Ideal for EatingEating ethically while eating great!

You probably don't need a recipe for oatmeal. But I've recently been making it in a way that is so easy (even easier than opening up a packet of instant oatmeal) and that results in an absolutely perfect consistency. I've just to share!

I'm making my oatmeal in a rice cooker. I don't know why I didn't start doing this years ago when my mother-in-law first gave us the rice cooker. Yes, I do know why. It's because it's a rice cooker. I was being so freakin' literal that it took me this long to use it creatively.

I dump the oatmeal and water in the rice cooker along with a dash of salt, a bit of Demerara sugar and cinnamon, then let the machine do its thing. In about half an hour, I've got oatmeal that's neither runny nor cement-y. It has a bit of a bite (which I love). I add a touch more Demerara to taste and a splash of soymilk, and it tastes incredible.

Rice cooker oatmeal -- prep time: 1 minute (30 minutes to cook); serves 1 - 2

Ingredients

1 cup oats

cold water

dash of salt

2 teaspoons Demerara sugar

1 teaspoon cinnamon

sugar, cinnamon and non-dairy milk to taste

Directions

Place oats in rice cooker. Add cold water up to 1-cup line. Add dash of salt, 2 teaspoons of Demerara and 1 teaspoon cinnamon. Close rice cooker and press "Cook." (Basically, follow the cooking directions for your rice cooker.)

When rice cooker indicates that the oatmeal is done, stir and add more sugar, cinnamon and non-dairy milk to taste. Serve immediately. 

Variations: You can flavor oatmeal with just about anything. Throw some apple pieces into the rice cooker at the beginning. Or try some ginger and miso. How about some tahini? You could use maple syrup, agave syrup or brown sugar instead of Demerara. Whatever floats your boat.

Enjoy!