You can make oatmeal from scratch, meaning you can make it from that mysterious paper canister of oatmeal you see on the bottom shelf of the cereal aisle at the grocery store. This simple recipe kicks off my cooking for beginners series where I’m cooking every recipe from my junior high home economics cookbook.
Why This Recipe Works
Making oatmeal from scratch gives you complete control over flavor, sweetness, and texture. The stovetop method creates a creamier consistency than microwave packets while costing significantly less per serving. Plus, this basic cooking technique builds confidence for beginning cooks.
Table of Contents
Types of Oats Explained
- Old-Fashioned Oats – Whole oats that are steamed and rolled flat, cook in about 5 minutes
- Quick Oats – Rolled oats that are cut into smaller pieces, cook in about 1 minute
- Instant Oats – The most processed option, pre-cooked and dried, just add hot water
- Steel-Cut Oats – Whole oats that are chopped into pieces rather than rolled, cook in 20-30 minutes
Ingredients
- Toppings – Optional additions like fruit, nuts, or spices for personalization
- Rolled oats – The foundation of homemade oatmeal, available as old-fashioned, quick, or instant
- Water – Creates the perfect cooking medium for tender oats
- Salt – Enhances the natural flavor of the oats
- Milk – Optional addition for creamier texture and added richness
- Sweetener – Optional addition like honey, maple syrup, or brown sugar for desired sweetness
Step-by-Step Instructions
- Measure the appropriate amount of rolled oats into a medium saucepan.
- Add water and a pinch of salt to the saucepan.
- Place the saucepan over medium heat and bring to a gentle boil.
- Reduce heat to low and simmer, stirring occasionally.
- Cook until oats reach your desired consistency (about 5 minutes for old-fashioned oats).
- Remove from heat and let stand for 1 minute before serving.
- Serve with your favorite toppings and sweeteners.
Homemade Stovetop Oatmeal (Cooking Basics)
Learn how to make perfect oatmeal from scratch with this beginner-friendly guide. Creamy, customizable, and ready in just 7 minutes!
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Servings: 3
Calories: 91kcal
Ingredients
- 2 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 cup raisins
- 1 cup oatmeal quick or old fashioned
Instructions
- Bring the water, salt, and spices to a boil in a saucepan. Stir oatmeal and raisins into briskly boiling water. Cook 1 minute for quick or instant, or 5 minutes for old-fashioned. Stir occasionally. Cover the pan, remove from heat and let stand for a few minutes. Serve with brown sugar and milk if desired.
Video
Nutrition
Calories: 91kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 402mg | Potassium: 154mg | Fiber: 2g | Sugar: 0g | Vitamin C: 0.7mg | Calcium: 15mg | Iron: 1mg
Storage and Reheating
- Refrigeration: Store leftover oatmeal in an airtight container for up to 5 days
- Freezing: Portion into freezer-safe containers and freeze for up to 3 months
- Reheating: Add a splash of water or milk and microwave for 1-2 minutes, stirring halfway through
Creative Topping Ideas
Try these delicious combinations:
- Apple and cinnamon with a drizzle of maple syrup
- Banana and peanut butter with a sprinkle of chocolate chips
- Berries and honey with a spoonful of yogurt
- Pumpkin puree and pumpkin spice with pecans
- Savory option: curry powder with a fried egg (as my coworker recommends!)
Looking for great oatmeal recipes? Try these!
- Apple Cinnamon Oatmeal Recipe
- How to Make Overnight Oats
- Oatmeal Cake
- Oatmeal Coconut Cookies
- Oatmeal Raisin Muffins
Favorite Breakfast Recipes
- Chocolate Pancakes
- Egg McMuffin
- Eggs a la Goldenrod
- Funfetti Pancakes
- Ham and Cheddar Egg Bites
- Overnight Breakfast Strata Recipe
- Taco Bell Breakfast
- Wendy’s Breakfast Baconator
Check out more of my easy breakfast recipes and the best recipes for beginners here on CopyKat!
Can I use milk instead of water ? Will there be a big difference in taste ?
You can use milk, the taste will be richer.
I almost always eat old fashioned rolled oats raw just as any cold cereal. Been doing it since I was a kid. I’m 77 now.
I like rolled oats much better that instant. I want to go back further than Jr. high to my great great grandmothers day and make rolled oats from whole grains from the field. Does anyone have a clue?
Actually, you don’t have to put milk in it to make it creamy. Just take the old fashioned oats (I like the extra thick variety) and start it in cold water. As the mixture heats up to boiling, the resulting oatmeal is very creamy. The thinner the oat flake, the creamier the oatmeal.
I like creamier oatmeal, so I would have add a bit of milk to the end product. Looks good!
What a fun idea for a series!
I have to say some of the food had been surprisingly good. Most of these recipes I haven’t cooked ever.