How To Make Oatmeal 10x Better, According to an Expert

Quick and versatile, oatmeal is a staple in any busy cook’s breakfast routine. As a breakfast cook at a lodge, I made a big batch nearly every morning. But when oatmeal is unseasoned or overcooked, the results are lackluster, to say the least. 

Here are my expert tips for making a better bowl of oatmeal using simple techniques and ingredients you already have.

1. Get the ratio right

In its simplest form, oatmeal is made with just two ingredients: oats and liquid (typically water or milk). Add too much liquid and it will be loose and runny; not enough and it’ll turn rubbery. My golden ratio is 1 part oats to 1 1/2 parts liquid. As for the type of liquid…

2. Swap water for milk

Water might be the standard liquid choice, but whole milk yields the creamiest oatmeal. For an easy upgrade, swap half or all of the water for milk. Oat milk is a great non-dairy alternative—look for a brand with a simple ingredient list, sans sweeteners or stabilizers.

You can use any type of liquid to make oatmeal, so don’t be afraid to think outside the box. Cook the oats in coconut milk and mix in fresh or canned pineapple for a tropical-inspired breakfast. Use chicken stock as the liquid to make savory oatmeal; top with a soft-boiled egg and a drizzle of chile crisp for a protein-rich breakfast.

3. Don’t forget the seasoning

You add a pinch of salt to a pot of rice—why not do the same for oats? Like any other grain, oatmeal tastes better when it’s seasoned. I always add a pinch of salt to my oatmeal as it cooks, then finish the bowl with a spoonful of sugar. Pick a darker sugar, like brown sugar or maple syrup, for a more complex flavor.

4. Add dried fruit

Fresh fruit brings welcome brightness to a bowl of oatmeal, but I don’t always have it on hand. When the bananas are a bit too green or the fresh raspberries have grown moldy overnight, I reach for shelf-stable dried fruit to upgrade my oatmeal. Dried cranberries bring a note of tartness, but dried apples, blueberries, or raisins also work well. Mix the dried fruit into your oatmeal at the start of the cooking process so it plumps up and rehydrates in the warm liquid.

5. Stir, stir, stir

If you’re cooking oats on the stovetop, stirring is the key to success. Like with risotto, stirring the oats as they cook releases their starches, resulting in a creamier finish. Once the liquid comes to a simmer, lower the heat and stir until the oatmeal thickens to the desired consistency. 

6. Don’t overcook the oats

Oats are easy to overcook, turning mushy and rubbery in the blink of an eye. The timing will vary based on the type of oats you’re using, but aim to cook oats until they’re “al dente,” retaining a bit of bite. You’ll know they’re done when the texture is thick and creamy, but you can still distinguish the individual grains.

7. Cook oatmeal in a rice cooker

If mornings are the busiest time in your household, use this hack to make breakfast hands-off. Simply combine the oats and liquid in the rice cooker, add a pinch of salt, and set it to “cook.” The rice cooker will automatically switch to “warm” once the oats are cooked.