How to Make the Best Oatmeal
The trick to making the best oatmeal? Toast it in the pot first. This oatmeal recipe is flavorful, fluffy and truly delicious! Learn how here.
Updated by Kathryne Taylor on August 29, 2024
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
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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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.
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!!
Absolutely delicious! My family hated oatmeal until now!
That’s great! It does really matter how it’s made. Thank you for your review, Christy!
Yummy! Perfect for a rainy spring morning! Your recipes rock!
I’m glad you enjoyed it, Lisa! Thank you for your review.
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
Hi Sandra, I use US measurements. This may be a helpful conversion chart for you if you are using metrics.
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
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!
You’re welcome, Christine!
So delicious! Followed recipe and the oats turned out just as described.
That’s great, Carolyn! Thank you for your review.
This came out delicious! I topped mine with strawberries, almonds, extra cinnamon, and maple syrup.
That’s great, Jessi! Thank you for your review.
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!
What will happen if I add protein powder to this recipe? Thank youNn
I haven’t tried it, sorry!
We just tried this recipe and we did not care for it. By the time it was fine it was dried out on the top and mushy at the bottom. I found it to be bland and quite frankly not that good. I would recommend adding more liquid to you recipe to prevent it from drying out on the top layer. When the top gets dried out and the bottom does not it gets very lumpy and mushy throughout the bowl as you try and stir it in. I do hope you can prefect it as it sounded delicious.
Hi Sam, I’m sorry to hear you had a bad experience. It sounds like either the ratios were off or you used a larger pot. I tested this several times without that experience.
Omggg this is so GOOD! I was trying to make myself like oatmeal because it’s filling and nutritious. However, I hated the slime and mush that came with it. I made this easy recipe and fell in love with oatmeal. This is literally the only recipe I’m following. Thank you <3
Hooray! I’m glad this one won you over, Ashely. I appreciate your review.
Mine came out super wet, ughhh! Don’t know what I need wrong
Hi Kristen, I’m sorry you didn’t have great results. Did you cook it high enough/long enough and ensure the liquid ratio was correct?
OMG! I never comment on recipes, but I NEED to tell you this is the best! For people like me who normally struggle to force down oatmeal because of texture, this is a God send. Seriously. If you like the really creamy traditional slop texture then check the picture at the top and reevaluate. But if you make it like she says it’s a perfect base for a bowl of oatmeal. I added brown sugar and it was perfect, but I got so excited to try different combos I ended up throwing in dried cherries and slivered almonds too! Now I’m trying not to eat the whole lot myself before my family wakes up! THANK YOU.
TLDR if you like oats but not slimy or “creamy” oatmeal and struggle with oatmeal texture you’ll love it.
I’m glad you did! Thank you for sharing, Ashely.
Hi Kate! Can this oatmeal be kept in the freezer? If yes, then how long for? Thanks
Hi Farhin! I haven’t tried it and not sure about freezing this one. Sorry!
I already liked oatmeal- but I LOVE this! And it’s so easy too! Another winner recipe, Kate. =)
Hooray! I’m glad this one sent you to the love category. I appreciate your review, Lisa.
This is truly the best oats! I’ve gotten used to eating oats as a way to support my milk supply, never having eaten them before in my whole 27 years of life. And this has changed how i feel. I love these oats! I can’t believe it doesn’t say to do this on oats packets. Revolutionary!
Thank you, Kasey! I’m glad you enjoy this oatmeal.
I tried this recipe and I just love it! I throw in some rsisins and toasted nuts and it is so satisfying!A person can add some sweeteners like brown sugar or maple syrup if they like sweet. It’s like my morning comfort food
Awesome!!! So many people are looking for porridge not oatmeal I get tired of eating wallpaper paste ha ha
Delicious! Changed the way I eat oatmeal forever! Thank you!
Hooray! That’s great, Ashely. I appreciate your review.
Wow this is a delicious method to make oatmeal . I enjoyed every spoonful. Super simple , very flavorful and healthy .
If you don’t care for sloppy oatmeal this recipe is the answer for that !!
Highly recommend !
Thank you for sharing, Jesse!
G’day from Australia Kate
Toasted my oats with butter as you described
What a difference to the flavour
Myam Myam
I love my morning oats which is excellent for reducing bad ldl cholesterol
I like BBM mine with a dash of salt
The Scots way …
Cheerio
Jayx
Great recipe! My oats had a great texture and flavor. I have a bit of a sweet issue so I added warm peaches, brown sugar, cinnamon and butter in an additional sauce pan and then poured it over the oats in the end. My daughter and I loved it!
I used the butter, almond milk, and cinnamon and added brown sugar and raisins when serving. Picky preschooler ate 2 servings and said it was like an oatmeal cookie. The texture was great.
This was delicious! I am not a huge fan of oatmeal, but this was sooo good!
I was recently diagnosed with diabetes and was looking for some healthy breakfast options and found this! It was AMAZING!! I look forward to trying more of your recipes.
I’m glad you enjoyed it, Carla!
Can I toast the oats in the oven and keep them in a jar for future use?
Hi Barbara, I haven’t tried it so I can’t say for sure.
Kate, you never fail me! I love trying out your delicious recipes and this oatmeal recipe is one I’ll come back to time and time again. I’ve been trying to find an oatmeal recipe that I enjoy and this one is perfect! Thank you for your recipes, I love them!
Thank you! I’m glad you have such confidence in my recipes, Ashley.
