Thread: Since when is oatmeal considered a "finer thing?"

So um, I tried to make steel cut oatmeal in my crockpot last night, and this morning I woke up to a dark brown, glumpy mess. What did I do wrong? I followed the recipe!

I had it set on as low as it would go (the 10-hour setting) and came back 8 hours later to something that was dark (almost burnt) with a nasty congealed layer of something on top.

ugh, and they don't taste good either. this is useless without pictures.

Originally Posted by marosell

So um, I tried to make steel cut oatmeal in my crockpot last night, and this morning I woke up to a dark brown, glumpy mess. What did I do wrong? I followed the recipe!

I had it set on as low as it would go (the 10-hour setting) and came back 8 hours later to something that was dark (almost burnt) with a nasty congealed layer of something on top.

my best answer is that you didn't try the suggestion post #30. give it a shot and save your crockpot for pot roast and pinto beans (for which I have a wicked recipe if you're interested.)

friend of mine makes them in a big thermos, the night before.

Pre rinse with boiling water, (really BOILING) ..

add oats & salt, proper amt of boiling water, seal up.

store leftovers in fridge after breakfast, nukerowave as desired till gone. . Brainless, delicious,

Adding a splash of Kretschmers Toasted Wheat Germ is good, at any stage in the process.

Using honey, maple syrup, or even ordinary brown sugar makes ever so much more sense than white sugar, just for flavor.

Some folks will put in a dash of cinnamon and that's not TOO bad, but it's easy to overdo it with frills.

It doesn't take a lot of improving.

Yeah, McCann's its tops. There is an easier way to make rather than nursing a boiling pot of it for at least 40 minutes. I just bring a pot of it to a boil the night before I'm going to eat it then take it off the stove cover the pot and you're done. The next morning your oats are ready to be put in a bowl microwaved back to temperature and eaten. I like mine the old Scottish way. The only thing I put on them is salt and pepper. Some times I skip that throw a handful of blueberries on it. SWMBO and I grow tons of blueberries.

I make my Steel Cut Oats in one of these rice makers and it turns out great.

Well D**n now I have to try steel cut oatmeal!

Read through this thread last night and decided to give the salt and butter method a try. First let me say I have been eating oatmeal all my life and steel cut oats for the last 20 or so years. Always with something sweet, brown sugar/maple sugar or syrup and or berries. I have to say the butter and salt is so much better wow!

Originally Posted by marosell

So um, I tried to make steel cut oatmeal in my crockpot last night, and this morning I woke up to a dark brown, glumpy mess. What did I do wrong? I followed the recipe!

I had it set on as low as it would go (the 10-hour setting) and came back 8 hours later to something that was dark (almost burnt) with a nasty congealed layer of something on top.

The problem is that even on low I found my crock pot will cook steel cut oats to done in about 4 hrs.

I am going to have to try the boil drop and go to bed method.

My step-son works for Grain Millers up here and they do a lot of different types of oats and oatmeals...... I'll have to ask which kinds he can get hold of and what they make there. He gets it free.