Tag Archives: Zojirushi

ABC’s of Oatmeal

I’ve noticed some healthy living bloggers chronicle their daily bowl of oatmeal and I take inspiriation from each one of them.  Although I eat oatmeal 4 or 5 days a week it mostly looks the same every morning and I think it might get a little boring showing pictures of the same bowl day after day.  So unless I do something unusual with my oats I don’t usually document it.  But I do have some things that I consider musts for the perfect bowl of oatmeal and I think that may be blog worthy.  Here are my oatmeal fundamentals:

  • Must be cooked in my rice cooker — I have a Zojirushi with a porridge setting and it makes the perfect bowl of oats every time.
  • Must be steel-cut oats not rolled.  My personal preference is for the chewier texture of steel cut oats.  I often use King Arthur’s Pompanoosuc Porridge which is a mix of steel-cut oats, flax and flax-seed, and bulgur.  I’ve wanted to try to make my own mix like this but just haven’t started experimenting yet.
  • Must be made with 1/2 water and 1/2 non-dairy milk.  In the rice cooker this means 1/2 cup of oatmeal to 3 cups of liquid; so I use 1 1/2 cups water and 1 1/2 cups non-dairy milk, my favorites are almond and chocolate soy milk.
  • Must contain at least 1 fruit – – fresh or dried.  If dried I keep it to 1/4 cup.  Adding fruit allows the oats to become quite sweet without additional sweetener.
  • Must contain 1 tablespoon of chia seeds.  These tend to swell and give the oatmeal almost a pudding consistency.  Chia seeds have properties that slow the conversion of carbohydrates into sugar.
  • Must be topped with nuts or nut butter, or granola for crunch.

This morning I made AABBCC Oatmeal – – which is Almond Apple Banana Blueberry Cherry Chia Oatmeal.  Delicious as usual and the bonus part was I started it cooking in the rice cooker then left the house to go watch D play hockey and when I got home it was cooked and kept warm for me.

Apple, banana, chia, and dried cherries added prior to cooking.

Frozen blueberries and toasted chopped almonds added after


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Oatmeal Ala Rice Cooker

Remember the Amazing Mumford; the Sesame Street magician who performed magic with the words “Ala peanut butter sandwiches”?  I still use that phrase when I come upon something particularly magical, like making oatmeal in a rice cooker and have it magically appear for breakfast, piping hot just exactly when you’re ready for it.  I love that I can dump everything into my Zojirushi rice cooker, set the timer for when I want it to be done and then go to bed, get up, go to the gym, shower and voila…ala peanut butter sandwiches, breakfast is served.  I made enough for N and me for breakfast and an extra serving for one of us tomorrow morning.

Into the pot went:

  • 1/2 c of steel-cut oats
  • 1/4 c of Bob’s Apple Cinnamon and Grains hot cereal
  • 1 ripe banana, chopped
  • 1/2 c canned organic pumpkin
  • 1 T chia seeds for an omega burst
  • 1 t vanilla
  • 3 c water

This morning it got served up with a dollop of Cranberry Apple butter from Trader Joe’s, another of soy yogurt, and a sprinkle of toasted pecan bits.  It was awesome.  Too bad it was hotter than blazes today.  The Santa Ana winds have arrived bringing the last hurrah of summer and a flurry of sneezing!

The night before

This morning, that dollop of yogurt looks bigger than I remember and clearly I sprinkled the pecans on after I took the picture.

And for lunch a beautiful pear and greens salad with another sprinkle of pecans.  This time you can see them.

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