Come on it’s National Oatmeal month so indulge me in one more post about oatmeal. This one was so yummy I had to share. I adapted a recipe that appeared in the USA Weekend magazine that comes in my Sunday paper for use in my rice cooker, because that’s just how I like to make my oatmeal. If you’ve never tried it and have a programmable rice cooker you must try! The original recipe for Black Forest Oatmeal appears on the magazine’s website. It was developed by the author’s of Three Many Cook’s an awesome blog written by a mom and her two daughter’s who find life revolves around what happens in the kitchen. You can watch the video demo of the girls making their oatmeal.
Here’s how I changed things up for my rice cooker and cut it down to serve two instead of four:
- 1 1/2 cups chocolate soymilk
- 1 1/2 cups water
- 3/4 c steel-cut oats (I actually used Pompanoosuc Porridge from King Arthur’s but the main ingredient in that is steel-cut oats
- 2 tsp unsweetened cocoa powder
- pinch of salt
- 1/3 c dried cherries
- 1/8 tsp almond extract
- 2 T toasted chopped almonds
Place milk, water, oats, cocoa powder and cherries in the rice cooker pot. Set for porridge and go clean the bathroom or shower and get dressed. When you hear the rice cooker signal it’s done (mine plays a little tune) add the almond extract. Serve it in a special bowl, top with toasted almonds, and eat with a polka dot spoon.
The spoon is not strictly necessary but if you use it you are guaranteed to have a great day!