What if I told you there’s a better way to make oatmeal? Forget the instructions on the back of the bag. It’s about time I highlighted my go-to method for homemade oatmeal.
This oatmeal is extra flavorful and fluffy, not mushy. It’s miles better than packets of instant oatmeal or standard stovetop oatmeal. I really look forward to these oats in the morning, and they make great leftovers.
The trick is to toast old-fashioned oats in the pot first, before adding any liquid. This brings out their inherent nuttiness. You’ll find the rest of the details below, but it’s very simple to do and absolutely worth the extra few minutes.
You’ve heard me talk about what a difference toasting oats makes in my steel-cut oat recipe and toasted muesli recipe. Now we’re applying the same principle to rolled oats. Try this delicious and healthy oatmeal for breakfast!
Watch How to Make Oatmeal
How to Make Oatmeal
This basic oatmeal recipe yields extraordinary results. It’s quick, too!
You’ll find the full recipe below, but here’s the gist:
- Melt butter or coconut oil in a saucepan. Technically, you can toast the oats in a dry skillet, but a little butter or coconut oil makes the final result taste even nicer.
- Add old-fashioned oats and cook, while stirring, until they smell wonderfully toasty. Old-fashioned oats, otherwise known as rolled oats, are key here. Quick-cooking oats turn to mush, and steel-cut oats require much longer on the stove.
- Pour in milk and water, plus some cinnamon and salt. Use your milk of choice (non-dairy milks work just as well), or replace it with an equal amount of water for simplicity’s sake. The cinnamon is optional but adds complementary flavor. Salt simply enhances all of the other flavors—oatmeal without salt will taste bland, and oatmeal needn’t be bland.
- Stir and cook for several minutes, then turn off the heat (yes, turn off the heat!), cover, and let the mixture rest for 7 minutes. During that time, it will magically transform into the best oatmeal you’ve ever had!
Favorite Oatmeal Toppings
- Fruit: Sliced ripe banana, fresh or defrosted berries (strawberries, raspberries, blueberries), or fresh pomegranate
- Chia jam or fruit compote
- Applesauce
- Drizzle of maple syrup or honey
- Pat of butter or drizzle of heavy cream
- Sprinkle of whole chia seeds, flax seeds or ground flaxseed
- Pinch of warming spices, such as extra cinnamon, ground ginger or pumpkin spice
- Greek yogurt
- Nut butter, such as peanut butter, almond butter or pecan butter
To feel full longer, add a generous dollop of nut butter or Greek yogurt to your oatmeal. They both offer some delicious creaminess in addition to healthy protein and fat.
Oatmeal Benefits
Old-fashioned oats are a heart-healthy whole grain offering a variety of vitamins, minerals and antioxidants. According to my nutrition breakdown, which you can view in full underneath the recipe, one serving of this oatmeal offers a good source of potassium, phosphorus, magnesium and thiamin (vitamin B1).
Oats also contain beta-glucan, a type of soluble fiber that offers a range of benefits. Beta-glucan fiber is known to reduce LDL and total cholesterol levels, encourage the growth of good bacteria in the digestive tract, and reduce blood sugar and insulin response. Beta-glucan is why you feel so full after eating a bowl of oatmeal. Read more about the health benefits of oats here.
More Wholesome Oat Recipes to Try
If you enjoy this oatmeal, be sure to try these recipes throughout the seasons:
- Apple Steel-Cut Oatmeal
- Blueberry Baked Oatmeal
- Cherry Pecan Muesli
- Homemade Bircher Muesli
- Overnight Oats (Recipe & Tips)
Please let me know how you like this oatmeal in the comments. I love hearing from you.
How to Make the Best Oatmeal
- Author:
- Prep Time: 3 minutes
- Cook Time: 15 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: N/A
- Diet: Gluten Free
The trick to making the best oatmeal? Toast it in the pot first. This oatmeal is flavorful, fluffy and truly delicious! Recipe yields 4 bowls of oatmeal and leftovers keep well for about 4 days.
