When the weather finally turns cooler, the mornings call for a hot bowl of perfectly cooked oatmeal. I used to buy individual packets of instant oatmeal and microwave little bowls for my kids and myself, and then I discovered it was much faster, healthier, and more economical to make it from scratch on the stovetop. Yay for no more cleaning up boiled over oatmeal cement out of the microwave. And we all like the taste and texture of homemade oatmeal so much more! Let me show you how I make oatmeal.
My mom, sister, and I were randomly talking about how we make oatmeal, and discovered that even though we’ve never really watched each other make it, we all go about it exactly the same way! And we all think we make it the best.
How to Make Good Oatmeal
Boil your oats in a mixture of water and milk. There is much debate about this, but I think that half water, half milk makes oatmeal very creamy, without making it gummy. I always use whole milk because that’s what I have on hand.
Use old fashioned oats rather than quick oats for better texture. We really like our oats to maintain a bit of a bite to them. To me, this is the difference between a bowl of oatmeal and a bowl of mush. The texture should be toothsome and hearty.
Don’t forget the salt. Even though our oatmeal will likely lean more toward sweet than savory when the toppings come down, adding salt to the cooking liquid really boosts the flavor of our oats, and keeps them from tasting bland. I keep a little salt bowl of Diamond Crystal kosher salt right by my stovetop and use it in almost everything I make. I love that it dissolves quickly in the pan, so that I can taste and adjust as needed, and has a clean salt flavor. It is not used interchangeably with table salt however: 1 teaspoon of table salt equals 2 teaspoons of Diamond Crystal kosher salt.
Another way to make a delicious bowl of oatmeal is to add spices. Adding cinnamon right at the end of the cooking time rather than at the beginning will keep the spice flavor strong. Since ground spices release their flavors readily, adding them at the end will prevent the flavor from “cooking off”. Some other spices that work really well with oatmeal are cardamom, nutmeg, allspice, and ginger.
The best part of making oatmeal is adding the toppings. While some topping choices may vary, the one topping that I ALWAYS add is BUTTER. Adding butter to finished oatmeal gives it a silky smooth texture, and the fat helps carry the flavors we’ve added to our oatmeal to our taste receptors. Adding just a little bit of fat also allows flavors to bloom, making our oatmeal anything but boring. My favorite bowl of oatmeal has a pat of butter melting over the top and is sprinkled with brown sugar. Simple and comforting!
A really good bowl of oatmeal is warm, comforting, and satisfying. I’m always amazed at how much less my boys snack when I make them oatmeal for breakfast. We try to keep it in our breakfast rotation a few times a week as it is a healthy, economical, and convenient option.
I’d love to hear any helpful oatmeal tips or tricks you all have discovered. Here’s one: to cool down piping hot oatmeal quickly for young kids, add frozen berries. Here’s another fun way to incorporate frozen berries. It’s always fun to see creative ways to serve oatmeal, and how everyone makes it just slightly different!
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PrintHow to Make Good Oatmeal
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cook
- Cuisine: American
Description
A really good bowl of oatmeal on a chilly morning is warm, comforting, and satisfying. Let me show you how I like to make it!
Ingredients
- 1 3/4 cups water
- 1 cup whole milk*
- 2 cups old fashioned oats
- 3/4 teaspoons kosher salt
- 1 heaping teaspoon ground cinnamon, or to taste
Topping ideas: butter, brown sugar, toasted pecans, maple syrup, cream, chopped dried fruit
Instructions
- Add water, milk, oats, and salt to a pan, and bring to a boil over medium-high heat.
- When the liquid begins to boil, turn the heat down to medium-low, cover, and simmer until the liquid is mostly absorbed and the oats are tender, about 8-10 minutes, stirring occasionally.
- Remove from heat and stir in cinnamon.
- Divide into bowls, and top with butter, brown sugar, toasted pecans, maple syrup, cream, chopped dried fruit, or all of the above!
Notes
*We like our oatmeal a little on the thicker side. Add up to 1/2 cup more milk for a thinner consistency.
Nutrition
- Serving Size: 1 Serving
- Calories: 193
- Sugar: 3.5g
- Sodium: 429mg
- Fat: 4.6g
- Saturated Fat: 1.6g
- Unsaturated Fat: 2.4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4.4g
- Protein: 7.3g
- Cholesterol: 6.1mg
Sue says
Thank you for making oatmeal as I have for over 50 years (right down to the butter)! Another wonderful addition, IMO, is toasted wheat germ, for a world nutty flavor
Julie says
Adding toasted wheat germ sounds good, I’ll have to try that. Thanks, Sue!