Hi everyone! I just came across this recipe I’m excited and i can’t wait to try it right now!
I noticed no one likes theirs mushy lol! Well unfortunately I have to eat mine mushy because I’m unable to chew at all not even a little. I was wondering if you could help me tweak your recipe to make the oats much softer?
Hi! You can let it cook a little longer to get to your tastes. You may need to add a bit more liquid to get it to your ideal consistency. I hope you can make it work!
I made this recipe exactly as written subbing with unsweetened almond milk. It was excellent! We topped with a bit of non dairy cream, banana slices and maple syrup.
Thank you for sharing, Monique!
Genius!
I’m glad you enjoy this oatmeal, Leah!
Yes! Toasted oatmeal is fav! I simply toast on rimmed cookie sheets in the oven. Then put the hot oatmeal into a bowl and Mix in butter and honey. When cool, I store in a container in my pantry. It is an instant snack Right from the container. Mix into smoothies, yogurt, etc. or just continue with the oatmeal recipe for a nice warm bowl of oatmeal.
My husband was moaning and groaning this morning when I served this. After a few bites, his eyes lit up and he proclaimed that the oatmeal was the best he has ever tasted. Thanks !!
I love that it won him over, Teddi!
This was amazing!! I hate the texture of oatmeal but this is rich, velvety, nutty and awesome!! Thank you!
You’re welcome, Kristen!
I’m not an oatmeal fan but always wanted to be. Obviously for health reasons and convenience. This is the recipe that changed my mind on oatmeal. I can’t believe how delicious it is with your clear & simple steps. Thank you for your wonderful recipes!
I’m happy to hear that, Krista! Thank you for your review.
This oatmeal is delicious! First I made it with the full amount of coconut oil and then today I tried it with half the amount. Just as good. I add more than a pinch of cinnamon, walnuts, raisins, toasted coconut, and banana.
Great to hear, Sue! I appreciate you taking the time to share how you made it.
Delicious with or without butter! I love the texture. I’ve been making it on Mondays for my work week ahead. You have awesome recipes.
The best oatmeal I’ve ever made! That toasted nutty flavor is really good, & it’s not mushy!! Thanks!
Great to hear, Debbie! I appreciate your review.
The Best oatmeal I’ve had! Love the flavor & texture. I added broken pecans after toasting the oats and thawed (warm) raspberries after the seven minutes. Can’t wait to have another bowl tomorrow.
Thank you for another great recipe.
That’s great to hear, Linda! Thank you for your review.
Delicious! Skipped the butter (cause i didnt have any) and cooked down some apples.
I tried today and I don’t know where I went wrong, but my oatmeal was still mushy I love this recipe and want to figure it out!
I’m sorry to hear that! Make sure your heat isn’t too high and you follow the timing. What size pot did you use?
I used a sauce pan size. I wondered if I should try a bigger pot where the oats can cook more evenly.
I always liked oatmeal, but this recipe notches it up just enough to make the oatmeal all the more flavourful and satisfying. Plus the texture is definitely better! I will be making my oatmeal this way from now on. Thanks Kate! Your recipes honestly never disappoint.
Thank you, Emma! I’m delighted you love this oatmeal.
Stumbled upon this recipe when googling best ways to eat oatmeal and I’m so glad I did! By far the best bowl of oatmeal I’ve ever had. Can’t wait to try more of your recipes!
Love to hear that, Shannah! I appreciate your review
I think depending on the oats the amount of water might need adjusting. Mine turned out a bit soggy but still tasted amazing. I added blueberries while they were cooking and topped with maple syrup and greek yogurt.
Hi Ashely, I’m sorry to hear that. What size of pot did you use? Thank you for sharing!
Dear K+C
Went on a search to up my oatmeal game this morning and found you!
As a long time oatmealer I had perfected my recipe over the years to include a grated Envy apple along with Bobs Redmill gf rolled oats and otherwise following the recipie on the package
Naturally I thought to combine the 2 recipes and it didn’t come out bad.
1tsp coconut oil melted in saucepan
1cup oats stirred in
Salt
Stir 3 min
Add grated apple and cinnamon and stir 1 min
2 cups water
Cook 10 min and sit for 4
Yummy stuff if a little burnt
Next time I’ll keep the burner to 5 not 7
And probably use butter instead
Thanks for the inspiration
C
Im going to make this in the morning!! I’m not a big oatmeal lover, but the oatmeal I have liked looked just like yours! Thanks os much for sharing this recipe!
You’re welcome, Susan!
That really IS the best oatmeal!! Delicious!! Thank you
Thank you, Erica! I appreciate your review.
Best oatmeal indeed!
Toasting the oat and adding a pinch of salt truly changes everything. I also added cashew purée (super creamy) and some cane sugar un the end. It made for a great “goûter”, thank you Kate!
Thank you for sharing! I’m glad you loved it, Marion.
Great recipe! Came out delicious.
Question: when reheating the leftovers, how would you suggest doing so to retain the texture and fluffiness? I’m worried about making it too thick or gooey.
Love that you played with the traditional ratios here. So much better than other oatmeals I’ve had. My wife loves this as well. Will be making for her daily as we have a newborn in the house (and probably long after he’s not a newborn anymore ;-) ). Thanks!
It is best right away, but you can reheat in the microwave. Congratulations on the baby!
We love it!! i put apples, walnuts, raisins and divine jam and little vanilla sugar!!!