Oh, dear, what would Goldilocks think?
Last night I tried to make slow cooker porridge for the first time. I scoured the internet for recipes, and as they varied greatly in the quantity of liquids needed I went about half way.
Into the slow cooker I put 3 cups whole rolled oats (not instant), 4 cups milk and 4 cups water, along with a dash of cinnamon and a pinch of salt (we add brown sugar to taste after cooking).
I put the slow cooker on low at about 10.30 pm and woke at 7 to an unappetising mess. The porridge was thick and gluggy with a strange taste, even after adding the sugar.
Around the edges the porridge was bubbling, brown and stuck. It took me several attempts at soaking and scrubbing and a few hours to clean the slow cooker bowl.
So please, tell me where I went wrong?
Would greasing the bowl have made any difference? None of the porridge or oatmeal recipes I've seen call for greasing, but I never want to do such an awful clean-up job again.
What should I have done differently?
My Usual Porridge Recipe (NO slow cooker)
about 1/2 C whole rolled oats per person
Put oats in a saucepan. Pour over cold water until just covered and a little extra (maybe 1-2 cm or 1/2"), and leave overnight, or cover with boiling water, put the lid on, and leave for about 30 minutes. In this time the oats will swell and soak up most of the water.
Add cinnamon, salt and an extra 1-2 cm milk. I know this is not exact, but you don't need to be. If it looks too thick, add extra milk.