Oatmeal, the classic morning staple. Loved by young and old, and there’s no wonder why, oats make a hearty and filling meal. They give your body the energy and nutrients it needs without weighing you down. Here’s my guide on How to Make Oatmeal, along with three flavour-packed, creamy and delicious oatmeal recipes.
How to Make Oatmeal
I love oats, and I eat them all the time! It’s the one thing I buy in large amounts, and often. Whether it’s a classic oatmeal recipe or a batch of overnight oats, they make a regular appearance at my breakfast table. Heck, when I know I’m going to have a busy week, I even make oatmeal breakfast cookies or muffins.
One of the things I love about oatmeal is that it’s quick and easy to prepare. You can customize it with any topping, and it keeps you full with lots of energy throughout the morning or even for the day. I strongly believe that oatmeal is good for any time of the day⏤Mocha and chocolate chip oats or Chocolate peanut butter oats are definitely dessert-worthy!
“GOODBYE to instant oatmeal packs forever!!!”
Making oatmeal is easy and delicious; you’ll be saying goodbye to instant oatmeal packs forever! Plus, once you ditch the packets, you’ll be enjoying a nourishing bowl of goodness just the way you want it to taste.
What oats should you use?
There are three different types of oats used for oatmeal; the difference is all in the processing. The closer the oatmeal is to the grout state, the closer it is to being a whole-grain. The processing of the grain affects the taste, texture, and cooking times.
- Steel-Cut Oats: These oats are the closest to the original oat grout; they’re chewy and take the longest to cook.
- Old Fashion Oats: The in-between oats. Less processed than the quick oats but more than the steel-cut oats. The cooking time for these oats is less than the steel-cut, and the texture is mushier. Old fashion oats are the most used oats in most oatmeal recipes.
- Instant Oats: They cook quickly and are the mushiest of the three. I prefer to use these for oat flour or baby food, and I avoid cooking with them. They’re not that much quicker than the old fashion, and they have less texture.
I’m all about delicious oatmeal that you’ll actually be looking forward to the next day. While oatmeal can be made with just oats and water, who truly wants to eat that? So, here are a few more ingredient options made from basic pantry staples. The best part is that they won’t take much time or effort to add.
- Rolled oats: Also known as Old fashion oats. These oats will retain their shape yet become deliciously creamy in the mix. They also continue to absorb liquid as they sit.
- Milk: You can use any kind of milk or even yogurt in your oatmeal. It adds more flavour than water, and choosing a dairy-free option will add creaminess without adding a lot of extra calories.
- Fats: I like adding a little butter for overall flavour; it adds a very nice subtle flavour and richness to the oatmeal.
- Sweeteners: Maple syrup and honey are natural, antioxidant-packed sweeteners that add just the right amount of sweetness and flavour. They’re my first choice, but any sweetener, such as sugar and stevia, can also be used.
- Salt: This ingredient may sound like an odd ingredient for oats, but it balances and intensifies the flavours; trust me, you don’t want to leave it out.
- Flavour boosters: I love adding spices and extracts to my base recipe, but either can be left out or increased depending on your taste.
Three topping ideas
Today I’m sharing my top three ways of making oatmeal: My go-to base recipe and three variations, which I’ll describe below.
Berry Fresh: A classic oatmeal combination of fresh berries, vanilla, cinnamon, and yogurt. Simple, delicious and easy.
Blueberry & Banana: Shredded apples, chia seeds, honey, fresh blueberries, banana and hemp seeds. Naturally sweet and delicious.
Apricot with Tahini Caramel: Just two-words TAHINI CARAMEL…. let that sink for a just minute.
This surprising topping isn’t just for oatmeal; you can top it on toast, nourish bowls and cinnamon buns; there’s no end to the many uses of tahini caramel. Oh yeah, there’s also dried apricots, pomegranates, ground pistachios, sesame seeds and honey topped on this variation.
Tips on how to make oatmeal
- Let the oats stand: Letting the oats cool slightly allows them to continue thickening and intensifying the flavours.
- Taste test: As your cooking the oats, give them a quick taste test and add a little extra flavouring if needed.
- Cook it to your liking. Pay attention to the oat to liquid ratio, which is usually printed on the oats package. For reference, it’s always 1/2 cup oats to 1 cup of liquid. If you use less liquid, it may not fully cook all the oats.
- Don’t forget the salt. It has a way of making the oats less bland and really enhances the flavour. It’s hard to explain, but a pinch of salt brings out the oats’ sweetness and nuttiness.