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How to Properly Cook Oatmeal – The Simplest Ways
Instructions
I pour the milk into a heavy-bottomed saucepan (so the porridge does not catch and burn) and put it on a medium heat. The milk must be whole milk, at least 3.2% fat – with skimmed milk the porridge turns out watery and bland. A thick base matters; thin aluminium pans cause the milk to scorch.
I bring the milk to the point of boiling over 5–7 minutes on a medium heat, but not to a rolling boil – otherwise it will boil over the edge. I watch it constantly: milk comes to the boil suddenly, especially whole farm milk. I turn the heat down to the lowest setting the moment the first bubbles and the characteristic hissing appear around the edges.
I add the oat flakes in a thin stream into the boiling milk, stirring constantly. This is the crucial moment: add them in a steady stream rather than all at once, and be sure to stir! That is the only way to keep the flakes from clumping into lumps. Once lumps have formed, no blender will break them up.
I cook over a medium heat, stirring now and then with a wooden spoon every 1–2 minutes. The exact cooking time depends on the type of flakes and it matters: undercooked flakes will be crunchy, overcooked ones turn into a paste. Keep an eye on the timer:
One minute before the porridge is done, I add the sugar, salt and a knob of butter. The salt is essential even in a sweet porridge – it brings out the sweetness and the other flavours. Butter added at the end gives a soft, creamy texture and that distinctive home-cooked aroma.
I take the pan off the heat and leave the porridge to stand under the lid for 2–3 minutes to steam through. During this time the residual steam spreads evenly inside, the flakes finish cooking and the porridge takes on a perfectly soft texture. Without this pause the porridge can be slightly runny.
The oatmeal is ready! I spoon it into bowls and serve it hot with seasonal fruit (apples, pears, bananas), fresh berries (blueberries, raspberries, strawberries), dried fruit (raisins, dried apricots, prunes), honey, maple syrup, nuts or seeds. The basic porridge is a base for any addition.
Tips
- 1
Stir the porridge now and then while it cooks with a long wooden spoon – without this the flakes catch on the bottom and an unpleasant taste develops.
- 2
Add dried fruit, nuts, honey or fresh fruit to taste – this turns the basic porridge into a proper breakfast with plenty of variety.
- 3
For a runnier porridge, increase the amount of milk or water to a ratio of 1:2.5 or even 1:3. I cook semolina porridge on a similar principle.
- 4
Extra No.3 flakes are ideal for children and quick breakfasts – they are the most tender and cook in just 3–5 minutes.
Other ways to cook oatmeal
- In the microwave: cover the flakes with water 1:2, cook for 3 minutes on maximum, add the milk and cook for another 3 minutes;
- In a slow cooker: use the "Milk Porridge" mode, a flakes-to-liquid ratio of 1:4, for 20 minutes;
- From whole oat grits: cook for 40–50 minutes at a ratio of 1:3, having soaked them first for 30 minutes;
- Lazy overnight oats: cover the flakes with milk or yoghurt 1:1.5 and leave to soak in the fridge for 8 hours.
FAQ
Which oat flakes are best to choose? +
Extra No.1 flakes are the largest and coarsest, cook in 15 minutes, and are considered the most nutritious for their fibre and vitamin content. Extra No.2 flakes are medium, cook in 10 minutes, and are the happy medium. Extra No.3 flakes are the thinnest and most tender, cook in 3–5 minutes, and are ideal for children and quick breakfasts. There are also instant flakes (ready without cooking) – these are less nutritious because of the heavy processing. Whole oat grits (Hercules) are the most nutritious of all, but need long cooking.
Do oat flakes need rinsing before cooking? +
Packaged flakes from trusted producers do not need rinsing – they are already cleaned and ready to cook. Loose flakes or those bought at a market are best picked over on a white plate to remove any stray debris, dark grains or small stones. I do not recommend rinsing them with water – the flakes swell at once and then cook poorly. Whole oat grits (Hercules) should always be rinsed and are best soaked for 30 minutes before cooking – this shortens the cooking time.
Can oatmeal be cooked on water alone? +
Yes, of course – this is a lighter, leaner option. Oatmeal cooked on water has only 70–75 kcal per 100 g compared with 88 kcal on milk. It suits strict diets, fasting and a vegan diet. On water the porridge is less tender and less aromatic, so make up for that by adding honey, fruit, cinnamon or vanilla. You can use plant-based milk (almond, oat, coconut) – it gives a similar milky character without animal fats.
What is best to serve oatmeal with for breakfast? +
Classic additions: fresh fruit (banana, apple, pear), berries (blueberries, raspberries, strawberries), dried fruit (raisins, dried apricots, prunes), honey, maple syrup, jam or preserves. Healthy additions: walnuts, almonds, pumpkin or sunflower seeds, flaxseed, chia. For a bit of spice: a pinch of cinnamon, cardamom, cocoa powder or grated chocolate. Oatmeal is a universal base that you can turn into a dessert or a nourishing breakfast for any taste and preference.
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