The gumminess makes sense. The farther away you get from fresh, the more starch is released from the oatmeal. Starch = gumminess.
More liquid during re-heating will help with that, but only so much.
When I was making crockpot oatmeal, I made it fresh everytime. It requires getting a one-quart crock which pretty much requires using a light timer (because they come with two heat settings: nuclear high and off).
Or, as I got progressively lazy, just make it fresh every morning. You can pre-measure out all the dried ingredients the night before and throw it in a small, non-stick lidded pot with however much water/liquid the morning of. Bring it to a boil, then turn it as low as you can, and cook covered for 30-45 minutes.
...man, I want the Black Forest parfaits in your icon. *licks screen*
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Date: 2013-01-23 07:19 pm (UTC)More liquid during re-heating will help with that, but only so much.
When I was making crockpot oatmeal, I made it fresh everytime. It requires getting a one-quart crock which pretty much requires using a light timer (because they come with two heat settings: nuclear high and off).
Or, as I got progressively lazy, just make it fresh every morning. You can pre-measure out all the dried ingredients the night before and throw it in a small, non-stick lidded pot with however much water/liquid the morning of. Bring it to a boil, then turn it as low as you can, and cook covered for 30-45 minutes.
...man, I want the Black Forest parfaits in your icon. *licks screen*