What if I told you there’s a more delicious method to cook oatmeal? Forget about the instructions on the bag’s back. It’s about time I shared my favorite way of making homemade oatmeal.
This oatmeal is tasty and fluffy rather than soggy. It’s far superior to instant oatmeal packets or traditional stovetop oatmeal. I look forward to these oats in the morning; they also make excellent leftovers.
The secret is to toast the old-fashioned oats in the saucepan before adding any liquid. This emphasizes their natural nuttiness. The rest of the specifics are below, but it’s pretty simple to execute and well worth the extra few minutes.
How to Make Oatmeal
This simple oatmeal dish produces remarkable effects. It’s also quick!
The complete recipe is included below, but here’s the gist:
- In a saucepan, melt the butter or coconut oil. Technically, you can toast the oats in a dry skillet. However a little butter or coconut oil enhances the flavor.
- Cook, stirring constantly, until the old-fashioned oats smell deliciously toasted. Old-fashioned oats often rolled oats, are essential in this recipe. Steel-cut oats require much more time on the burner than quick-cooking oats.
- Pour in the milk, water, cinnamon, and salt. Use your preferred milk, or replace it with an equal amount of water for simplicity. The cinnamon is optional, but it adds a pleasant complementing taste. Salt merely improves the other flavors, oatmeal without salt seems dull, and oatmeal does not have to be bland.
- Stir and cook for several minutes, then remove from the fire, cover, and set aside for 7 minutes. It will magically convert into the finest oatmeal you’ve ever had throughout that time!
Favorite Oatmeal Toppings
- Fruit: fresh or frozen berries (strawberries, raspberries, blueberries) or fresh pomegranate
- Fruit compote or chia jam
- Maple syrup or honey drizzle
- a pat of butter or a slick of thick cream
- entire chia seeds, flax seeds, or ground flaxseed
- Greek yogurt with a pinch of warming spices, such as additional cinnamon, ground ginger, or pumpkin spice
- Peanut butter, almond butter, or pecan butter are examples of nut butter.
To make your oatmeal last longer, top it with a big nut butter or Greek yogurt dollop. They both provide some delightful creaminess as well as nutritious protein and fat.
The Benefits of Oatmeal
Oatmeal is a heart-healthy whole grain that contains a range of vitamins, minerals, and antioxidants. One serving of this oatmeal provides a decent source of potassium, phosphorus, magnesium, and thiamin (vitamin B1), according to my nutrition breakdown, which you can check in full below the recipe.
Oats also contain beta-glucan, a soluble fiber with numerous health benefits. Beta-glucan fiber has been shown to lower LDL and total cholesterol levels, promote the growth of beneficial bacteria in the digestive tract and reduce blood sugar and insulin response. In addition, because of beta-glucan, you feel full after eating a bowl of oats.
What is the secret to producing the best oatmeal? To begin, toast it in the pot. This oatmeal is rich, fluffy, and delectable! The recipe makes 4 bowls of oatmeal, and leftovers keep for about 4 days.
- 2 tbsp unsalted butter (or coconut oil)
- 2 cup oats, rolled
- 12 cups of water
- 12 cup milk of choice or extra water
- a generous spoonful of coarse salt
- 1 tsp ground cinnamon (optional)
- In a medium-to-large saucepan over medium heat, melt the butter. When the butter has melted, add the oats and toss to coat. Cook, stirring regularly, for 4 to 6 minutes or until the oats smell toasty and some turn gently golden.
- Pour in the water and milk, being careful not to spatter. If used, season with salt and cinnamon. Stir to distribute the oats properly, then watch the pot until the liquid bubbles rapidly around the edges. Cook for another 3 minutes or until the bubbles grow a couple of inches toward the center of the pot.
- Turn off the heat and cover the saucepan. Switch the pot to an excellent burner if you’re using an electric range. If you’re using a gas cooktop, let it alone. Allow the covered pot to rest for 7 minutes.
- Remove the cover when the timer goes off to check on the oats. When the oats seem slightly dry and separated on top, with very little liquid remaining at the bottom of the pot, they are done. If it’s still too wet, recover the bank and set it aside for another 1 to 2 minutes. As desired, serve.
- Leftover oatmeal will keep in the refrigerator for about 4 days. Allow the oats to cool to room temperature before covering and refrigerating.