August 13, 2012


I had the rice cooker out last night and decided to put breakfast inside. Remember how I used to make oats in the cooker all the time in the first trimester? I woke up feeling so blah that it was great to have breakfast waiting.

Stove-top oatmeal always wins, so when my energy and appetite returned, I didn’t need the rice cooker’s help.

But heading into motherhood, I imagine this guy will be making my breakfast a lot more often.


Last night I combined 1/2 cup rolled oats, 1 cup water, a pinch of salt, 1 tbsp raisins, splash vanilla. I set it to Porridge and the time for 7:30am. I left out milk for food safety, chia seeds to try to make it less gummy and fruit because we’re running low.


This morning I scooped it out and added chia seeds on top (which I liked!), blueberries and Pacific Beach PB, which I was sent from OpenSky a while ago but I don’t really like too much. 


Score Card

Texture: C+

Flavor: B+

Nutrition: B

Convenience: A-

Nothing compares to whipped banana stove-top oats, but given the convenience, this was still very good. But I think overnight oats take the convenience cake!


Nutrition gets a B because without any milk, the protein was lacking. So I just fixed that by having a mug on the side rather than make it cold by mixing it in. I actually really enjoyed drinking it!


Lots on the agenda today!


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{ 38 comments… read them below or add one }

1 Ashley @ My Food 'N' Fitness Diaries August 13, 2012 at 8:09 am

I’m sure that will be so nice when you’re in a rush in the mornings or have little to no energy with the little one. I still want to try oats in my slow cooker!


2 Kaila @healthyhelperblog August 13, 2012 at 8:12 am

Love the color of your mug! Cool shape too.


3 KathEats August 13, 2012 at 8:16 am

Faith’s mom made it!


4 Trainer Kjirsten August 13, 2012 at 8:20 am

I love a good bowl of oatmeal, but like you I can be picky with it, especially if I don’t love the texture! I can’t have it too thich! I really love adding in dried figs and chia seeds! You’ll definitely need quick morning eats the first few weeks the baby is here! I usually am up by 5am every morning and remember I wouldn’t get out of bed until 10am and would be starving and just grab some type of bar (Clif or Kind) since it was already made! I think I survived on bars and left over chocolate we had from Christmas! Not the best, but it was all I could grab to get in calories!


5 The Mrs @ Success Along the Weigh August 13, 2012 at 8:20 am

I think that’s going to be a go to once the bambino is here! But it gives you a reason to use that super cute cup and feel all fancy! :-)

Have a great day!


6 Brie @ Coxswain's Dilemma August 13, 2012 at 8:22 am

Sometimes I just crave drinking the milk instead of adding it in :) it’s a welcome change!


7 Nicole August 13, 2012 at 8:28 am

This is a good reminder to get back in the habit of making steel cut oats. Those I can make a big batch and keep in the fridge to reheat in the morning. Also need to make granola for something easy in the morning. Otherwise I’ll just end up eating PB&J all the time!


8 Averie @ Averie Cooks August 13, 2012 at 8:30 am

I DO remember your 1st tri and oats in the rice cooker – feels like a lifetime ago :) But it went fast (well, at least for me) :)


9 Katie @ Talk Less, Say More August 13, 2012 at 8:36 am

A little milk poured on top or in your coffee (though that was missing this morning) is another option! And my usual choice! :)


10 Lisa August 13, 2012 at 8:36 am

I have been wanting to buy a rice cooker for a while now (for rice) but I can’t seem to find any that don’t have either plastic or non-stick lining. Do they make them in safer materials such as stainless steel? I can’t cook rice right on the stove for the life of me!


11 KathEats August 13, 2012 at 8:44 am

I have seen an old one with a metal bowl, but the rice stuck to the bottom


12 Pat August 13, 2012 at 12:10 pm

Before I had a rice cooker (recently got one as a gift) I cooked rice in the oven, in a corning covered casserole. Brown rice cooked just right at 350 for an hour. I used a mist of oil on the pan firt. As for non-stick, I think as long as you don’t use metal utensils (mine came with a plastic thing-y) and so avoid scratches, you don’t have must risk of getting the coating in your food.


13 Ashley @ Coffee Cake and Cardio August 13, 2012 at 8:40 am

lol. Love the score card.


14 Katie @ Peace Love & Oats August 13, 2012 at 8:47 am

maybe there are some rice cook oatmeal recipes out there you could find? I’m sure you’ve already done your research though! Maybe making a couple jars of overnight oats every few days would work as well!


15 Alaine at My GF & DF Living August 13, 2012 at 9:06 am

Overnight oats will always be my favorite but this would be worth trying for a little mix-up to the normal breakfast! The score card is an awesome idea by the way.


