Rice cooker oatmeal with roasted stone fruit

What's great about this oatmeal is that there is no stirring involved - just set and get on with preparing the rest of your breakfast.

Rice cooker oatmeal with roasted stone fruit Credit: Chris Middleton

• serves

  4

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Mid

Ingredients

• 120 g (4½ oz/1⅓ cups) rolled (traditional/ porridge) oats 
• 160 ml (5½ oz/⅔ cup) milk 
• sea salt flakes

Rosemary-roasted stone fruit

• 3–4 peaches, nectarines or plums (or a combination) 
• large handful cherries, pitted
• 30 g (¾ oz) butter, softened 
• 1–2 tbsp pure maple syrup
• 2 sprigs rosemary 

To serve 

• pepitas (pumpkin seeds) 
• sun flower kernels
• sprigs of rosemary 
• natural yoghurt or milk (optional) 

Instructions

To make the rosemary-roasted stone fruit, preheat the oven to 180°C/350°F (fan-forced). Line a roasting pan with non-stick baking paper. Halve or quarter the stone fruit, depending on size, and remove the stones. Place in the prepared pan along with the cherries. Dot the butter over the fruit, drizzle with the maple syrup, adding more if the fruit is a little tart and add 1 tablespoon water to the pan. Add the rosemary and roast for 15–20 minutes, basting the fruit after 10 minutes, or until the fruit is tender and there are some luscious juices in the base of the pan. 

Meanwhile, combine the oats and milk with 435 ml (15 oz/13⁄4 cups) water and a pinch of salt in the rice cooker insert. Cover with the lid and turn the rice cooker to the ‘oatmeal’ or ‘porridge’ setting if applicable, if not just press ‘cook’. The cooker will tell you when the oatmeal is ready (it will switch to ‘keep warm’). It should take about 10 minutes. Allow to sit for 2–3 minutes and then give it a good stir. If necessary, thin with a little hot water or milk to reach the consistency you like. 

Serve the oatmeal into bowls and top with the roasted fruit, pepitas, sun flower kernels and rosemary. If you like, add yoghurt or a splash of milk. 

  

Note: 

• To make dairy free and vegan, replace the milk and yoghurt with non-dairy alternatives and swap the butter for coconut oil. 

This recipe is from Breakfast Bowls (Smith Street Books). Photography by Chris Middleton. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.