How To Make The Best Oatmeal

Sick of boring bowls of oatmeal? Me too! This guide on how to make oatmeal shows you step by step how to make the perfect bowl and customize it to your own needs and preferences.

Oatmeal might be one of the most basic breakfasts (but also one of my favorites aside from bagels), but it’s also one of the most versatile! There are so many ways to cook and flavor oats so you’ll never get bored and can eat it every day!

Even if you don’t know how to make oatmeal, you’ll be a pro by the end of this post. It’s one of the easiest grains to cook since you basically just have to throw everything in a pot and call it a day!

You can top it with whatever you like, but my personal favorites include yogurt, banana, berries, chopped nuts, and a drizzle of honey or maple syrup.

How do you make them taste good?

Well my friend, I have a lot of tricks up my sleeve on how to make oatmeal *actually* taste good. See this caramelized banana oatmeal as proof! It’s an art I’ve mastered over the years and I’m here to share it with you! No more bland mushy bowls of oats for us!

Creaminess: Every good bowl of oatmeal needs a certain degree of creaminess. That’s why I generally like to cook my oats with some sort of non-dairy milk instead of just water.

Sweetness: Even if you’re trying to cut back on your refined sugar intake, there are lots of ways you can sweeten your oats! Mash up a banana, throw in some apple sauce, or add a touch of maple syrup or honey to spruce things up. This part is important!

Flavor: Even if you get the first two steps down, you still need to add something to add depth of flavor to the oats. I love using cinnamon, cocoa, peanut butter, vanilla, berries or coconut yogurt to keep things exciting.

Saltiness: Last but not least, you need just a *touch* of salt. Really, just a small pinch and it will take your oats to the next level. It balances out the sweetness and creaminess and just makes this recipe that much better.

Stoptop Instructions

While a lot of oatmeal recipes suggest bringing the liquid to a boil before adding the oats, I find it’s easier and just as effective to add all of the ingredients to a pot and bring it to a boil at the same time.

I always suggest using a 1:2 ratio of oats to liquid. For the liquid you can use either non-dairy milk, water, or a combination of both. If you want really creamy oatmeal, use all milk (dairy or non-dairy). Once it comes to a low boil, reduce the heat to low and let simmer until it reaches your desired thickness, stirring occasionally to keep it creamy and ensure nothing burns. This should take about 5-7 minutes.

Microwave Instructions

To make this recipe in the microwave, you’ll want to use the same ratio of oats to liquid, so 1:2. Add all of the ingredients into a microwave safe bowl.

Try to use as deep of a bowl as possible as the oats have a tendency to boil out of the bowl at times and we certainly don’t need a big mess first thing in the morning! Microwave for 90 seconds – 2 minutes or until your desired consistency has been reached. If at any point you notice it starting to boil over at all, just open the microwave, give it a stir, then resume until done.

Types of Oats

Steel Cut: Steel cut oats are the least processed kind of oat. They have a firmer texture and generally cook best on the stove top. They take much longer to cook (closer to 20 minutes), but have a higher fiber content than other kinds of oats. I like making steel cut oats in the instant pot!

Rolled: Rolled oats, also known as old fashioned oats, are my favorite kind of oats to use for oatmeal. They’re kind of the middle ground texture wise and cook easily and quickly, both in the microwave or on the stove.

Quick Oats: I love using quick oats for things like muffins and oatmeal cookies, since they have a very soft texture. They cook really quickly and are the best kind of oat to use if you’re cooking in the microwave instead of on the stove.

Are oats gluten free?

All types of oats are naturally gluten free, but they are often contaminated with gluten during processing. If you have Celiac Disease like me or just follow a GF diet, you’ll need to buy oats that have been made in a special factory and are certified gluten free.

You can you make this oatmeal and reheat it later very easily. Just keep it stored in a container, then add it to a pan on the stove or in the microwave with a splash of water or milk to keep it from drying out.

Once prepared, oatmeal will store in the fridge for about 3 days. Reheat it on the stove or in the microwave with a splash of milk to help it get creamy.

You can make oatmeal with either milk or water, but if you like it creamy, I suggest using milk. I prefer using vanilla almond milk, but whatever you have works!

You’ll also love..

• Quinoa Breakfast Bowl
• Baked PB & J Oatmeal
• Blueberry Muffins
• Mashed Sweet Potato Breakfast Bowl

Lastly, if you make this recipe leave a comment below and let me know how it turned out! Be sure to follow me on instagram for more recipes!

5 from 8 votes

How To Make Oatmeal

by: claire cary

Sick of boring bowls of oatmeal? Me too! This guide on how to make oatmeal shows you step by step how to make the perfect bowl and customize it to your own needs.

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Prep: 5 mins

Cook: 10 mins

Total: 15 mins

2

1x2x3x

Ingredients

• ▢ 1 cup dry old fashioned oats
• ▢ 1 cup water
• ▢ 1 cup almond milk
• ▢ ¼ tsp cinnamon
• ▢ 1 tbsp maple syrup
• ▢ Pinch of salt
• ▢ Chopped nuts banana, brown sugar, yogurt and/or cinnamon for topping

US Customary – Metric

Instructions

• Add all ingredients to a pot and bring to a low boil. 
• Reduce heat to low and let simmer until thick, stirring occasionally. This will take about 5-10 minutes. 
• Once it has reached your desired consistency, remove from heat and add any toppings of your choice. I like doing a maple brown sugar style oatmeal, so I add a sprinkle of brown sugar, cinnamon, chopped nuts and banana. 

Notes

You may also use all water or all almond milk as your liquid, just be sure to use a total of 2 cups of liquid. I like using half and half to give a creamy consistency, but either one works!

Once prepared, this oatmeal will keep in the fridge for about 3 days. To reheat, add to a pan with a splash of non-dairy milk and let warm over medium heat. 

As written, this recipe isn’t super sweet, so feel free to adjust the sweetness as desired!

Serving: 1serving / Calories: 201kcal / Carbohydrates: 35g / Protein: 6g / Fat: 4g / Saturated Fat: 1g / Fiber: 5g / Sugar: 7g

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