Perfect Stovetop Oatmeal Recipe
This Perfect Stovetop Oatmeal Recipe is simple and satisfying. Learn how to turn out perfect oats every time with these handy tips and tricks.
Making oatmeal from scratch is almost as simple as opening an envelope of the instant stuff. It’s not much more time consuming, but it is SO much more satisfying! This recipe for Apple Cinnamon Stovetop Oatmeal is one of the most popular here on Sugar Dish Me.
And since people love THAT, I thought it would be fun to share the “good bones” of how to make stovetop oatmeal like a pro. So here's how to achieve perfect stovetop oatmeal.[side note: Google keeps correcting the word "stovetop" and I am just ignoring the red squiggle spelling error line because IT IS A WORD]
Favorite Oatmeal Add-Ins
We all know that I typically prefer my oats in cookie form (like with these White Chocolate Blueberry Oat Cookies). But a good bowl of oatmeal goes a long way in the morning and I love playing around with add-ins and toppings. Some favorites:
- Dried cranberries or raisins
- Sliced apples or peaches
- Chocolate chips + bananas
- A spoonful of peanut butter + honey
- Maple syrup + brown sugar
- Almonds, pistachios, or walnuts
Tips on How to Make Stovetop Oatmeal
Once you have made some decisions about what’s going IN your oatmeal, you can focus on technique. I have a few tips:
- Old Fashioned Oats will give more texture; Quick oats will be creamier and will cook a little faster.
- If you buy the old fashioned oats and decide you prefer quick cooking oats, a pulse in the blender or food processor gives you quick oats in less than a minute!
- If your oats threaten to bubble up and over the sides of the pan when you add them to the hot water, you need to reduce the heat.
- Your oats need a dash of salt to be perfect.
Let’s talk about this salt things really quick. Once upon a time an old boyfriend tried to get cute and make me oatmeal. Annnnnd he added salt.
But he salted my oatmeal like you would salt your pasta water. So instead of enhancing the flavors of anything else we might have added, I just had to scrape my bowl of oatmeal into the trash #hotmess
This is on your list of oatmeal things to NOT do.
On the list of oatmeal things TO DO, however, is to cook it in WATER, not milk (the milk comes later). You want simmering water, not boiling water. Boiling water will turn your oats into sticky glue. You want to bring the water just to a boil, and then reduce the heat to a simmer before adding your oats. Stirring occasionally, just to prevent sticking is how you get that perfect oatmeal texture.
Should I Make Oatmeal with Water or Milk?
Okay so I know I JUST said you need to make oats on the stove with water, but that's because I learned how to make oatmeal in the US.
There are some super contentious comments at the end of this post - y'all are passionate about oatmeal - that are also slightly hilarious, and most of the fuss is about whether you should cook oats in milk or water. So let's lay out the reasons for water, which is what this recipe calls for.
- Milk scalds. It is very tricky to simmer milk to the correct temperature for cooking oats and not have it burn, Burnt milk is gross.
- You can have really creamy oats by cooking in water! If creamy is the goal, you don't need to cook the oats in water. You can just follow this recipe.
- Water is lower in calories. I prefer to save my calories for cookies.
- I don't love milk that much. I developed this recipe and while I do love all things dairy, I don't love cow's milk. So I guess this is a little bit because I say so.
Love Oatmeal? You should also try...
Banana Oat Pancakes - the oatmeal is in the pancakes! They are also loaded with bananas and chopped pecans, are super fluffy, and they will not disappoint.
Oatmeal Berry Crumb Bars - one of my oldest recipes and still a favorite! A layer of cooked berries are sandwiched between a brown sugar crust and a crumbly oatmeal topping. You'll love them.
Perfect Stovetop Oatmeal Recipe
Learn how to make oatmeal on the stove with this super easy recipe!
Ingredients
- ½ cup Old Fashioned Oats
- 1 cup Water
- dash of Salt
- ¼ cup Milk
- Toppings and Add-Ins
Instructions
- Bring the water to a boil and then reduce the heat to simmer.
- Gently stir in the oats. If the water starts to bubble over, reduce the heat even further.
- Cook for about 4 minutes, stirring occasionally.
- Stir in the dash of salt, and scrape the oatmeal into a bowl.
- Float the milk across the top and add your favorite add-ins and toppings.
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Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 185Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 199mgCarbohydrates: 31gFiber: 4gSugar: 0gProtein: 7g
So so good! I threw away the container when I transferred the oats and couldn’t remember how to make them! I added blueberries, brown sugar with almond milk! So satisfying!
YUMMMM - blueberries!
I woke up craving a bowl of oatmeal with fresh fruit. I always forget how much liquid, so I pulled up this recipe for guidance. I put the oatmeal into the pan, added 3/4 cup of nonfat milk and 1/4 cup of water. As it heated, I stirred in a small amount of brown sugar. I did not cover the pan. When it was done, I removed the pan and added chopped almonds, half of a banana sliced and a few sliced strawberries. So delicious.