Ingredients
- 2 tablespoons unsalted butter or coconut oil
- 2 cups old-fashioned rolled oats
- 1 ½ cups water
- ½ cup milk of choice or additional water
- Generous pinch of fine salt
- Pinch of ground cinnamon (optional)
Instructions
- Melt the butter in a medium-to-large saucepan over medium heat. Once melted, add the oats and stir to coat. Cook, stirring occasionally, until the oats smell toasty and some are starting to turn lightly golden, about 4 to 6 minutes.
- Pour the water and milk into the pot, being careful to avoid splatters. Add the salt and cinnamon, if desired. Stir to evenly incorporate the oats, then watch the pot until the mixture is bubbling rapidly around the edges. Continue cooking until the bubbles expand a couple of inches toward the center of the pot, about 3 minutes in total.
- Cover the pot and turn off the heat. If using an electric cooktop, move the pot to a cool burner. If using a gas cooktop, leave it be. Either way, let the covered pot rest for 7 minutes.
- When the timer’s up, remove the lid to check on the oats. The oats are done when they appear slightly dry and separated on top, with very little moisture remaining at the bottom of the pot. If it’s still too wet, recover the pot and let it rest for 1 to 2 minutes more. Serve as desired.
- Leftover oatmeal will keep for about 4 days. Let the oats cool to room temperature, then cover and refrigerate.
Notes
Recipe adapted from Megan Gordan’s cookbook, Whole-Grain Mornings, also featured in my recipe for Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped Cream.
Change it up: This recipe is very flexible. You can reduce or omit the butter, if desired (just toast the oats in the dry pot). Use all water and no milk, if you prefer. Omit the cinnamon or play with your own spices, to taste. Pumpkin pie spice blend would be nice, or ground ginger.
Make it gluten free: Be sure to buy certified gluten-free oats.
Make it dairy free/vegan: Use coconut oil or vegan butter (or omit and toast the oats in a dry pot). Choose a dairy-free milk or use water instead.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
BobbiJo
I’m not a vegetarian, but whenever I’m looking for a specific recipe, or just a new one to try, I come to Cookie and Kate. I love your kitchen and cooking style! Unfussy but deliciously letting the food shine through! Thanks!
Kate
Thank you, Bobbi! I love to hear that.
Melissa
I make this oatmeal and I love it. You can leave out the butter and just dry toast in the skillet to make it a little healthier.
★★★★★
Jessi Summers
Just curious, what about all plant-based milk instead of using water?
Kate
Hi, I find milk gets it creamy which I like, but too much doesn’t allow it to cook with enough texture.
Mari Wilson
Just made this. My first recipe from this site. Much drier than expected. I did about 1.75 cups water. Never really bubbled all that much as it was not liquidy in the pot at all. Added brown sugar, cinnamon and blueberries. It’s ok, but so dry I feel like I need to add milk or syrup or butter. Haven’t heard from husband yet. I do like the flavor from toasting.
★★★
Kate
Hi Mari, Did you have 2 total cups of liquid then?
Susan Rascone
Just eating my plain old steel cut oats that I do in a crock pot. This recipe sounds 100% better!
Kristine Lewis
Thank you thank you thank you! I have tried and tried to get a nice fluffy separated oatmeal. This recipe was perfect! Delicious!
Kate
I’m delighted you loved it!
Michelle Langelier
it’s sooooo good, like always with your recipes. However it did not behave like you write, I was stirring occasionally the oats and butter, and I burned in the one minute I did not stir. Then I added the liquid but after 7 minutes there was still so much liquid, I had to take off some. But then it was perfect and so so good.
★★★★★
Kate
Thank you! I’m glad you love it. I’m sorry you had too much liquid, but glad it worked out.
