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Rice cooker oatmeal in a white bowl with a spoon and strawberries on top.
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5 from 1 vote

Rice Cooker Oatmeal (3 Ways!)

This rice cooker oatmeal is a hands-off way to make a creamy bowl of oatmeal using pantry staples. Perfect for busy mornings.
Naturally gluten-free, dairy-free, & vegan.
Prep Time5 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast, dairy-free, easy recipe, gluten-free, plant-based, vegan
Servings: 2
Calories: 300kcal
Author: Becca Harris, RD, MHSc

Equipment

  • Electric rice cooker
  • measuring cups and spoons

Ingredients

Base oatmeal

  • 1 cup Oats
  • 2 tbsp Hemp seeds
  • 2 ½ cups Liquid milk, milk alternative, or water
  • 2 tbsp Maple syrup can add more or less, depending on your sweetness preference
  • 1 tsp Vanilla

Toppings

Cookie Dough Oats

  • 2 tbsp Cashew butter
  • 2 tbsp Chocolate chips

Cinnamon Apple Oats

  • 1 Apple diced
  • ½ tsp Cinnamon

PB & J Oats

  • 1 cup Fresh berries
  • 2 tbsp Peanut butter

Instructions

  • Add 1 cup oats, 2 tbsp hemp seeds, 2 ½ cups liquid, 2 tbsp maple syrup, and 1 tsp vanilla to the rice cooker. Stir to combine. Don’t fill the rice cooker more than half way to prevent overflow.
  • Close the lid and select the “Cook” or “Porridge” setting.
  • Once the oats begin to bubble (about 5–10 minutes), open and stir to prevent overflow.
  • Cook for 10-15 more minutes (a total of 15–20 minutes), until the oats reach your preferred consistency. Your rice cooker should turn off on its own before any sticking or burning occurs.
  • Once cooked, portion into bowls & add your toppings:
    For Cookie Dough Oats, mix in 2 tbsp cashew butter and top with 2 tbsp chocolate chips.
    For Cinnamon Apple Oats, stir in 1 diced apple and ½ tsp cinnamon.
    For PB & J Oats, mix in 2 tbsp peanut butter and top with 1 cup fresh berries.
  • Enjoy!

Notes

  • Feel free to adjust the liquid slightly depending on how thick or thin you like your oatmeal.
  • If the oatmeal starts to foam or boil over, add 1 tsp coconut oil or butter to the cooker pot to help reduce bubbling. This can help break up the starch bubbles.
  • Storage & reheating. Store leftover oatmeal in an airtight container for up to 3 days. To reheat, add a splash of milk or water and heat in the microwave until warm.

Nutrition

Calories: 300kcal | Carbohydrates: 42g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Sodium: 659mg | Potassium: 195mg | Fiber: 5g | Sugar: 13g | Vitamin A: 78IU | Calcium: 64mg | Iron: 4mg