I simply must share:
Last week I branched out and experimented with the rice cooker. I found cooking steel cut oats in it to be perfectly easy, and I can now have hot oats for breakfast several days of the week with just 90 seconds of prepwork!
Last night I was making a cup of blackberry sage tea and accidentally poured about 1/4 cup of maple syrup in it. Rather than toss it out, I let it steep, added soymilk, and used it as the liquid in my current batch of steel-cut oats.
OH. MY. GOSH.
This is an incredibly creamy bit of heaven.
Here’s the recipe:
1 cup almond milk or coconut milk
1 cup boiling water
2 blackberry tea bags (I used Republic of Tea’s Blackberry Sage)
3-4 tbsp. pure maple syrup
1/2 cup steel cut oats
Steep teabags in hot water and almond milk. Add maple syrup. Let sit 10-15 minutes.
Put oats in rice cooker and add liquid, squeezing the excess liquid from the teabags into the rice cooker. I used the porridge setting on mine, but I do not think it matters much.
I also imagine this would work well in a slowcooker.
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