it’s cooked on that setting – pretty cool! But both models are great, especially just for basic use.

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Jon     at 12:52 pm

You’re killing me with that post. I’m seriously considering making oatmeal for lunch…

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chelsey @ clean eating chelsey     at 12:57 pm

YUM! I want a rice cooker so bad for that reason alone!!!

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Therese     at 1:09 pm

Man! I need to get a fancier rice cooker! Mine’s cheap and only has an on/off switch!

Mmm…coconut butter…It is my very favourite nut butter…

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Carmen Reply:

I have a small rice cooker and can still make oatmeal. It only has a button with a cook/warm setting. Here’s my recipe:

My oatmeal – small rice cooker- Rival® 6 Cup Cooked (3 Cup Uncooked) Rice Cooker

1 cup oats
3 tablespoons sugar
1/2 tsp salt
Flavoring (cinnamon, vanilla, pumpkin spice, apple spice, nutmeg, ginger, maple flavoring or other spice/combination of spices)
2 3/4 – 3 cups water – use only two when beginning to cook oatmeal.

In the crockpot pan, mix the oats, sugar, salt, flavoring and 2 cups of water. Stir well. Let it cook until the oats star drying. Add remaining water and stir to mix well. Let crockpot finish cooking cycle.

By adding the remaining water when the oats have started drying, you avoid spills while cooking.

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Jillian@ Reshape Your Life     at 1:20 pm

I never thought of making oats in a rice cooker… I may need to invest in one!

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Marisa @ Loser for Life     at 1:47 pm

Brilliant idea! Now, I need a rice cooker! Thanks for feeding my gadget addiction…the husband is gonna kill me ;)

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sassy molassy     at 1:47 pm

That looks so perfectly creamy! I want some now! Mmmm…

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Babs     at 1:52 pm

The coconut butter looks amazing. I definitely need to get my paws on some.

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Emily @ The Front Burner Blog Reply:

Seriously – get some. Obsessed.

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Sarena (The Non Dairy Queen)     at 2:05 pm

I really need to get a rice cooker. I am loving brown rice lately too, so it would simplify things here! Thanks for the tutorial!

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Melissa     at 2:13 pm

I’ve always done my steel cut oats in the microwave since I didn’t want to wait the 35-40min for stove top. They never come out that creamy though so maybe I’ll have to give the stove top a try now this weekend (no rice cooker here yet).

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Sarah @ The Smart Kitchen     at 2:31 pm

This was SUCH a helpful post! Now, to unearth the rice cooker I discovered left behind in our apartment and learn if it even has a porridge setting…

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Sarah (Going on Goals)     at 2:34 pm

Thank you for the tutorial!! I have always wondered how you use the rice cooker for Oats.

My mom makes steel cut oats over the stove and it takes forever! Maybe she will find a rice cooker under the tree this year ;)

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Stacy     at 2:43 pm

Yummy! I really dislike having to stay at the stove while cooking my oatmeal. I think oatmeal in the microwave tastes gross! But doing it this way, like you said, you could just walk away and when it’s done puff oatmeal :) I may have to invest in a rice cooker! I too much prefer steel cut oats, I like the texture significantly more than regular rolled oats :)

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Robyn @ Wannabe Writer Runner     at 2:46 pm

If only I had a rice cooker (sigh)

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Anne @ a daily slice     at 2:51 pm

what an awesome idea!! I need to get (1) a rice cooker and (2) steal cut oats!!

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kerr carter     at 2:53 pm

so it appears I need a rice cooker. those oats look so yummy. and much better than my boring english muffin!

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Emily @ The Front Burner Blog Reply:

English muffins can be fun too! :)

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Kelly     at 2:54 pm

Thank you for the tutorial. I’m bookmarking this and going to try it myself. I have a quick way of making them on the stovetop in case you or your readers are interested. I make them every morning and it doesn’t take all that long.

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Emily @ The Front Burner Blog Reply:

Please feel free to share!! :)

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Kelly Reply:

1 c liquid, 2 T protein powder, 1 T black strap molasses – Mix in a cup until no clumps left.

Put liquid and 1/3 c steel cut oats in a pan. Bring to a slight boil. Turn off the heat, cover and go take your shower or get dressed or whatever.

