overnight "oatmeal"

Published January 20, 2008 by lisaolisa

Something approximating oatmeal was burbling in the slow cooker this morning. A modified version of the following became gummy and soupy, with the flesh of the craisins becoming at one with the slurry, leaving their mushy cases empty and yet annoyingly not also dissolved. There were no figs to be had…or perhaps their were. Either way, that much dried fruit seems like a precalculated insulin spike to defeat the purpose of serving grainy goodness. Half and half is included "because if you’re going to make oatmeal…" but oatmeal isn’t a special occasion to be indulged with extra sugar and extra fat. It’s a food we eat to lower our cholesterol, not delight the soul. But perhaps whole milk might stand up better to the overnight. Either way, it’s too much liquid for our appliance.

###

Overnight Oatmeal
Recipe courtesy Alton Brown
Show:      Good Eats
Episode:      Oat Cuisine
1 cup steel cut oats
1 cup dried cranberries
1 cup dried figs
4 cups water
1/2 cup half-and-half

In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.

Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.

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