Lauren
I tried it with quick oats (apparently I bought the wrong kind…) and it worked well. The cook time was obviously quicker, but the toasting does give a nicer flavor and keeps the oats intact instead of making them mushy. I microwaved about a half cup of frozen strawberries to mix in while the oats were cooking, and I added a little honey. Really good :)
Kate
Thank you, Lauren! Good idea to check the quick oats sooner. If you want to use up those quick oats, try my favorite veggie burgers or these peanut butter oat cookies. The oatmeal is even nicer with old-fashioned!
Mary
Hi, this sounds like a great way to make oatmeal. Will the toasted oatmeal last for a while? I would like to make the 2 cups and use 1/3 of a cup at a time for single servings. Should it be refrigerated due to the butter (which I would use)?
★★★★★
Kate
Hi! It should last a few days once made in the refrigerator.
martha
Will try this technique – thank you!
I hope you will still post new recipes on the blog, along with old recipe roundups and how-tos! Your cookbook is a family favorite and I have bought it for both my mother and MIL, but I still come to your blog weekly, hoping that you’ve posted new recipes.
Kate
Hi Martha, thank you for your note! Yes, I always intend to share new recipes. I got a little behind with moving to a new house and not have my usual assistance, but I have some really fun recipes coming soon! Glad to hear you appreciate the roundups, too. :)
Ella
This looks delicious. Love all the different variations you have listed. I make Oatmeal every morning and going to try adding Greek Yogurt. For some extra sweetness I always mix one mashed banana into the oatmeal. Works great!
★★★★★
Donna Lindsay
This looks DELICIOUS! I am a real lover of Oatmeal. I always put walnuts in mine…do you think I should toast them while I’m toasting the oats? Yummy!
Also, On the next day, what’s the best way to heat up your leftovers?
Thanks so much,
Donna
Kate
Hi! I would toast them separately then stir them in per serving. Enjoy!
Pat
Isn’t the traditional ratio 1 to 2 on the oatmeal versus liquid. You have it set to equal 1 to 1. It would be super dry. I could be wrong. I am fixing to make it and had to check first before I try this.
Kate
Hi Pat, I have found the recipe and method I posted works great so the ratios aren’t as big of an issue.
Karen Seay
I detest oatmeal unless it’s in a cake, cookie, etc. I’m willing to give this recipe a try, but I have a question. When you said to turn off the heat, but leave the pot on the burner, is that a burner on a gas stove or an electric range? It takes quite a bit of time for the heat to dissipate from an electric burner. Thank you for your assistance.
Kate
Hi Karen, I have made it on both types and not had any issues. If it seems too hot, then you can move it but may vary slightly.
Kate
Finally, an oatmeal that is not gloppy! I have wanted to like oatmeal, but have never found a way to make it palatable for myself. I just made this and it is great! I added some of your almond butter (great recipe as well) and a tiny bit of maple syrup. YUM!
★★★★★
Kate
Thank you, Kate!
Susan R
Yum yum yum, this stuff is a lovely, light texture party in a bowl. (Is it actually related to the material I’ve been eating for all these years?!) And then there’s the amazing bonus of two meals in one easy cook: can’t say I ever imagined leftover oatmeal being a Thing! Thank you, Kate!!
★★★★★
Kate
Thank you, Susan! I’m happy you loved it.
Juley Kingsley
When I made this with 1 cup of oats, it was really liquidy. I added another cup of oats and it seems better. I’m going to add walnuts, raisins, cinnamon and brown sugar. Yum! Love your recipes!
★★★★
M
We have made this toasted oatmeal several times using a recipe you previously posted (the recipe that also mentions strawberry chia jam and coconut whipped cream). It is definitely one of my favorite ways to eat oatmeal.
We’ve made it as you’ve written several times, but also enjoy adding cocoa powder and honey to the liquid mixture before putting the oats in. Another time, we substituted the water for coffee and it was delicious.
Thanks for the great recipe!
