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 and green smoothies), 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. Try my almond flour waffles, banana oatmeal or gluten free banana bread next!
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. Rolled oats and quick oats are best for overnight oats.
Tips for the best bowl of oatmeal
I’ve found that there are 4 key components to the perfect bowl of oatmeal. You need something creamy, sweet, extra flavor and a touch of salt.
Creaminess. Every good bowl of vegan 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.
You can even add in as scoop of vanilla protein powder to add flavor and protein!
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.
How to make oatmeal on the stove
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 water or milk. 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.
Frequently asked questions
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.
Can I make it in advance?
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.
Does it keep?
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.
Is it best to make oatmeal with water or milk?
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!
More breakfast recipes you will love!
- Quinoa Breakfast Bowl
- Baked PB & J Oatmeal
- Blueberry Muffins
- Gluten Free Pancakes
- Mashed Sweet Potato Breakfast Bowl
- Gluten Free Granola
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!
How To Make Oatmeal
by: claire cary
Ingredients
- 1 cup dry old fashioned oats
- 1 cup water
- 1 cup almond milk or milk of choice
- ¼ teaspoon cinnamon
- 1 tablespoon maple syrup
- Pinch of salt
Serving ideas
- 1 banana
- ⅓ cup chopped nuts
- ¼ cup yogurt
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.
Mary says
Super easy! Creamy and delicious! My husband came snooping around and asked what I was making, lol. He said “it smells delicious “
Claire Cary says
Love to hear that! Thanks, Mary.
Arliss says
Hi! Does the nutrition info include your topping suggestions? 🙂
Claire Cary says
Hi! No, it just the base oatmeal recipe.
Arliss says
Thank you. It is delicious!!
Carrie says
Great! Easy! Yummy! Quick! Just what I was looking for!
Judy says
I haven’t made oatmeal in years, but yours sounded so good and easy I gave it a try.
Loved it! So creamy and tasty with the cinnamon and maple syrup…one doesn’t really need the brown sugar at all. It was the easiest oatmeal that I have ever made. Thanks for the recipe!
Teresa says
Love it. The cinnamon gives it a nice flavor and the maple syrup. Thanks for the recipe.
Alisa says
I make oatmeal all the time with cinnamon, cranberries, brown sugar. I make extra and put in the frig. I love the leftovers cold for a bedtime treat. Better then any pudding or cobbler.
My only problem is my dogs want me to share with them.
Monique says
Love oatmeal, I chop a couple of apples in it and add coconut, raisins, pecans 😋. I’m going to try coco now, sounds delicious!
heetssilverdubai says
Thank you for explaining, this is delciious!
Laura says
Can you reheat this in the microwave? Trying to find some healthy options for breakfast at work!
Claire Cary says
Yes definitely! It will thicken up in the fridge a bit, so just add a bit more milk or water and microwave, then stir it up so it’s creamy agian!
LaNell says
Made your yummy oatmeal. Added pecans, banana, and brown sugar….amazing! Hits the spot on this cold, frozen morning in Texas!
Claire Cary says
Perfect! I’m actually moving to Austin in April, thought I would be escaping the New England cold -ha! Stay warm!
ropa says
Wow! I can’t wait to try this too. This seem like the most delicious food. And it looks healthy too.
Lulu says
so good! A great health breakfast to start the day!
Heather B says
OMG delicious AF. You really nailed this one!
Claire Cary says
Thanks Heather! So glad you like it.