madbaker: (Chef!)
[personal profile] madbaker
This week's Resolution Recipe: Slow Cooker Porridge.

1/2 cup steel-cut oats
1/4 cup wheat berries
1/4 cup rye berries
pinch salt
4 to 4 1/2 cups water

Add everything to the slow cooker. If you like a really thick porridge, use 4 cups water. Set the slow cooker to low and cook for 7-8 hours. If you anticipate letting the slow cooker go for 8 hours, I suggest using 4 1/2 cups of water.

Stir and add some almond or soy milk if needed.

What worked: Eh, it was okay and used up some of the wheat and rye berries that I haven't found a satisfactory use for.

What didn't: I went with 4 1/2 cups water, but it was really schloopy (technical term) after 7 1/2 hours. I ended up having it cook for 9 1/2 I think? It is still much thinner than I prefer; I like making steel-cut oatmeal on its own with significant texture.

Will I make it again? Honestly, I will probably play around with this instead of making standard steel-cut oatmeal for a while. There's an apple-raisin compote the recipe has to go with the porridge, but I was too de-erted to make it by the time this was done. Next time I might just try the standard CultPot steel-cut oatmeal recipe, substituting the three grains in the above proportions.

Date: 2025-04-11 02:17 am (UTC)
tshuma: (Default)
From: [personal profile] tshuma
I would be interested to hear how the cultpot version goes, if you do it. I love me some steel cut oats, but I also love me some variety.

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