★★★★★
Andrea
This oatmeal looks like my dream oatmeal! I’m making it tonight and can’t wait to try it tomorrow morning. One question: I have an electric stove and it takes a long time for the burner to cool down after turning it off. The pot kept boiling over so I moved it to a cool burner. I would guess this part of the recipe would differ depending on your type of cooktop, right?
Kate
Hi, I didn’t seem to have issue. Just be sure to turn down your heat so it doesn’t boil over.
Andrea
It actually boiled over after I turned the heat off. I have an electric cooktop and it takes forever to cool down. I don’t think this would have been an issue if I had a gas or induction cooktop. Despite that one glitch, the oatmeal was absolutely delicious and the consistency was perfect! This will be my go to oatmeal recipe from now on.
★★★★★
Kate
Andrea, thanks so much for reporting back on that factor. I wondered if that might happen on an electric cooktop, but our new house only has gas. I will adjust the recipe for clarity. So glad it turned out well regardless!
Sharlyn
Kate, you’ve done it again. Toasting the oatmeal first, makes this so yummy. Best oatmeal I’ve ever had. Keep those fabulous recipes coming.
★★★★★
Kate
Thank you, Sharlyn!
Jessica Arjet
Hi there,
Thank you for this advice. I often make overnight oats. Is there a way to adapt this to make my overnight oats more yummy?
Thank you
Kate
Hi Jessica, yes! If you take the time to toast your oats and let them cool before mixing in the liquid, your overnight oats will have more flavor and a slightly more distinct oat texture. If you really want to take your overnight oats up a few notches, try making them with my toasted muesli. You can find more details here.
Anita Hanson
I can’t wait to try toasting my oatmeal prior to cooking. To keep myself feeling fuller and to add protein to my meal I add 2 raw eggs to the oatmeal while cooking. It makes the oatmeal nice and creamy.
Kimberly
I’ve been trying to get my kids to eat oatmeal for years because it’s so good for you, but none of us were ever too enthused about it–after all, when does soggy mush ever sound appealing to anyone?! This recipe rocked our worlds and we’re never looking back! Some of us topped it with honey, raspberries and slivered almonds. Others went the peanut butter, honey, and banana route. Either way, it was flavorful with a perfect nutty texture, containing all the health benefits of oatmeal without even a hint of anything that made the dish unpleasant before.
Kate
Hooray! Thank you for sharing, Kimberly.
Heather E.
We eat a lot of oatmeal. We use BRM Extra Thick Rolled Oats and cook as instructed by the bag. I was hesitant to try a different cooking method because my kids love their oatmeal. I trust you so I gave it a try and I’m so happy I did! The BEST unexpected result of this method – the oatmeal was the perfect temperature right from the stove! Typically we’re like the three bears; dish it out, go for a walk while it cools down! I did not tell the kids that I made it a different way. No one said anything and they wanted seconds so I’ll keep making it this way. Also, I never made using any milk but decided to use Oat Milk since we had some open and I really like the added flavor. Thanks Kate! PS – Anyone that’s concerned about the “extra few minutes”, I felt it was actually less of my time because you turn it off, cover it, and walk away for 7-10 minutes. Add the toasting time and subtract the cooling time and and it’s about the same as the traditional method.
★★★★★
Kate
I’m happy you did too and loved it! I appreciate your review, Heather.
Lynn Davis
HI,
I make hot oatmeal almost every day. Here is what I add to get more protein in my diet. While the oatmeal is cooking on the stove I add nutmeg and 1 egg. The egg disappears and you cannot taste it. Some people think this is weird, but it is really good for us to have more protein and it does NOT change the taste of the oatmeal or the consistency. I have a friend who makes her oatmeal in the microwave and adds the one egg and loves it. She also likes the extra protein in her diet.
Lynn
Jill
We made these oats today. Followed the directions except didn’t use any milk, just water. We like the toasted flavor and we really liked that the oats didn’t seem gummy like usual. I think toasting the oats got the starch off the oats and kept them dry…not gooey! This is our new fav way to make oats. Added some almond butter, flax, and a little extra cinnamon on top. Perfect. Thanks for the recipe. Stay warm in KC!!!
