How to Cook Steel Cut Oats in a Rice Cooker

Steel Cut Oats with Greek Yogurt, Strawberries and Thyme[The Oatmeal Project, Day 8: Greek Yogurt, Strawberries and Thyme]

I’m the kind of girl who needs to be needed.

I have to be in a relationship in which the other person can’t live without me, can’t function without my being right there by its side, adjusting the temperature, stirring constantly, for the entire 20 minutes, 15 for chewy.

Oh yeah, we’re talking about oats.

(Relationships are for that other blog.)

But I just realized that while it sure makes me feel good to go out of my way, to take more time than necessary, to be inconvenienced out of love, to be needed, there are times, very rare, but there are times, when “being needed” is ever so teeny tiny bit donttakethiswrongway…annoying.

That’s when a rice cooker comes in very handy.

The rice cooker for oats is just as easy the Overnight “Quick” Method, but it requires neither forethought nor an entire night’s time. We threw oats into the rice cooker with water and a couple of pinches of salt and had chewy oats about 25 minutes later.

We might have a new favorite way of cooking oats.

Steel Cut Oats in Rice Cooker


1 part steel cut oats
3 parts water
pinch of salt for each cup of oats


Put oats, water and salt in rice cooker. Cook up to half the maximum capacity of the rice cooker, since oats seem to bubble up a lot more than rice.

Press “on.”

Excuse us for the silliest recipe step ever.

by Sarah J. Gim on February 8, 2011 · 30 comments

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