When you are ready come back and stir. Add a bit more liquid and heat again. Now add 1 T chia seeds, any spice you like, about 1/4 c chopped walnuts if you like. When it’s to the consistency you like then dump in a bowl. Now you can top with bananas, frozen berries or whatever you like.

This way you don’t have to stand at the stove the whole time it’s cooking. Enjoy!

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Emily @ The Front Burner Blog Reply:

Very creative – thanks for sharing!

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Christie     at 3:25 pm

Love your rice cooker recipes! I am asian and grew up with my mom cooking anything and everything (even custard!) in the rice cooker and I do the same now that I live on my own. Somehow I have never thought of cooking oatmeal but I will definitely try it soon!

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Mandy     at 3:31 pm

I’m sure you already know about this book, but just in case you don’t (made me think of your blog) =):

http://www.amazon.com/Pot-How-Use-Mystery-Romance/dp/0740791427/ref=sr_1_1?s=books&ie=UTF8&qid=1284665374&sr=1-1

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Emily @ The Front Burner Blog Reply:

I just heard about that!! I don’t have it yet but need to put it on my “must buy” list!

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Ashley     at 3:32 pm

Wow those look really gooooood!!! Funny, I read that the kernel is shucked off the oat groat…hmm?? Did you know the kernels are used to make oat bran?? Oat bran seems more processed b/c it’s so fine + cooks so quickly, but it’s just the kernel all ground up. Steel cut take me about 15-20min on the stovetop and scottish take about 8-10. Yummmmm oats. :)

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Emily @ The Front Burner Blog Reply:

I haven’t made Scottish oats yet and your posts reaaaaaaaaaally make me want to try them. Where do you buy them? I don’t think I’ve seen them on shelves…

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Kristin (Cook, Bake, Nibble)     at 3:34 pm

Great tip, awesome tutorial! I have wanted to try oats in the rice cooker for some time now… I really should now!

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Katie @ Health for the Whole Self     at 3:57 pm

I’m actually not a huge fan of the chewier texture of steel cut oats, but you’ve made me want to give them another shot…in my rice cooker! :)

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shorty     at 4:13 pm

I have a rice cooker like yours and we get our moneys worth just by cooking rice. My hubs likes his rice in the morning with eggs so the timer is SUPER nice. I make Mexican rice ALOT but have never tried oats. I have not even eaten steel cut oats! I think I am going to get some asap and give them a shot. Can I make a batch and then reheat left overs the rest of the week?
Shorty

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Emily @ The Front Burner Blog Reply:

Rice with eggs? Crazy! I love it. Yes – you can make a big batch and just reheat. They reheat best if you add a tiny bit of extra water when you microwave.

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Amber K     at 4:17 pm

Looks WAY too watery/soupy for me. Then again when I cook oats instead of adding 1 part oats to 2 parts water, I add 1 part oats to .5 parts water.

I like my oatmeal SUPER thick so I can chew them like a cookie.

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Caitlin     at 4:37 pm

I have never been crazy about the whole oatmeal thing, but I AM crazy about saving time. I also want to know if there’s any way to do this in a crock pot? My guess it would take even longer!

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Emily @ The Front Burner Blog Reply:

I believe someone else posted crock pot instructions – I’ve never done that method. I actually don’t have a crock pot!

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Theresa @ This is my Hungry Face     at 5:14 pm

Thanks for the tutorial ! I really want a rice cooker–your posts show that they can do so much more than just rice!

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AJ     at 6:02 pm

Have you ever tried your steel cut oats in a pressure cooker? I think that would actually save some time. I just got an electric one and haven’t quite figured out the water/milk/oat ratio yet. We don’t have fancy rice cookers like that here (Australia):(

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AJ Reply:

I checked and steel cut oats is 8 mins in my electric pressure cooker

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Emily @ The Front Burner Blog Reply:

I don’t have a pressure cooker – nope. Sorry!

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maria @ Chasing the Now     at 6:32 pm

My rice cooker is much simpler than yours and basically has an on and off button and some times you can choose from. But this looks like a great option for people with a better rice cooker! :)

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Lisa (bakebikeblog)     at 6:37 pm

What a wonderful post! Now if only my rice cooker had a porridge setting :(

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Maureen Reply:

Lisa, my cooker (Aroma 8 cup digital rice cooker) doesn’t have a porridge setting either. But I just use the brown rice setting. Came out PERFECT!

