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Oatmeal

A simple, creamy stovetop oatmeal recipe that is endlessly customizable. Made with rolled oats, milk, and a pinch of salt, this warm bowl of oatmeal is the perfect canvas for all your favorite toppings.
Prep Time1 minute
Cook Time5 minutes
Resting Time1 minute
Total Time7 minutes
Course: Breakfast
Cuisine: American
Keyword: healthy breakfast, oatmeal, porridge, rolled oats, stovetop oatmeal
Servings: 1 serving
Calories: 180kcal

Equipment

  • Small Saucepan

Ingredients

Oatmeal Base

  • 1/2 cup rolled oats old-fashioned oats
  • 1/2 cup water
  • 1/2 cup milk dairy or non-dairy
  • 1 pinch of salt
  • 1/2 tsp cinnamon optional
  • 1 tsp butter optional, for toasting oats

Suggested Toppings

  • fresh or frozen fruit bananas, berries, apples
  • nut butter peanut butter, almond butter
  • chopped nuts walnuts, almonds, pecans
  • honey, maple syrup, or brown sugar to taste

Instructions

  • Combine the rolled oats, water, milk, and salt in a small saucepan. For an optional toasty flavor, melt the butter in the pan first and stir the dry oats for 3-4 minutes until fragrant before adding the liquids.
  • Set the heat to medium-high and bring the mixture to a gentle boil, stirring occasionally.
  • Once bubbling, reduce the heat to medium-low and let it simmer. Stir every 30 seconds or so to prevent sticking and to develop a creamy texture.
  • Cook for 3-5 minutes until most of the liquid has been absorbed and the oats are tender but still have a slight bite.
  • Remove from heat and let the oatmeal rest for 1 minute. It will thicken slightly as it sits. Stir in the cinnamon if using.
  • Transfer to a bowl and add your desired toppings. Serve immediately.

Notes

Microwave method: Combine oats, liquid, and salt in a deep microwave-safe bowl. Microwave on high for 90 seconds, stir, then continue in 30-second bursts until desired thickness. Total time is about 2.5-3 minutes.
Liquid ratio: Use a 1:2 ratio of oats to liquid for thick oatmeal. Increase liquid to 2.25 cups per 1/2 cup oats for a looser porridge.
Do not skip the salt. Even for sweet oatmeal, a pinch of salt enhances all the other flavors.
Storage: Cooked oatmeal keeps in the refrigerator for up to 4 days. Add a splash of milk when reheating to loosen the texture.
Overnight oats: Combine equal parts rolled oats and milk with a tablespoon of chia seeds in a jar. Refrigerate overnight and eat cold in the morning.

Nutrition

Calories: 180kcal | Carbohydrates: 28g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 160mg | Potassium: 200mg | Fiber: 4g | Sugar: 3g | Vitamin A: 60IU | Calcium: 160mg | Iron: 2mg