Rice Cooker Oatmeal
Ingredients
2 cups steel-cut or rolled oats (not instant or quick-cooking)
1/4 teaspoon kosher salt
4 to 7 cups water
Directions
Place 2 cups steel-cut or rolled oats and 1/4 teaspoon kosher salt in a rice cooker.
If using a rice cooker with a porridge setting, add 7 cups water for steel-cut or 5 cups for rolled oats. If using a rice cooker with a standard setting, add 6 cups water for steel-cut or 4 cups for rolled oats.
Stir to combine and set to cook. (The quick-cook setting would work for rolled oats, too.) When the cook time is up, gently stir the oatmeal, it’ll thicken up as you stir. If you’d like a thinner oatmeal, thin out with water or milk to the desired consistency.
Notes
Small batch: This recipe can be halved and made in a smaller rice cooker.
Storage: The oatmeal can be refrigerated in an airtight container for up to 1 week or frozen for up to 6 months. Reheat with a splash of water or milk on the stovetop or in the microwave.