Blueberry Shortcake Rice Cooker Oatmeal

 

blueberryshortcakeoatmeal

One night this past summer I was up late feeling less than well, and my tummy was in knots. Usually I would just eat a piece of toast or two to settle my stomach and be on my way, but after starting this diet, bread was out. My friend Maisie told me to eat oatmeal and I cringed – I hated oatmeal. Something about the mushy, gooey texture of it just turned me off.

“Try steel-cut oats,” she said confidently. I’d never even heard of them before, but I was desperate, and the next thing I knew I was dragging myself out of bed and driving over to the nearest Sprouts to pick up some gluten-free steel cut oats from the cereal aisle. I had some blueberries left in the fridge, a bit of ghee, and of course I add cinnamon to everything so that was going in there for sure. I was feeling too ill to really cook it, so I threw it all into my rice cooker and hoped for the best. What I got was this delicious, creamy, stomach-soothing bowl of awesome that I now make every time I get a tummy-ache.

Vegan.

Ingredients

  • 1/4 cup steel-cut oats
  • 3/4 cup unsweetened almond milk (or hemp milk or water)
  • Handful frozen organic blueberries
  • Handful fresh blueberries (for garnish)
  • 1/2 T. ghee (optional, leave out to make this vegan)
  • Dash of cinnamon
  • 1/2 t. salt (NOT OPTIONAL, but use less if you like it less salty)
  • Stevia to taste

Preparation

  1. Combine oats, almond milk, frozen blueberries, and salt in rice cooker and set to COOK. Add a couple drops of stevia and/or vanilla extract if you’d like, but the blueberries sweetened it enough for me.
  2. When it changes to KEEP WARM, it’s done, or when most of the liquid is gone. Stir it to make sure the blueberries have fully integrated.
  3. Top with cinnamon, a pat of ghee, and the fresh blueberries. Serve immediately, perhaps with goat milk yogurt. Enjoy!

Comments

  1. I attempted to make this recipe twice and both times the oats weren’t cooked all the way through and it looked like blueberry soup!! I followed the recipe to the T! When you say part, what does that exactly mean?? I just want to make sure! Thanks :)

    • Hi Aisha,

      Thank you for trying my recipes! I am so sorry to hear its giving you so much trouble. It has worked for others, so I can see what ratios they use, but when I make this recipe, I use 1/4 cup steel cut oats and 3/4 cup almond milk. A few things could be going wrong for you – are you using steel-cut oats? If you’re using steel-cut, the ratio is 3:1 liquid to oats. If you’re using rolled, it’s 2:1. I will modify the directions to make that more clear, but please also let me know which one you’re using.

      Second, have you been using a rice cooker or the stovetop? If this isn’t working for you in a rice cooker, I would say you should try stovetop, stirring and simmering the oats on low heat until they’re done. It could just be a difference between rice cookers, because the different brands work a little differently, and it’s all based on an internal temperature. My Aroma one definitely works as described in the recipe, and I can ask others what kind they use.

      Please let me know! And thank you again for your feedback and for trying out my recipes!

      *Becky

Leave a Reply