Adam and I eat oatmeal most mornings, so we’ve pretty much perfected our oatmeal recipe! Oatmeal is easy to make, heart-healthy, and filling. I’m sharing how I make it on the stove (my favorite method) and how to make oatmeal in the microwave for when you are short on time. When I’m not making these rolled oats, I make our favorite steel cut oats, this incredible baked oatmeal, or I prep these easy overnight oats a day or two before.
Key Ingredients
Old-Fashioned Rolled Oats: Our family uses a lot of rolled oats, which look like flat, roundish discs. I love their texture for oatmeal and use them to make granola bars, oatmeal cookies, and baked oatmeal. Quick oats become more mushy after cooking them, so I skip them for this recipe. If you have steel cut oats, take a look at our easy steel cut oats. Water or Milk: Most often, I use water to make my oatmeal, but for a creamier consistency, you can use milk or your favorite non-dairy milk. Salt: For the best oatmeal, add a pinch of salt to your saucepan while the oats cook. Flaxseed Meal (Optional): Just as my oatmeal finishes on the stove, I love to stir in a tablespoon or two of flaxseed meal. It bumps up the nutrients and makes the oats more creamy.
How to Make Oatmeal
My favorite way to cook oatmeal is on the stove. It takes about 10 minutes. If you are short on time or only making one serving, check the recipe for our microwave method. My preferred oatmeal ratio is one part oats to two parts liquid. In other words, use twice as much liquid as oats. If, as you are cooking, your oatmeal is too dry, add an extra splash of water or milk, and it will loosen up for you. To make oatmeal, you’ll bring your water (or milk) to a simmer, stir in the oats, and then turn the heat down to a low simmer. Cook them this way until most of the liquid is absorbed. Then, if you are adding it, stir in some flaxseed meal. In general, the cooking time will be 5 to 10 minutes. However, I usually buy extra-thick rolled oats, so my cooking time is closer to ten minutes (maybe a minute or two more). Then, you can serve your oatmeal however you like. You can see the three oatmeal recipes we love most in the photos. We rotate through these during the week. More Oatmeal Toppings:
Toasted nuts and seeds like walnuts, pecans, hazelnuts, or roasted pumpkin seeds Nut butter like peanut butter, almond butter, or cashew butter Chia seeds, hemp seeds, or ground flax Splash of cream or non-dairy milk Brown sugar, honey, or maple syrup Dried fruit (like cranberries, mulberries, or raisins) Fresh fruit like berries, bananas, or apples (try these stovetop cinnamon apples) Pumpkin butter, homemade applesauce, or apple butter Baking spices like cinnamon, nutmeg, or pumpkin pie spice Sautéed spinach or kale and a poached egg or soft boiled egg
You can make this oatmeal recipe with water, milk, or a combination of the two. For our everyday oatmeal, we stick with water, but for an extra creamy bowl of oatmeal, use 50% or all milk (dairy or non-dairy milk both work). 1 cup water, milk, non-dairy milk, or a combination Pinch salt 1 tablespoon flaxseed meal, optional 1/4 cup fresh fruit like berries or diced apples 1/4 teaspoon ground cinnamon Honey, maple syrup, or sugar to drizzle or sprinkle on top 2Take the saucepan off of the heat, stir in the flaxseed meal, and cover with a lid. Leave for one to two minutes, and then serve with your favorite oatmeal toppings. To make our everyday oatmeal, stir in 1/4 teaspoon of ground cinnamon, add a handful of blueberries, and top with a tablespoon of peanut butter.