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Natalia @asideofsimple     at 6:39 pm

Hi Emily. I’ve been reading your blog for quite some time but I’m pretty sure this is the first time I’ve commented. I wanted to tell you that I recently made your “tomato pie” and it was ah-maze-ing. SO GOOD! Thank you!

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Emily @ The Front Burner Blog Reply:

Oh YUM! I’m so glad. I should make that again…

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Emilyeatsclean     at 7:50 pm

I could eat oats for every meal!!! Interesting that you can cook them in a rice cooker too!

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Allison at WebWhatNot     at 10:23 pm

So, I take these online surveys twice a week that reward me with $5 Amazon gift certificates for each survey taken, and I have been saving my gift certificates for a while now…waiting for enough money to get a rice cooker. I’m at $55. I feel like it’s going to be FOREVER before I can get it, but I’ve decided this is my lesson in financial discipline…and I’m determined to wait it out! I’m going to bookmark this recipe in my Delicious file and have it ready when my rice cooker comes in the mail!

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Emily @ The Front Burner Blog Reply:

Totally worth the wait – I promise! Just a few more weeks. :)

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Dee     at 10:03 am

OMG – your rice cooker is SO LEGIT. I want one just like it. :P May I ask where you bought it?

I love how you can walk away and come back to have perfect oatmeal with minimal fuss. Thanks for sharing Emily!

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Dee Reply:

Ahh – nevermind about my previous question! I just clicked on your other post and found the linkage! ;)

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Emily @ The Front Burner Blog Reply:

No worries – glad you found it!

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Cati @ crave and create     at 12:43 pm

The oats look delish! With your every rice cooker post, I’m getting closer and closer to buying one myself (or, um, maybe asking for one for Christmas…pricey, pricey)!

ps. Nice shirt! Go Cincinnati! :-)

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Sarah K. @ The Pajama Chef     at 3:26 pm

great tips! i’ve never had steel cut oats but i want to try them. my mom likes them alot. i have 10 lbs of rolled oats (well, prob. about 9 now) from costco so i need to get thru those first before buying more oats! my husband would not be pleased (haha) cuz we’re overflowing w/ oats here! lol

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Meagan     at 4:49 pm

The coconut butter kind of reminds me of feta cheese (appearance only!) lol

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JL Goes Vegan     at 6:02 pm

You know how I feel about this! I clicked purchase upon reading your first rice cooker post! LOL I make steel cut oats about 4 times a week in the rice cooker. I set push the button, go for a run, shower, and voila, hot, fab breakfast right before I leave for work!

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kara     at 2:01 pm

I have the same rice cooker! And life is good!

http://twitpic.com/1hpw5

Hint:
When I cook Brown rice I add a couple Tbs Quinoa.
Extra wholesome : )

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Emily @ The Front Burner Blog Reply:

Such a good idea!

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Slow Sunday, Wonderful Monday | Chasing the Now     at 8:25 am

[...] you are interested in learning more about cooking oatmeal in a rice cooker, check out Emily’s recent "How to make oatmeal in a rice cooker" post. It’s very [...]

Andrea     at 9:31 am

Just came in from Chasing the Now and I love this tip. Never dawned on me to use my rice cooker for my daily steel cut oats. Brilliant! I’m aflutter with excitement this will make my mornings so much smoother! (Light bulb over my head) I could make my oatmeal every morning instead of a week’s worth, thus always hot oatmeal. Thanks Emily!

[Reply]

Emily @ The Front Burner Blog Reply:

Awesome!! I hope you like them – it has been such a time saver for us. :) Welcome to the blog!

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elaine!     at 3:25 pm

Amen to oatmeal in a rice cooker! I do Scottish oats in my rice cooker… which cost me $15 and has one button (to turn it on). ;)

My only extra tip would be to use a little nonstick cooking spray if your rice cooker isn’t coated in Teflon. Makes it a lot easier to clean up.

[Reply]

back to reality « healthy laps     at 9:42 pm

[...] For breakfast this morning, I finally tried out the porridge setting on my rice cooker.  I have been wanting to try this out for awhile, but finally decided to give it a go after reading more about how delicious your oats turn out from Emily at The Front Burner.  She gives an excellent tutorial on How to Cook Oats in a Rice Cooker, so check it out here! [...]