★★★★★
Kate
Thank you for sharing, Jill!
Pat
Wow! I made the recipe but it did not come out. I made a comment yesterday asking about the ratio of oatmeal to liquid and apparently I was correct. However, not only did you remove my comment! You didn’t even check your ratios! I implore you to check. I am making mine stove top not one of those instant pots. Is that the difference? You have 2 cups of oatmeal with 2 cups of liquid which caused the recipe to not turn out. Every oatmeal I have says 1:2 ratio. I was able to save my recipe by adding another cup of liquid but while the toasting method is fantastic,and wow so nutty which BTW I loved the smell but it was dried up until I added the extra liquid and it turned out perfectly only after I added the additional cup of liquid. I sincerely tried to help by letting you know but apparently it came out wrong or you felt criticized. For this I apologize. So you will remove this comment too. Fine. I unsubscribed from your blog which I was enjoying. I love to cook and love dogs I thought what could go wrong. I found out!. Thanks. Humanity is something most of us share, no one is expects perfection but if you can’t fathom making a mistake it’s quite sad. I myself have made so many.
★
Kate
Hi Pat, I’m sorry to hear you are disappointed. I spend a lot of time testing my recipe and ensure you this one works. If you like more liquid you can add more and glad you found a solution that works for you. I ask for you to review Comment Policy and Thank You for Your Comment when you submit a comment. I welcome feedback, but can’t always respond to comments immediately. Comments are reviewed and can be delayed as I’m working on other recipes for you + other items. I appreciate your understanding.
M
By the way, if you look at the photographs in the blog, I think you’ll see that this oatmeal is not supposed to be exactly like traditional oat porridge. It isn’t as wet and squishy, which, to me, is the beauty of it. You’re supposed to see/feel the individual rolled oats. For this result, the ratios in the recipe are perfect.
★★★★★
Lindsey
Once I added the water to the pot, I too was nervous it might not be enough. After letting it boil for a few minutes, there was basically no water left, but I popped on the lid, turned off the burner, and waited 7ish minutes. You know what? It was perfect! Not mushy or soupy like traditional oatmeal, but tender and delicious like a soft granola. For me the recipe worked perfectly! I was specifically looking for an oatmeal recipe that wasn’t mushy and gloopy, and this one delivered! Perhaps you feel the recipe needs more liquid, but I do not. I think we are both entitled to our own opinions, without being unkind and condescending to the author for sharing her version of oatmeal. Cooking is very much about personal preference. I wish you would have shared your preference with more humility.
★★★★★
Jean
I absolutely love this oatmeal! I ran across your recipe last year and have made it numerous times. You are absolutely right that the few short minutes it takes to toast the oats makes all the difference—a big difference! I don’t usually leave reviews, but I’m happily making an exception. Thank you for sharing your recipe. It’s a delicious way to start the day, and the thought of it gets me out of bed earlier.
★★★★★
Sophia
Great idea to toast the oats! I have never loved oatmeal, but your method makes it so good. I love all of your recipes!
★★★★★
Kate
Thank you so much, Sophia!
David
thanks to making me cook the best oatmeal in the town hahahah, a few days back when i had a snacks bundle fro sweet snacking, it provoked me to take interest in cooking snacks and cookies and to have it as a part-time passion and my journey started, now I am having a great experience and you have a share in it thanks
★★★★★
Ashley Murray
Eating this right now as I type. It’s surprisingly good and a nice way to change up oatmeal for breakfast. I also LOVE the oatmeal from your cookbook. Thanks for continuing to share such amazing recipes.
★★★★★
Kate
Thank you, Ashley! Happy to hear it.
Maria
I made this today, it was great, thank you!
★★★★★
Vivian Haus
Thank you for this simple, but flavorful idea.
