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Slow Toasted Oatmeal

I like real oatmeal in the morning but it takes too long to cook. This is a way to make a hearty breakfast for two days. I eat enough of it that I just make a double batch, keep it in the refrigerator and microwave whenever I want some. This recipe takes time to make, so I do not put it into the fast food category or try to make it on mornings where getting on the road early is important. Instead I like to cook this at home and store them in resealable containers for reheating in the RV.


 1 Tablespoon butter
 1 cup steel cut oatmeal
 2 cups water
 1 cup milk
 dried fruits or favorite sweetener (to taste)


Melt butter in a pan over medium heat then add steel cut oatmeal and stir until brown. This cooking time is purposefully subjective. The darker brown the oats get the tastier they become, but be careful not to burn them. The toasting can't be rushed. Turning up the heat only burns the outside of the oats before the inside gets warm. Turning down the heat avoids this but takes longer. Trust your eyes and nose. When toasted to taste, add water and milk. Cook stirring occasionally until it is the consistency of gruel. Top with dried fruits, Splenda brown sugar, whatever you have available. You can freeze or refrigerate individual portions to reheat as necessary. This way you can have slow cooked food even when you are in a hurry.

Serves: ?
Milk Oatmeal Stovetop

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.