16 Rachel August 13, 2012 at 9:39 am

Looks delicious! Seems like a good idea for when the baby comes :)


17 [email protected] August 13, 2012 at 9:53 am

Your little mug is too cute! Sorry the breakfast wasn’t the best….I hate when that happens. If it’s any consolation, it sure looks yummy. I guess that’s just good photography, though! 😉


18 Megan @ Megan's Munchies August 13, 2012 at 9:59 am

I never thought to make oatmeal in a rice cooker! Fabulous idea!


19 Julie August 13, 2012 at 10:24 am

Oh My Goodness! Biscoff!!! I just tried it for the first time this morning. My life will never be the same, haha! I’ve always wondered what it would taste like and it always looks so ooey gooey and drippingly delicious in you photos. I was NOT disappointed 😀


20 KathEats August 13, 2012 at 10:54 am

: )


21 Avery @ Texas Teen Keeps Lean August 13, 2012 at 10:49 am

Yum! Beautiful pictures as always!


22 Tiffany August 13, 2012 at 11:09 am

Good Morning! Sorry to hear that you weren’t satisfied with rice cooker oats. I use a little almond milk as the liquid so maybe that might be the difference. But I do agree they are still a little bland. The funny thing is that I’ve started to love the texture of rice cooker oatmeal more than stove top.

Did you use coaches oats? (Is that why you used the porridge setting?) I use quaker rolled oats and I put it on white rice setting.

Hope you have a wonderful day! :) Sorry again about the oats…I enjoy them like that. I hope I didn’t ruin your breakfast by suggesting them.


23 KathEats August 13, 2012 at 12:13 pm

I did use rolled, but sometimes used coach’s.


24 Amanda M August 13, 2012 at 11:27 am

I love it when you post the reasons behind your food choices (nutritionally speaking). I learn so much about how to make my meals more complete. Just wanted to throw that out there haha


25 marnie August 13, 2012 at 12:16 pm

Your house is always so clean. I look in the background at some of my pictures and think EEEEKK! i love the clean pics/clean food/clean house!


26 Tracy August 13, 2012 at 12:18 pm

You can definitely pre-make a few batches of overnight oats at once, making them all at the same time. I’ve done this several times before in anticipation of a busy week and the 3rd batch has been perfectly fine!


27 Annette @FitnessPerks August 13, 2012 at 12:33 pm

I just do not think that far ahead in the a.m.-hah!


28 Kelly August 13, 2012 at 1:27 pm

So funny that you did this today! I, for the 1st time, did a crock pot method for making overnight steel cut oatmeal and made a whole bunch for breakfast this week. Sadly, my steel cut oats were stale! I hadn’t made them in so long they got old. On top of that, I added a little almond butter and it was stale too! Weird! So my stomach was sorta funky all morning with the stale food sitting in it. :) I’ll have to transfer my oats to a better container when I buy more or a ball jar if I buy from the co-op! Have a good one, Kath!


29 Ellen @ Wannabe Health Nut August 13, 2012 at 1:42 pm

Looks yummy! Chia seeds kind of scare me though. I know they are a good boost of nutrients to oatmeal and smoothies, but weird textures really turn me off. Hmm


30 Cait's Plate August 13, 2012 at 1:51 pm

Overnight Oats are definitely my go-to “on-the-go” meal. I think it will serve you well the first couple months for sure! :)


31 laurie August 13, 2012 at 3:00 pm

I eat some kind of hot grain cereal every morning (cracked wheat, brown rice, buckwheat, steel cut oats, etc) but hate to spend the time every morning cooking them on the stove. So I just cook a bigger batch (a cup) at a time with 3-4 cups of water and add my dry mix-ins (ground flax, chia seeds, cinnamon) and then just portion it out for the next 4 breakfasts. In the am, I just reheat in the microwave and add my nuts, diced up fruits, soy milk or whatever. So easy and I only have to do it a couple of times a week instead of every day.


32 Michelle @ A Healthy Mrs August 13, 2012 at 3:33 pm

I’ve never made oats in a rice cooker — good tip to keep in my back pocket though!


33 MommyPage August 13, 2012 at 5:03 pm

Your oatmeal looks delicious- as always! Stove-top food is yummy but I bet cooking it in the rice-cooker is even easier. I hope you enjoyed it.


34 Chelsea @ One Healthy Munchkin August 13, 2012 at 8:10 pm

Whenever I make oatmeal without banana and chia seeds, it just isn’t the same! But sometimes it’s nice to just be able to pour some boiling water over quick oats and have oatmeal ready in less than a minute!


35 gauri August 13, 2012 at 10:57 pm

Hi Kath – what brand of chia seeds do you use?


36 KathEats August 14, 2012 at 8:28 am

I bought them in a 2 lb bag from


37 Christina @ The Beautiful Balance August 14, 2012 at 1:44 am

I need to put my rice cooker to use instead of letting it collect dust on my shelves. I used to make oats all the time with it, as well as quinoa, and brown rice and lentils. Hmm…I see convenience cooking in my future.


38 Angel7 August 14, 2012 at 4:26 pm

Convenience is key after the baby arrives!


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