I cook my steel cut oats in a fuzzy rice cooker on the porridge setting . I use milk rather than just water. it works very well.
as I understand it , milk scorches in the iPot.
after the oats are cooked , I then save them in a refrigerator in a sealed container and scoop out what i want for breakfast then microwave that.
the oats need more milk than one might think ( or water ) and i add a small additional amount when i reheat. I like dried cranberries in my ( TJ's )
you can of course add anything you like , including spices : cinnamon is nice , as is a little brown sugar etc
superb with toast for some reason. a dab of butter in the oatmeal on reheating ties it nicely w the toast.
the Rx came from this book :
here is the Rx " Old Fashioned steel-cut oatmeal
1/14 C steel cut oats 3 cups cold water pinch of salt maple syrup and milk for serving
add a touch of butter to the contents in the Fuzzy before you start the porridge cycle it helps prevent
foaming up .
keep track of the liquid / dry ratio and then you can adjust to your liking.
