Quick and versatile, oatmeal is a staple in any busy cook’s breakfast routine. As a breakfast cook at a lodge, I made a big batch almost every morning. But when oatmeal is underseasoned or overcooked, the results are underwhelming, to say the least.
Here are my expert tips for making a perfect bowl of oatmeal using simple techniques and ingredients you already have on hand.
1. Get the proportions right.
In its simplest form, oatmeal is made with just two ingredients: oats and a liquid (usually water or milk). Add too much liquid and it will be loose and runny. Not enough and it will become rubbery. Mine is the golden ratio. 1 part oats to 1 1/2 parts liquid. As for the type of liquid…
2. Exchange water for milk.
Water may be the standard liquid choice, but Whole milk produces creamy oatmeal.. For an easy upgrade, substitute half or all of the water for the milk. Oat milk There’s a great non-dairy alternative — look for a brand with a simple ingredients list, no sweeteners or stabilizers.
You can use any type of liquid to make oatmeal, so don’t be afraid to think outside the box. Cook oats in coconut milk and mix with fresh or canned pineapple for a tropical-inspired breakfast. Use chicken stock as a liquid to make a flavorful porridge. Top with a soft-boiled egg and a drizzle of chile for a protein-rich breakfast.
3. Don’t forget the seasoning
Add a pinch of salt to it. A pot of riceWhy not the same for oats? Like any other grain, oatmeal tastes best when it’s cooked. I add a pinch of salt to my oatmeal as it cooks, then finish off the bowl with a spoonful of sugar. Choose a darker sugar, such as brown sugar or maple syrup, for a more complex flavor.
4. Add dry fruits
Fresh fruit adds a welcome glow to a bowl of oatmeal, but I don’t always have it. When bananas are a little too green or fresh raspberries have gone moldy overnight, I reach for dried fruit to upgrade my oatmeal. Dried cranberries bring a cough note, but dried apples, blueberries, or raisins also work well. Mix dried fruit into your oatmeal at the beginning of the cooking process so it soaks in the hot liquid and rehydrates.
5. Stir, stir, stir
If you are cooking oats on the stove, Hustle is the key to success. As with risotto, stirring oats while cooking releases their starches, resulting in a creamier finish. Once the liquid comes to a boil, reduce the heat and stir until the porridge thickens to the desired consistency.
6. Do not overcook the oats.
It’s easy to overcook oats, turning them thick and rubbery in the blink of an eye. The time will vary based on the type of oats you are using, but the oats should be cooked until they are “al dente,” retaining a slight bite. You’ll know they’re done when the texture is thick and creamy, but you can still distinguish individual grains.
7. Cook oatmeal in a rice cooker
If mornings are the busiest time in your household, use this hack to make a breakfast handoff. Simply combine the oats and liquid in a rice cooker, add a pinch of salt, and set it to “cook.” The rice cooker will automatically switch to “hot” after the oats are cooked.