Few things are as comforting or satiating as a bowl of oatmeal when it’s made right. Every spoonful is like a warm, cozy hug. What started as a simple peasant meal of necessity is now considered part of a healthy, well-balanced diet. You can enjoy oatmeal warm or cold (despite what Goldilocks might have to say) for just about any meal of the day.
Porridge can be made with different types of grains, but oats are the most common. Steel-cut, old-fashioned rolled, and instant oats are all excellent options for your morning bowl. It all comes down to how much time and energy you have. We like to set aside a few minutes over the weekend to make a big batch that can be enjoyed by the whole family for the week to come. Learn how to cook and eat oatmeal with our essential guide. We’re confident it will become your new go-to breakfast.
Steel-Cut Oats
Steel-cut oats are whole grains made by splitting the whole oat groat into two or three pieces with a steel blade. They are the least processed of the three main types of oats, and because of that, they take the longest time to cook. The resulting texture is heartier and more chewy than rolled or instant oats—it’s a mixture that’s guaranteed to stick to your ribs.
- Stovetop oatmeal: The most common way to make oatmeal is simply on the stovetop. You can use any type of oats, but steel-cut oats have a perfectly hearty and satisfying texture. Keep the seasonings simple to let their toothsome bite shine through–all you need is a touch of brown sugar and some warming spices like cinnamon, nutmeg, and/or ginger. To mix things up, consider toppings like fruit (fresh, dried, grilled, or as a compote), maple syrup, nuts, nut butter, seeds, or shaved coconut.
- Savory oatmeal: There’s no rule that says oatmeal has to be sweet. Instead of the usual sugar and cinnamon, stir in some grated cheddar or Parmigiano-Reggiano cheese; top with crispy bacon bits or slow-roasted cherry tomatoes, or serve with a fried or poached egg and fresh herbs.
Old-Fashioned Rolled Oats
Slightly more processed than steel-cut oats, rolled oats are made by steaming and rolling the oat groats before allowing them to dry. The husk is removed in the process, so they cook more quickly. They still have a lovely nutty flavor and great texture.
- Muesli: Rolled oats are perfect for muesli, a breakfast cereal often made with nuts, seeds, and dried fruit. Enjoy a bowl with cold milk or a dollop of Greek yogurt.
- Baked oatmeal: Forgo the stovetop method and let the oven do the work for you with baked oatmeal. No need to stir—simply combine everything in a baking dish, and it’ll be ready in about 30 minutes. Scatter some frozen berries on top, and they’ll melt into the oatmeal as it bakes, becoming jammy and delicious.
Instant Oats
Jason Donnelly
Instant oats are hulled, steamed, rolled, dried, and milled even further, so they cook quickly and have a rather soft and homogenous texture. They’re perfect for a lot of recipes.
- Overnight oats: This no-cook breakfast dish is so simple. Pile everything into a jar at night and you’ll have a hearty meal by the morning. The oats will soak up the milk just enough to leave them creamy.
- Parfaits: For another quick on-the-go breakfast, layer cooked oatmeal with yogurt, fresh fruit, nuts, and seeds.
- Smoothies: Leftover instant oatmeal is a simple way to thicken a smoothie–plus it adds some extra protein and fiber. Try combining bananas, pineapple, and mango for a tropical vibe, or opt for something extra sweet, like chocolate and nut butter.
The Right Way to Cook Oatmeal
No matter which type of oat you choose, the cooking method is the same.
- Combine liquid (water or dairy milk or an alternative milk) and oats in a saucepan.
- Bring to a boil, then reduce the heat to a gentle simmer.
- Cook until the oats are tender and the porridge is creamy.
- Stir in sugar, spices, or whatever else you like to flavor the mixture.
Where the types of oats differ is with the liquid ratios and timing.
- Steel-cut: Use 1 part oats to 3 parts liquid and cook for 20 to 30 minutes.
- Rolled: Use 1 part oats to 2 parts liquid and cook for 10 to 15 minutes.
- Instant: Use 1 part oats to 2 parts liquid and cook for about 5 minutes.
To store cooked oatmeal properly: Spread it onto a rimmed baking sheet and let it cool completely. Transfer to an airtight container and store it in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat gently in a saucepan over medium heat, adding a little milk or water to loosen the oatmeal.