Loved it.
★★★★★
Will Clinton
I have been eating oatmeal as a healthier option instead of sugary cereal in the morning! My microwave method was soggy, and this is such an upgrade! I’ll definitely be doing this every few days to have great oatmeal around!
Thanks!
★★★★★
Kate
Happy to hear it, thanks Will!
Nancy
I made this yesterday for my youngest kid who loves oatmeal but is super picky about oatmeals consistency, flavor, etc. She loved it! Will definitely be making this again. Thanks for the recipe!
★★★★★
Kate
Hooray! Thanks for reporting back, Nancy!
Faith
This is delicious! I will always make oats this way from now on. Thank you!
★★★★★
Laurie Douglass - Wilson
Who would ever have thought to cook oats in a different way!? Amazingly yummy. I envision Mr. Quaker putting an alternative cooking method on his label now.
★★★★★
Kate
Love it! Thank you, Laurie.
Leslie
Absolutely perfect and delicious! The 1:1 ratio of oats to liquid is just right. Thank you for this recipe!
★★★★★
Kate
Hooray, thanks Leslie!
Elizabeth Velasquez
Would same ratios apply to sprouted oats?
Kate
Hi Elizabeth, I haven’t tried with sprouted oats. I imagine the ratio would work since it also works with quick-cooking oats. I just don’t know how the results would be (the quick-cooking oats were properly cooked but mushy, unlike old-fashioned). Please report back if you give it a try!
Elizabeth Velasquez
I tried it with sprouted oats and it worked! I added some coconut chips and toasted those along with the oats. Delicious!
★★★★★
Kate
Great! Thank you for sharing, Elizabeth.
Leia
I was so sceptical that I needed a recipe for something as simple as oatmeal, but this was life changing and I am never eating oatmeal any other way. Just so good. I found that once I add the water it needs about 30 seconds before I turn it off and let it sit.
★★★★★
Kate
Right? So glad you enjoyed these oats, Leia!
Linda
Made a few if your recipes, all have been very flavourful. I live my morning oats, made yours today, really enjoyed them. Thank you.
Kate
Thank you, Linda!
kathy
Well, I’m making this tonight! Never thought of using butter with oatmeal, but this looks delicious.
Chris L
Oh my goodness! What a wonderful and delicious way to cooking regular oats. So much flavour and not a gluey gloppy paste. Love that it can be made ahead and easily reheated for the morning rush. Absolutely delicious topped with whatever your tastebuds crave. THANK YOU KATE!!!
★★★★★
Kate
You’re welcome, Chris! Thank you for trying it and leaving a review.
Johnson Patricia V
I am wondering if you are familiar with oat groats. I toast them and then cook them like barley. Does not take that long. I eat them like any other oat meal. I like them with salt and pepper and butter. Would like other ideas.. patricia johnson
Oran Aviv
This is worth making just for the wonderful smell of the roasted oats!
It came out delicious, but a bit dry. I think my gas flame was too high. It was fun to watch the bubbles move inwards – “Mindfulness Oarmeal”, but mine got there in a minute.
The seven minute wait was perfect for taking dishes out of the dishwasher. I have a new morning routine! Thanks.
★★★★★
Kate
I like that idea! New morning routine, you’ve inspired me. Thanks for taking the time to comment, Oran.
Kathy
Hi, this was delicious. I only made one serving. 1 half cup oatmeal with about 1 tsp of butter and toasted it in the pan. Then added 1 half cup water with 1 half cup milk. Some raisins, cinnamon and some sweetener. Boiled and cooked it, stirring often until it thickened to a nice consistency. Very creamy and delicious. I know it was a little different than yours, but it worked for me. I’m not fond of leftovers and I’m the only one here eating oatmeal. Toasting the oats made all the difference. Thanks for your recipe.
