I rarely make a hot breakfast for my kids as mornings are usually pretty hectic. But over winter break, when we had the time, I tried making oatmeal for the first time in my rice cooker. It came out so good!
I tried a maple and brown sugar inspired recipe as that is what we usually have for instant oatmeal. The flavor is subtle so don't feel locked in to this flavor profile. It is a great base with just enough sweetness to appease my children (I usually let them put a couple of chocolate chips in anyways because they were hesitant about trying a new version of their beloved oatmeal!).
But it only takes 10-20 minutes (depending on how much you make) in the rice cooker and preparing it is done in minutes. So as long as I plan slightly ahead of time, this has made it into even our regular school day breakfast rotation. Dump it all in and let it cook. So easy.
And I love to add chopped apples and dried cranberries in mine. SO GOOD!
I have four kids so I double this recipe. Sometimes we eat it all and sometimes we have leftovers for tomorrow.
Rice Cooker Oatmeal
1 cup dry oats (old fashioned/rolled oats)
1 cup water
1 cup milk
2 teaspoons maple syrup (or other sweetener)
1 tablespoon brown sugar (or regular)
1 teaspoon vanilla extract
1 pinch salt
Pour all ingredients into rice cooker and stir. Cook on rice setting for 10-15 mins.
*To double: I cook for 20 mins
When it is done cooking I turn it off, stir it, then close the lid again until ready to eat. This gets the oats just a little more soft. We usually add more milk to serve so it is not too hot for my kids.
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