And do the timer thing, I mean?
I use Alton Brown’s recipe for steel cut oats, but I don’t wake up nearly early enough on weekdays to manage that, of course. So my fancy-ass Zowhatchamacallit rice cooker came in yesterday - can I set the timer and dump stuff in and have it be ready in the morning?
More specifically, can I put milk in there?
And if so, should I use the same proportions in stovetop, or what?
I have experimented with cooking all sorts of things in there. I made some fluffy cake like grits one time that were pretty good if not different. And I have cooked steel cut oats as well, but I don’t remember what setting, and I know I didn’t use the timer. So the short answer is yes, but I don’t know how it will work if they are left soaking overnight first, I don’t know which setting would be best, and I am not sure about leaving milk in there overnight. Just experiment with it. Although, I will say that oat juice bubbles up against the top making clean up more difficult. Milk may increase this problem.
I just bought some oat groats the other day, and I think I will try those out in the rice cooker next. They should stand up to an overnight soaking (may even require it) better than cut oats.
Zsofia, as just reported, I had no problem, with the overnight thing or the milk (well, half and half). I do think I’m going to get a genuine slow cooker, though, since the rice cooker I have isn’t really made for overnighting.
They’re supposed to be delicious cooked overnight in a Crock Pot. I haven’t tried it so I can’t give any personal testimony but this is what I’ve heard.
My personal solution to the problem is to cook a big batch on Sunday and just warm it up throughout the week. Especially good with applesauce, cinnamon and walnuts on top.
Your question is addressed over in the steel cut oats thread, Zoaf. http://boards.straightdope.com/sdmb/showpost.php?p=9515532&postcount=10
I didn’t even know that thread was still a going concern! Oh, well.