Rebecca
This oatmeal was excellent and the texture was really great. I added Greek yogurt like you suggested as a topping with a little honey and it was a perfect meal to start a busy (and cold!) winter day. Thanks Kate!
★★★★★
Kate
Sounds delicious, Rebecca! Thank you for sharing.
Bethany
I followed the instructions as listed, and my oatmeal turned out perfectly. Added peanut butter and frozen blueberries to my bowl while the oatmeal was still hot. Every recipe I’ve made from your blog has been excellent. Thanks for continuing to develop delicious recipes and sharing them with the world!
★★★★★
Kate
I’m happy to hear that you loved it, Bethany! And delicious combinations. Thank you for your review.
Janine Barclay
I am struggling a bit with this recipe. When I try to toast the oats on the stove they are not changing color and so I turn it up and they start to burn. Maybe this is my stove?
Kate
Hi Janine! I’m sorry to hear that. Are they becoming fragrant before you turn the heat up?
Janine Barclay
I didn’t notice but my sense of smell isn’t the best. My partner liked it better anyway even if it was slightly burned. It is a new stove and I think I need to just get used to it. This is definitely better than regular oatmeal.
Pia
I loved this! I always toast my oats, but the rest of the technique — not stirring, and turning off the heat after brief boiling — was new to me. So easy and delicious. I added a little sugar and pie spices while toasting the oats, and a few tablespoons of chia seeds with some additional liquid to compensate. Ate it with a drizzle of maple syrup and heavy cream while sitting on the radiator in my 100-year old house. Perfect winter breakfast. Note, this has a toothsome texture which I loved, but it’s not a wet porridge so if you want that you’ll need to add more liquid.
★★★★★
Kate
I’m happy you enjoyed it, Pia. Thank you for sharing!
Ivory
I love good oatmeal, and your oatmeal looks amazingly yummy
★★★★★
Sandy Goudreau
I absolutely love this recipe and that I can reheat the leftovers! It was so easy to reheat and saves me a lot of time in the morning. I just add oat milk, cranberries, and chia seeds. Yum! Thanks for the recipe.
★★★★★
Sonia
Hi Kate, I just made your oatmeal this morning and it was perfect! I followed the recipe exactly as written and it’s a sure keeper – I’ll only be cooking oatmeal this way from now on!!
Christy Hablutzel
Absolutely delicious! My family hated oatmeal until now!
★★★★★
Kate
That’s great! It does really matter how it’s made. Thank you for your review, Christy!
Lisa Ward
Yummy! Perfect for a rainy spring morning! Your recipes rock!
★★★★★
Kate
I’m glad you enjoyed it, Lisa! Thank you for your review.
Sandra Rodrigues
Hi Kate! I will make this fantastic oats soon,but I need to ask you how big are the cups you used for it? I will be waiting for your reply. Thanks, Sandra
Kate
Hi Sandra, I use US measurements. This may be a helpful conversion chart for you if you are using metrics.
Sandra Rodrigues
Hi Kate! Thanks a lot for your quick reply and for your help! I will let you know how it worked out as soon as I try your oatmeal recipe. Best regards, Sandra
Christine
Surprisingly delicious for how super simple this recipe is! 5/5 recommend trying this technique for cooking oatmeal, will definitely be making this again. Thanks Kate!
★★★★★
Kate
You’re welcome, Christine!
Carolyn
So delicious! Followed recipe and the oats turned out just as described.
★★★★★
Kate
That’s great, Carolyn! Thank you for your review.
Jessi Summers
This came out delicious! I topped mine with strawberries, almonds, extra cinnamon, and maple syrup.
★★★★★
Kate
That’s great, Jessi! Thank you for your review.
karla
These oats were so good! I loved the texture. I even used the leftover coffee from the coffee pot for the full 2 cups of liquid :) I stirred in some maple syrup, raspberries and shredded coconut.Yum!
★★★★★
Alex
What will happen if I add protein powder to this recipe? Thank youNn
Kate
I haven’t tried it, sorry!