You may have seen the Crock-Pot Little Dipper and dismissed it as a frivolous unitasker.
I know I did when we got one free with our REAL crock-pot. But Elisheva had a birthday coming up, so I gave it to her to use for fondues – which it’s quite good at, by the way.
But last week, in my steel-cut oats showdown, I discovered another use for it that has us using this thing just about every day: BREAKFAST.
The Little Dipper, it turns out, is the perfect way to make overnight oatmeal for one or two people who like a hearty breakfast on a cold, cold morning. Last night, I didn’t make oatmeal, and Elisheva was sad. I told her I thought she’d gotten sick of it by now, but no… apparently, she just adores waking up to a warm pot of her own “brekkie.”
(My Rule of Elisheva, for most of the year, is “keep warm.” She is easily chilled, but derives more enjoyment than anyone else I know from all things fleece, long hot baths, tea, etc. I guess we just have to add oatmeal to that list!)
Here’s what I put in:
- 1/3-1/2 cup steel-cut oats (precision is not important)
- 1/2-2/3 cup milk
- 1 cup (ish) water
- dash of salt
- dash of cinnamon
- a few raisins or Craisins
Stir, plug it in (there’s no switch) and let it cook for 6-8 hours. In the morning, all will be soft, warm, delicious… comfort food at its best (and cheapest!!!).
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