Breakfast of champions

Breakfast is probably my second-most favorite meal of the day because its many sweet offerings are as close to dessert (my most favorite meal!) as you can get. Of course, I enjoy the savory offerings of breakfast as well (bacon... mmmm... eggs... mmm...) but that's for another post. Breakfast also intrigues me because it's a very efficient meal -- relatively short yet filling and it needs to be quick and easy to prepare and eat in order to fit into my daily schedule (with exceptions for occasional weekends). When Dear returned, he mentioned that he used to have a bowl of oatmeal daily while away. But I stopped having oatmeal because all the convenient versions of it (packets with more sugar than oats or instant one-minute variety cooked in the microwave because I can't stand making it at the stove) were just nasty and/or a bother. Then I thought about using either a slow cooker (still haven't cracked that one open yet) or a rice cooker. Googling it turned up lots of recipes that I wanted to try.

They are basically the same -- throw oats, a liquid, dash of salt, optional dried fruits or nuts, and a flavoring if you'd like, into the cooker and press on. Whenever the cooker shuts off or turns to "warm", you have piping hot, smooth and creamy oatmeal. The trick is to figure out the ratio of liquid to oats. RealSimple says "add a little less milk or water than you would for stovetop cooking (and some chopped nuts and dried fruit if you want)." I ended up taking bits of several recipes but mostly followed this from Cuisinart:

2 cups (Rice Cooker) rolled oats(not quick cooking)
3 cups (standard liquid measure) water (according to measurement on inside of rice cooker bowl) liquid, which was a combination of apple juice and water
1 teaspoon ground cinnamon1 stick cinnamon
¼ teaspoon salt
3 tablespoons raisins used handful of golden raisins and cherries for following serving two days later in the microwave, since I didn't have any at the time

Insert bowl in Cuisinart® Rice Cooker/Steamer. Place oatmeal, water, cinnamon and salt in bowl; stir. Sprinkle raisins over top. Cover and turn on; cooking time will be about 12 to 18 minutes as long as your rice cooker deems necessary -- mine was maybe 30 minutes? When unit switches to Warm, Cinnamon Raisin Apple Oatmeal is ready to serve, or it may be kept on Warm. Stir before serving. Serve hot as is, or sprinkle with a sweetener such as brown sugar, honey or maple syrup. A dollop of yogurt (plain or vanilla) or milk to taste may be added.

Note: Other dried fruits may be substituted for the raisins. Try dried cherries, cranberries or blueberries,slivered dried apricots or plums or chopped dried apples.

Note 2: Leftovers can be refrigerated and microwaved (with the addition of some extra liquid) during the rest of the week. I added some water and milk, stirred it up, dropped in dried fruit, and microwaved for 3 minutes (stirring once between). The second time around it didn't taste as apple-y, and it wasn't very sweet, but the dried fruit was a great addition. The next time I have leftovers I want to cut them into squares and pan-fry them in some butter and see what happens.

TECHNICALITIES
Our ricecooker is a generic 10 cup version with a non-stick bowl (if you have an old rice cooker, you may have use some non-stick spray on the inside of the bowl). I'm also not sure if this works with smaller ricecookers which may bubble over, from what I've read. I've also read about the amazing results from the "porridge" setting on Zojirushi Fuzzy Logic cookers but the results are great with our simple one button cooker that I don't feel the need to buy a new one nor would I want to spend so much for one.

My next try is Irish oats, aka steel cut. I think it's chewier, which Dear would probably like because he thinks this version is mushy. And because they need to be soaked, I can put everything in the rice cooker the night before and set the timer to start an hour before I get up (so that I don't need to wait around, like I did this time).