They were out of steel cut oats at the store, so I just used quaker original. I also tripled Alton’s basic recipe because I have three hungry men to feed, and added frozen fruits (blueberries, strawberries, and rhubarb) as well as some applesauce at the end instead of dried fruits at the beginning. Additionally, I used 1 part quinoa (better protein and just overall more nutritious) to 2 parts oats, and added some sugar in the hopes of mitigating the tartness of the rhubarb (didn’t work). So, basically, I did a totally different thing, but since quinoa uses the same water ratio, I figure it still counts. :) So, here’s what I did…
2 C oats (NOT the “quick” kind!)
1 C quinoa
12 C water
1/4 C brown sugar
1-1/2 C half-and-half
1-1/2 C applesauce
1/2 C each frozen blueberries, frozen strawberries, and frozen rhubarb
Combined all but the fruit, stirred gently until none of the cereal was floating, and set it to low. (Okay, I actually used my electric roaster because the thing comes for easier cleaning. After some reasearch, it turns out that on average, a crockpot’s low setting is 200F and high is 300F, so I set it to 200 and put some tape over the holes in the lid.) Had it turned on and covered by about 10:30 last night. At 5:00am, the cereal was definitely done, but a bit soupy. I stirred in the fruits (I thawed the strawberries enough to quarter them first, since they were whole.) and let it cook to get them nice and warm while I scrambled up some eggs for the hubby and stepson, and they got showered and dressed and stuff. I figure we ate around 5:30-ish. (That’s a bit less time than Alton recommends, but in a crock, it’s not likely to get any thicker/drier.)
It was a little thin, but not soup thin, more like a cheap stew thin. If not using dried fruits, you might want to consider cutting the liquid a bit. But, I think if using the amount of dried fruits Alton recommends, the consistency would have been nearly perfect. Also, if I use the rhubarb again, it will go in at the beginning of the cooking process, along with about another 1/2 C brown sugar, or just a total of 1/2 C of honey. Overall, other than the rhubarb being a bit too tart for the hubby and I, we all thought it was delicious (except the son who isn’t up yet)! I still have what’s left cooking, so it will get the full 9 hours in another 1/2 hour or so.
It is SO creamy and definitely a great choice for those days when you’re too tired to chew! (Yes, that actually happens with fibromyalgia and CFS, and I’m sure many, many other illnesses as well.) I definitely recommend it, and will likely never cook oatmeal any other way again.
The best part? By all accounts, it keeps well refrigerated or frozen, so you can make one big batch and have breakfast for several days!
Alton is still my food hero! :)
EDIT: I think I will also increase the amount of fruit to at least a full cup of each, and dice the rhubarb.