Laurel Schreffler     at 12:45 pm

Hi Emily,

If I use canned pumpkin do I still add 3c water to my 3/4c steel oats?

thank you.
Laurel

[Reply]

Lindsey @ Enjoying Healthy Foods     at 2:14 pm

Coconut Butter – Interesting but looks and sounds WONDERFUL! Thank you! Just found your blog and I am excited!

[Reply]

Emily @ The Front Burner Blog Reply:

So glad you found the blog! I’m excited too :)

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A Very Bloggie Christmas « Fitting It All In     at 6:36 pm

[...] I really need an imersion blender, rice cooker, or [...]

Dan     at 11:38 pm

Microwave method: Throw 1/4 cup to 1/2 cup grains into a bowl with a cup of water along with any fixings you want, and push the 3 minute button. After the bell rings, Come back to the kitchen and stir, then reheat and watch until boiling good then immediately shut it off and cover with a folded dish towel. This insulates the contents, leaving it to cook with retained heat until ready to be consumed at your leisure. Stirring after it is partially heated guarantees even distribution so there are no lumps!

Also, thanks for introducing us to the wonders of peanut flour! Your site is educational and entertaining.
Dan

[Reply]

Aly Su     at 3:57 pm

Emily

My rice cooker only has a cook and warm setting. Will this work?

Thanks!

Aly

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megan     at 9:11 pm

I just got one of these bad boys for Christmas. I was wondering if I can you leave the fruit in overnight with the oatmeal? Will it spoil? Thanks!

[Reply]

Emily Malone Reply:

I have left bananas and apples in overnight – frozen fruit will de-thaw though and give you a lot of excess moisture.

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Ananda     at 10:03 am

I have a Sanyo rice cooker and I honestly used to only haul it out to make rice. After reading this tutorial, I have been making steel cut oats for myself almost every work day!
I sometimes mix in some bulgar wheat with the oats for a different texture, some almond milk with the water for some sweetness or some chopped dates for flavor.
I feel that using the rice cooker daily for a healthy breakfast is a great way to justify the initial cost of the cooker!

[Reply]

Sheena @theSheenBean     at 9:37 am

I made your steel cut oat recipe in my new rice cooker last night and set the timer for this morning. They were fantastic! Thanks for sharing the instructions.

[Reply]

Emily Malone Reply:

Oh yum – glad it worked! :)

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Karen     at 2:04 am

Hi Emily,

Thanks so much for your blog. Tried my steel cut oats in my rice cooker today. Great find…for those without a zojirushi..my setting is soup..in case anyone else is looking for the right setting…Saw water on top but you are absolutely right…stirred and it was the perfect consistency….Cooked white beans in there next…a new mini slow cooker:)
Karen

[Reply]

Emily Malone Reply:

Awesome – glad it turned out well! The water on top can be scary at first. ;)

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Faith     at 7:08 pm

Thanks for this! I recently moved to Asia and pretty much only have a rice cooker to cook with 24/7. Do you know if this works with a simple rice cooker that only has a “Cook” and “Warm” setting?

[Reply]

Matthew Eeles     at 1:43 pm

What do you do if your rice cooker doesn’t have a ‘porridge’ function?

I bought a rice cooker from Costco, I do have the timer function though.

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Clamato     at 7:29 am

I just made steel cut oatmeal in my “National” (same as most Chinese restaurants) brand rice cooker this morning and oh boy this is going to be my morning routine from now on! It was sooo easy and delicious! I added dried blueberries and ground flax seeds as well as the chia and cinnamon. YUM! I have had the same little rice cooker (bought in Calgary’s China town) since the early 80′s – it’s extremely basic and did an excellent job on the oatmeal. Yours is very fancy and very cool but I don’t think you need all the different options to cook great oatmeal.
I am glad I found your blog this morning and after looking at your running blog, checked out the Couch to 5k as I am currently learning to run and will do my first 5k in March. Actually it’s time to get outside! Cheers and have a good one!

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Hi Clamato! Thanks for reading!

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Stefani     at 4:50 am

Many of your readers have posted comments about no frills rice cookers. Can you PLEASE help us with the basic models: white rice,brown rice and steam. How would we make oatmeal with those settings? Some of us cannot afford the Japanese or highend models. Thank you!

