This morning, I’m going to teach you how to make the perfect bowl of oatmeal.
I used to make my oats in the microwave every morning during the week, but every so often, when I made oats on the stove, the taste was so much richer and fuller than the microwave kind that it was hard to go back. We don’t all have time to spend 20+ minutes on breakfast every morning, so I’m a big fan of whipping up a big batch with 3 or 4 servings in the beginning of the week and reheating it later on. Having a good breakfast already made for your saves a lot of time in the morning- when those extra minutes matter most- and ensures you don’t miss out on quality nutrition. It sets a great tone for the rest of the day!
So, on to Perfect Oatmeal! My secret? Texture. The combination of rolled oats and Wheatena (or oat bran) is oh-so-satisfying.
My second secret? Mix-ins! I use a lot of ingredients, both during the cooking process and after.
PERFECT STOVETOP OATMEAL
Makes 4 servings
Ingredients
- 1 cup rolled oats*
- 2/3 cup Wheatena (or oat bran)
- 3.5- 4 cups water
- 1/2 t salt
- 1 t vanilla
- 4 T chia seeds
- almond milk, or other milk, to taste
- 6 egg whites (optional)
- 3 T protein powder (optional)
*If using steel-cut variety, use 1/2 cup oats. It will take longer to cook this way, but the flavor and texture will be worth it!
Combine oats, Wheatena, water and salt in a medium-sized saucepan. Bring to a boil. Reduce to a simmer, and stir occasionally to keep oats from burning the bottom of the pan. When almost all of the water has been cooked down,
When oats are nice and thick, turn off heat and mix in vanilla, chia seeds, egg whites and protein powder, if using.
Have your containers ready so you can portion out your servings and put them into the fridge. Stir almond milk into the bowl you’re using now. When you reheat the next serving tomorrow, mix the almond milk in first before microwaving it. The texture stays nice and creamy this way.
Do not- I repeat do not- wait until after you finish eating to start cleaning your pot. You don’t have to scrub it down now, but fill the pot up with water and soap to save yourself some misery later.
That’s it! You’ve made yourself four delicious breakfasts in under twenty minutes. And now the fun part: adding toppings! Here are some of my favorite recent bowls of oats.
Thanksgiving Pie Oatmeal: mixed with pumpkin purée and topped with lemon curd, pumpkin butter, pumpkin pie spice and Artisana pecan butter
Coconut Cashew Oats: cinnamon, salt, stevia, 1/2 banana, Artisana coconut butter and Artisana cashew butter
Granola Oats: cinnamon, salt, stevia, 1/2 banana, almond butter, Vanilla Almond Galaxy Granola
Simple Cottage Oats: cinnamon, nutmeg, 1/2 banana, 1% milk and almond butter
What is your favorite breakfast? What are your tips for making it really special?
oh! i’m SO glad you posted this
i’ve always wondered how you got your oatmeal to look so gorgeous haha. i think i’ve got to get on the triple batch game so that i’m not slaving away every night haha
chyeaaaaaaaaaaaa!!!!!!!!! Loved this!!!!!! Thank you for the tutorial!
I, too, always make a large batch of oats for the week (as my commute won’t allow me to make it the morning of) but I always add the stuff after. I’m definitely going to try it your way!
Fab post! I recently got hooked on stove top oats rather than mircowaved oats – so much creamier, and I love adding egg whites too. I’ve never thought about making up a batch in bulk and then just reheating on a morning, I may give that a try
ok so when you reheat do you do that again on the stove or in the microwave?
Beautiful! Don’t you think Almond Milk makes all the difference? It gives that great nutty flavor. I heart my almond milk. I should start doing make aheads for Josh and I
sooo glad you posted this. i actually bought rolled oats the other day and have been meaning to look up how to use em…
ps. those photos are looking great!
pps. how much is your serving, 1 “bowl”? looks like maybe a cup – cup and a half?
GIRLLLLLLL this is making me want oatmeal NOW!!!!! i love this!
Great tutorial! I really love my breakfast parfaits…and I’ve posted a detailed how-to on my method:)
amazing! I love oatmeal during these cold months!
Oh man I’m coming to your place for breakfast! I’m usually too lazy and do microwave but use the defrost setting and just cook for 5-8 minutes. It’s almost like slow cooking. The problem with making “4 servings” for me is that I don’t measure it out and it never lasts me 4 servings, or if it’s in the fridge,I I’ll eat it as a snack later. I tend to do more cereal, granola mixes and top them the same way as oats in the morning. I just like the satisfying crunch and the cold milk or yogurt. Oatmeal makes me feel warm and cozy so I crave it more as a bedtime snack. BUT I noticed the other morning when I made a barley/ oat mix for breakfast, I was full forever! I wonder what the difference is between that at my cereal mixes?
yay! i’ve always wondered how your bowls come out so perfectly textured
great tutorial!
Brilliant idea to mix the oats with Wheatena! Thanks!
love the post & tutorial…
I had NO IDEA you had a wrist tattoo! That’s why i notice in this post, of cousre, not the food. The tat
I have been thinking of getting one but just got my sleeve..should probably take a tat break for a bit.
I keep trying to figure this recipe out– it looks like you add the egg whites after the heat is off– do you then cook them or just let them cook when you reheat the next day a bit?