• Ainsley

    posted on January 10, 2013 at 9:11 am

    If these are for breakfast, do you just get up a couple hours early to start them? Or do you set it up the night before, and put it on a timer? Can it be reheated after the leftovers are put in the fridge?

    My husband and I get up by 7am, so I’m always trying to find ways to have a hot breakfast in winter, that’s not complicated or cumbersome. :) (can’t wait to try this recipe!)

    [Reply]

    Amy Reply:

    @Ainsley, You can reheat if you put leftovers in the fridge – you will need to add some water or milk as the oats get really thick when refrigerated. If you put them on a timer I think they’d cook much quicker because they’ve been soaked. Since my overnight experiment was a disaster, I reheat them. But, if it was a special occasion or I just wanted to wake up to hot oats, I’d have everything premeasured before I went to bed, set my alarm a few hours before I wanted them to be ready, and make them that way.

    Let me know what you end up doing.

    Hugs,
    Amy

    [Reply]

  • Susan

    posted on January 10, 2013 at 12:19 pm

    Amy……..is a slow cooker the same as a crock pot??? If different, can one substitute a crockpot for a slow cooker??

    [Reply]

    Amy Reply:

    @Susan, Yes, slow cookers and CrockPots are the the same thing. Actually, CrockPot is the brand name for a line of slow cookers. Kind of like Kleenex is a brand name for tissue but so many people just call them Kleenex.

    [Reply]

  • jamie

    posted on January 10, 2013 at 4:37 pm

    Are the oats soaked? If so does soaking decrease the cooking time?

    [Reply]

    Amy Reply:

    @jamie, I didn’t soak my oats but if you do it should decrease the cooking time.

    [Reply]

  • Pat @ Elegantly, Gluten-Free

    posted on January 11, 2013 at 8:20 am

    I’m going to try this right now. It sounds so good, and much easier than my usual method. I’m so bad about pots boiling over!

    [Reply]

    Amy Reply:

    @Pat @ Elegantly, Gluten-Free, Glad I’m not alone, Pat!

    [Reply]

    Pat @ Elegantly, Gluten-Free Reply:

    @Amy, I cooked this yesterday and it was delicious (although I used dates instead of an apple because that’s what I had available). The leftover went into the frig, and today I had some more — it was just as good!

    I really love the idea of cutting the cold oatmeal into little cubes for little ones to feed themselves. I’d so have loved doing that when mine were little!

    [Reply]

  • Barb

    posted on January 11, 2013 at 10:19 am

    Can this work with the regular gluten free oats? I have both the quick and the slower variety in the pantry.

    [Reply]

    Amy Reply:

    @Barb, I think quick cooking oats would turn to mush. The regular oats will likely cook quicker than steel cut oats, so watch them carefully. Let me know how they turn out.

    [Reply]

  • Pink Peppercorn and Paprika

    posted on January 13, 2013 at 9:28 pm

    I just bought a big bag of gluten free oats today, can’t wait to try oatmeal with coconut oil! thanks for the great suggestion, i wouldn’t have thought of it :)

    [Reply]

    Amy Reply:

    @Pink Peppercorn and Paprika, Enjoy! I use coconut oil in most places that call for butter. It adds some richness to the dish.

    [Reply]

  • Kendra

    posted on January 22, 2013 at 9:36 pm

    I have tried similar recipes and my oats have always turned to mush cooking all night. I found that I can make my oatmeal in the morning using a rice cooker. I throw everything in, turn it on, take a shower and come back to perfectly cooked oatmeal.

    [Reply]

  • Molly

    posted on March 9, 2013 at 12:35 am

    I have a slow cooker with a timer, so I put mine in the night before, set it for 2.5 hours on low. When it’s done cooking, my cooker goes to “warm.” Turns out perfectly the next morning! Cooking steel cut oats alone makes a timer crockpot worth it!

    [Reply]

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