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Clamato Reply:

Still loving the daily steel cut oatmeal! Have been telling everyone and his dog about it :) It’s delish with fresh strawberries!Yum

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Jose Reply:

My wife and I had a rice cooker that we received as a wedding gift. The rice always burned on the bottom and the we used it for the past 18 years. Finally we were in the market to purchase a new one. I did some research and came across the Zoji 3 cup (NS-LAC05) model.

I have a credit card that gives me reward points for purchases. Fortunately we had enough points to purchase it through Best Buy.

WOW! Brown rice with chicken broth is the best tasting rice we had!

I’m now cooking the steal-cut oats with 3:1 ratio. Can’t wait to try it.

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Scott Wilson     at 7:49 am

I have a very basic rice cooker — 3 cups with an on/off switch. It doesn’t even have a warmer. I can’t make as big a batch as you do, or it boils over; however, it makes a great batch for one if I am careful not to put “sticky, burny” stuff in the pot (i.e. brown sugar). I put apples, cinnamon, a little grains of paradise–tasty. Thanks for the blog–makes me want to upgrade my rice cooker.

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Scott     at 1:24 pm

Would one serving be too small for the rice cooker you have?

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Jackie     at 9:16 pm

Just wanted to say thank you. I’m so glad I found your blog. I was struggling with the ratio of water to oats, and yours was absolutely perfect! Thank you!!

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willy     at 11:26 pm

this post inspired me to buy a rice cooker and steel cut oats! thank you! :)

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Emily Malone Reply:

You are most welcome! Glad to hear it!

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khanh     at 9:45 am

too awesome and helpful. i just found out i enjoy oatmeal and this dovetails with my new health kick (15 pounds lost and gone from prediabetic sugar level of 100 to 72!). i just made oatmeal with a crock pot for the first time but, hey, i’m asian…so a rice cooker is SO much more convenient. and i never knew about mix-ins…so your pictures are extremely helpful, because i’ve been eating mine only with toppings!

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Brenda     at 9:54 am

If you set this up the night before, do you have to adjust the water? Or does it still cook the same as if the oats hadn’t soaked all night.

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Sarah     at 6:04 am

If you set this up the night before and set the timer to go off early in the morning, does having the steel cut oats sitting in the water all night affect the consistency of the oatmeal? I don’t like my oatmeal super smooth (like rolled oats consistency). I like mine a little chewy, that’s why I like the steel cuts so much.

Also, how long does the rice cooker take to make the oatmeal on the poridge setting in your rice maker? One hour? more? Can you let it sit on the warm setting for awhile?

Thanks,
Sarah

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Lisa     at 11:26 am

For the steel-cut-stove-toppers or rice cookers with only one setting, I put the oats in the pot the night before and measure the water using boiling water. In the morning just turn on the cooker or stove and your cooking time is more than cut in half.

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theresa     at 11:26 am

I clicked on this link because it claimed to show how to cook oats in your rice cooker with only the cook & keep warm buttons. ???

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Susan     at 8:43 am

I purchased 50# of oat groats and a manual oat roller, so I guess I’ll stick with rolled oats for now, although steel cut oats looks to be the way to go. My daughter works for Starbucks, they recently switched over to steel cut oats only.

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I use my Zorjirushi Rice Cooker on the porridge setting. It’s kinda mushy (porridg-ie) using freshly rolled oats, even when the thickest rolling setting is used. So I may switch to rolled oats, eventually, for the texture.

HOWEVER, I wonder if the steel cutting process releases nutrients which then aren’t present when the oatmeal is made at a later date. I have a home flour mill and make my own bread from fresh ground wheat, which is more nutritious than any flour you can buy. Following the same logic I have thought freshly rolled oats were the most nutritious form of oatmeal. More so than steel cut oats???

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C Church     at 5:42 am

Thank you so much for this. I don’t eat breakfast due to not wanting to get up earlier to cook. This will be perfect for me every morning. This alone is worth getting a cooker for me!!

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My rice cooker only have brown or white rice settings. Any Suggestions? I am trying to learn to like oatmeal.

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Emily Malone Reply:

Hmm I usually do the porridge setting. I’d play around with the two that you have and see what works better!

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