I know I strayed from the recipe given, but just wanted to share.
PLEASE ADD ME TO YOUR LIST
This was perfect and made me happy as I only crave oats and bacon once a month when my cycle arrives... Reading the comments were a pick me up also!
Thank you Heather!
Thanks so much, Erica! Glad it worked well for you!
so awesome best oatmeal by far
Thanks, Kathy!
OATLICIOUSLY
SUPERB darling!! ?
Louise,
We seceded from Britain centuries ago. I think it makes sense that we would cook our oatmeal differently.
Thanks so much! I’ve bookmarked this for anytime I need a hearty bowl of oatmeal. It’s just what I needed
Thx for tips. I've hated trying to cook oatmeal. Even following directions I screwed it up every time. Will try again soon & see how it turns out. But....your way sounds like a winner...the summer thing....who knew?
I used milk to cook my oatmeal. I cup milk to 1/2 oatmeal. I brought the milk to a boil and then added the oats. Turned down the heat but have an electric stove so harder to control the heat! Cooked it until the milk was absorbed but still the oats were not done! Very cheeky! What am I doing wrong?
Thanks. sandyheifner@yahoo.com
Milk and water are not a 1:1 ratio. Milk is heavier than water so you will need more. Milk will also burn or scald pretty easily. So if you are using milk to COOK the oats and not just finish the oats, you will need more milk. I can't tell you exactly how much though because I have never cooked oats with milk ONLY. For overnight oats it's a 1:1 milk : oats ratio. So 1 part milk to 1 part oats.
Thank you for the great tips on cooking a great oatmeal consistency. I made my oatmeal today and used only milk like 1:3 milk. A bit more than advised but cooked it for a good 15 minutes and it turned out good. I rinsed my oats before hand oh my goodness perfect!! All of the excess starch all out! I will give my son the recipe ideas and try it in the microwave since he’ likes oatmeal so much but packets which are all processed oats.
Guys, stop cooking oatmeal in water, it os WRONG. The scotts and brits cook it in milk, like you are meant to. Then, you eat it, no need to add high sugar additives (lets be frank for a minute, sugar is sugar, maple syrup is sugar with negligible vitamins, honey is sugar etc. Sugar replacements do the ssme damage tomleptin receptores etc that sugar do, increasing your risk for diabetes) Americans make awful oatmeal (,porridge btw, it is called porridge). It is easy. Twice as much milk as oats, cook low, don't stir until near the end, serve and eat. If you want to add things, go ahead, but remember sugar is sugar, no matter shat name it has. Frssh fruit is great to add (still sugar. But hello fibre)
Sounds like you should write your own blog, Louise. And you can share your own sugar-hater recipes there! Good luck with that.
Jeez, Louise! Make like overnight oats and chill out
?
literally made me lol
You're literally on a website called Sugar Dish Me. Girl, read the room.
??
@Louise, This is 4 years later so you may never see it but I really appreciated your explanation of simple, low-sugar, stovetop, milk-inclusive “porridge”. I was wondering how low is low (heat) and whether you’re saying to mix the oats and the milk before putting it on the stove?
@Louise, Still entertaining all these years later. 😀 I wonder if she corrects others on their language - must be hard to live so close to European countries with all their annoying variations of "porridge." I have discovered I like a spoonful of yogurt in my oatmeal, but I don't even like hot chocolate made with scalded milk... Still, I wouldn't preach it. Variety is the spice of life, as they say. Also, after hearing from all the people who've visited England and complained about everything except the fish and chips, I wouldn't think they're in a position to improve others' cooking. Lol From one redhead to another, thanks for the directions, Heather. I'm about to make my first stovetop oatmeal.
Cheers to oatmeal success!
@Heather Tullos, I just pulled out my McCann's Irish Oatmeal and the directions call for cooking in water, so maybe it's just a weird English thing.
I've always wondered!
Rinse oats 3 times to remove extra starch before cookies. Really works
I am planning to try this recipe for our staff & volunteer breakfast but want to transfer it over to a slow cooker after it's made to keep it warm. Being a non oatmeal maker myself, I'm not sure if that would mess with the consistency. Have you ever transferred it over like this yourself?
It might thicken over time, add additional liquid if necessary. With oatmeal, it can get thick and mushy, but mushy isn’t necessarily bad, and thickness can be fixed. Just keep it on warm, not low, stir occasionally, and keep it covered. Offer milk and toppings such as brown sugar, bananas, fruit, chocolate chips, honey. Toppings make anything better!
Used your recipe this morning with quick oats from the Amish store we visited yesterday... turned out perfect!! Thank you for making it simple to follow and listing the do’s and don’t!!
aaaa thank you for the simmering water hit!
I really didn't know why it was different from time to time. Thought it was the oats.
Trying it first thing in the morning!