Sous Vide Cinnamon Raisin Oatmeal Recipe

Oatmeal is one of those dishes that isn't too hard to cook traditionally but I use sous vide for the convenience. I eat oatmeal almost every morning and I like to make a bunch ahead of time. Since you can cook and store the oatmeal in the same Mason jar, there is no cleanup of a pot and spoon, making it quick and easy to do. This recipe adds cinnamon and raisins to the oatmeal, adding bursts of sweetness and sharp background notes.

For this recipe I call for Bob's Red Mill Organic Quick Cook Steel Cut Oats because they are what I usually use. You can use any oatmeal you like and just change the time and water amounts. In general, it takes about 20% longer than is called for on the stove, and the amount of liquid needed is only about 50% to 80% of what you usually need due to the lack of evaporation.

When you put the Mason jar into the water bath, be sure to do it slowly and carefully. I highly recommend using a Mason jar lifter. I've only had 1 glass break out of maybe 30 attempts, but it's a real bummer. I also use warmer water when I'm filling the jar, just to keep the temperature difference smaller.

Video Coming Soon

I have many more examples of How to sous vide oatmeal and other grains.

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