The nice thing about using the crock pot is that all I have to do is throw the oats, sugar, salt and water in the crock, put the lid on, and turn on low the night before. Literally less than 5 minutes to prep. They're creamier that way than they are prepared on the stove.
They still have a slight firmness to them, but not like when they're cooked on the stove according to the McCann's directions. I like the toothiness of the oats prepared on the stove much better than the ones prepared in the crock pot.
I use McCann's ratios, and usually make enough to use up a quart of water. That gives me leftovers for a bit over a week.
Having Steel-Cut Irish Oats Ready in the MorningBreakfast
60 replies to this topic