Here’s my recipe:
To serve 4:
1 1/2 cups Milk (NOT WATER)
2 cups Oats (Organic whole oats are terrific. But if you buy Quaker, make sure it’s not quick cooking.)
1/2-1 cup milk reserved
- Rinse the pan in cold water. (A tip I learned from A New Way to Cook. It makes clean-up easier.)
- Then put the pan on the stovetop, and turn it to medium.
- Add oats and toast them lightly for a few minutes.
- Pour in milk
- Stir until the milk starts to boil. This could take about 20 minutes.
- Turn off the heat, put the lid on the pan, and let sit for at least 5 -15 more minutes. Stir once in awhile between signing homework papers and packing lunches.
- Turn off the heat. Let it sit a couple of minutes while you tell everyone to get their shoes on.
- Then, pour in reserved milk and stir. This keeps a crust from forming on the oatmeal and keeps it creamy, and it’s a secret I learned fromLora Brody’s recipe for dulce de leche, which is very simply, easy-peasy, made in the Slow Cooker.
- Add brown sugar, or raisins.
YUMMY! This is how we make oatmeal too. Minus the extra milk to keep it creamy, I’ll have to try this trick. My 4yr old loves to have sliced bananas in it too…
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Eva: Bananas would be a good thing.
Yum! I eat this most mornings in winter, and am glad to have some tips for clean u and for making it faster!
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Thank you for the recipe but I think your instructions may have a mistake. On the 2nd to the last two steps, each state to turn off the heat.
Is the milk to oatmeal ratio correct? It was rock solid and there was nothing left to boil after about 5 mins on medium heat…then adding the extra milk made it creamier but by then it was cold.
it did not work. we did everything bot it was hard and chewy!
I’m not sure why? Was it steel cut oats, or regular oats?