Perfect Stovetop Oatmeal Recipe (2024)

FAQs

How do you make perfect oatmeal consistency? ›

Bring a 1:3 (or even 1:4) ratio of oatmeal to liquid to a boil in a pot, reduce to a simmer, and cook for 20 to 25 minutes, stirring every few minutes to prevent the oats from sticking to the bottom of the pot.

Read the instructions on the side of your oatmeal container and do what they say to avoid a pasty, sticky mess or a soupy mush. For steel-cut oats, the ratio is 3/4 to 1 cup of liquid per 1/4 cup of oats. If you are using quick-cooking or rolled oats, the ratio is 1 cup of liquid per 1/2 cup of oats.

Stovetop Instructions

In a small saucepan, bring the water to a boil. Reduce the heat to low and pour in the oats. Cook, stirring occasionally, until the oats are soft and have absorbed most of the liquid, about 5 minutes. Add the milk, remove from heat, cover and let stand for 2-3 minutes.

High-sugar toppings like chocolate, syrup, and dried fruit

As Best points out, "some of the worst ingredients that are mistakenly added to healthy overnight oat recipes include chocolate sauce, sugar, syrup, and dried fruit."

The key to getting a creamy, not-gluey bowl of oatmeal is using enough water. Notice we said water—cooking oatmeal in milk tends to make a stickier, thicker oatmeal. Follow the directions on the canister using H2O, then add a splash of milk or almond milk in the bowl.

Old-fashioned oats – Old-fashioned oats, or rolled oats, are made by steaming oat groats and rolling them into flakes. They have a short cooking time, 5 minutes, and they only require 2 cups water for every cup oats.

Most recipes (including oatmeal boxes) have you use a ratio of 1 part oats to 2 parts liquid by volume, but I much prefer 1 part oats to 4 parts liquid by volume (that's about 1 part oats to 9 parts liquid by weight). Or if you don't feel like doing the math, just follow the recipe at the end of this post.

Just bring 2 cups water and ¼ teaspoon salt to a boil, and then add 1 cup of oats. Reduce heat to medium-low and cook for 3 minutes, stirring occasionally. For a faster alternative, you can also make your oats in the microwave!

Bring liquid to a boil – in a large saucepan, bring the water and milk to a simmer. Reduce the heat, and add the oats and salt to the saucepan. Cook – cook on low heat for about 5-7 minutes, stirring occasionally, until the oats have absorbed most of the liquid.

Studies suggest that cooking oatmeal in a microwave may be better than boiling them over a stove. Cooking has distinct effects on the nutrient content of the food. Some nutrients are heat-labile and thus, are destroyed by cooking, while others may be released or changed into a more readily absorbable form by cooking.

Do you boil water before adding oatmeal? ›

Bring the water or milk to a low boil.

It's important to boil the water or milk before you add the oats so that they don't absorb too much moisture and become soggy. You can also use a combination of milk and water for creamier oatmeal without an excessive amount of calories.

Boil water and salt. Stir in oats, reduce heat to medium. Simmer uncovered, stirring occasionally, for about 5 minutes or until oats are desired texture.

Thinking that simmering with the pot covered might speed up the process, we produced a gummy bowl of oatmeal. Uncovered was the best route. Cooking with milk in addition to water contributed nicely to creaminess, adding a pleasant roundness in texture and flavor that was absent when the cereal was cooked in water only.

Equal parts of oats and water will allow the oats to absorb all the liquid and be slightly al dente. No mush.

If the texture is a problem, try different preparations. Old-fashioned rolled oats are less gooey than quick or instant oatmeal, and steel-cut oats are a little chewy. Overnight oats, soaked in milk or another liquid, are the least goopy and can be warmed for a hot meal.

Not Cooking It Properly

Whether you're making them in the microwave or stove top, oats need a little time to soak up the liquid and bulk up.