Connie says
I love that idea, Sue! I like to find uses for wheat germ.
Barb says
I make my oatmeal in the microwave (cheating!), 1/2 cup oats, 1/2 cup milk. After cooking for 3 minutes I add a handful of dried cranberries, handful of crushed walnuts, sprinkle with flaxseed meal, sprinkle with cinnamon, add a dash of vanilla extract. Add a bit more milk & heat for another 30 seconds. Mix & enjoy. Very heart healthy!
Connie says
Barb, about what size container does this require? And do you cover it?
I want to try this one-serving recipe … I’ve made a couple of messes trying to do it in the microwave.
Shannon says
To cool my oatmeal down I add a bit of buttermilk from the fridge. It cools it down and I love the tang!
Julie says
Good tip, Shannon… I have added plain yogurt and enjoyed that tang and creaminess. Buttermilk is a great idea!
Dee Myers says
This sounds yummy! I peel and grate an apple and add it and some golden raisins while its cooking. With the addition of cinnamon and nutmeg it tastes just like apple pie. Thanks for your recipe!
Julie says
I love that idea, Dee. I’ll try that next time.
joan says
I made your recipe exactly like you said and it was delicious. I would boil the water & milk then add the oats and let it cook. Near the end I would add blueberries, walnuts and banana. I thought that was wonderful. BUT NOW, I am only making it your way.
I always say your never too old to learn. Thanks for sharing.
Julie says
Thank you so much, Joan! I like your perspective, and I love learning new things too.
Lourenza Jelley says
From Monday to Saturday I take 40g oats and 400 ml water and cook it in microwave for 4 minutes. It is lovely and creamy then I put one tablespoon of cinnamon in and some sweetener. Delicious! On a Sunday I treat myself then I cook it the same but I add 2 tablespoons of good quality cocoa, 1 tablespoon crunchy peanut butter and a mashed small banana. Delicious!! Delicious!! I am diabetic.
Ben says
I always use steel cut oats cuz they are better for you, they taste better and have a better mouthfeel. If i cook one cup of steel cut oats (a regular/medium sized pot with 4 1/2 cups water simmered on medium for 25 mins) i will add 1/4 tsp kosher salt, 1tbsp of salted butter, and 1/3 cup of 18% milk fat cream. That is my base for whatever else i decide to add to it.
Often it’s: 1 tbsp fry’s cocoa, 1 tbsp all natural peanut butter, 2 or 3 tablespoons of dark brown sugar and 1 tsp vanilla
(maybe even a teaspoon of molasses if i’m feeling really…fancy…{molasses pun 🙂 })
The other times it’s usually with the same amounts of brown sugar and vanilla, plus: 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground allspice, 1/4 tsp ground nutmeg
Makes it taste like christmas [hopefully] felt when you were a kid, takes you right back.
That last recipe also works in coffee and/or hot cocoa. I say and/or cuz i love a good mocha.
If you get up and make the first recipe as breakfast and the second as a mocha to have with it id bet it’d be probably gonna be the best tasting breakfast you ever had besides sugar cereal or pancakes/waffles only a lot less diabetes inducing. You will actually feel good all day with tons of energy and wont t get a headache and have to take a nap at noon lol. (same thing goes for good old bacon and eggs honestly, can’t go wrong with the classics)
Julie says
Great suggestions, thank you! Have a wonderful Thanksgiving.
Ben says
Should have added “UNCOVERED”. The first time i made steel cut oats i simmered them on low and covered (cuz i never paid attention to the directions and was used to making other oats and cooking them covered) and they were watery as hell. Had to throw that batch…oat…(nailed it, 2x pun multiplier)
Megan says
I did not think that I could actually like oatmeal, no matter how it was prepared. This recipe changed my mind. I think adding the butter was what did it for me.
Kendraa says
I absolutely love oatmeal.. I too make mine on the stove with half water half milk( More milk than water) butter and a pinch of salt right before adding oats.. once done cooking and transfered to bowl I sprinkle cinnamon sugar butter mix it up add blueberries and blackberries and cut up an apple and add that as well.. I add brown sugar then top it off with whipped cream after mixing everything together I the bowl OMG it’s literally the best oatmeal EVER.. I have turned people that hates oatmeal into oatmeal lovers ALOT lol
Every once in A while ill also add belvita oat bars (blueberry) in my oatmeal and let’s just say IT WAS A WIN TOO.. LOL
Melinda says
I add orange marmalade, dried cranberries, and a little brown sugar. So yummy.