At best, I tolerate warm oatmeal in the winter (although baked oatmeal is a different story). No matter how I make it, it turns into a thick gummy paste better suited as an adhesive agent than an edible meal. It absorbs brown sugar faster than the leading paper towel. And its curb appeal is far from slam-on-your-breaks. I hate the last bite or every bite for that matter. It’s only out of obligation to my heart and hips that I eat it.
In all my years of eating oatmeal, the words very and best never came to mind when thinking about this casualty of a dish. I had to try it. Though, my expectations were extremely low.
Let me tell you—this is the very, very best [insert expletive] oatmeal. It’s not the best just because it’s better than all the subpar bowls of oatmeal out there. It’s the outlier, sitting far-outside-the-norm best. I’m madly in love. It even rivals my daily craving for scones, waffles, or biscuits. That’s serious.
The method is two part—toasting and steaming. It takes a bit longer than my normal 2-minute run in the microwave. But that usually ends in an overflowed mess followed by a 10-minute clean-up. You have to dirty up a pan and a bowl, but trust me, it’s worth it. In the steaming process, most of the liquid is absorbed making an easy, paste-free pan clean-up.
Loving your hips and your heart doesn’t have to taste like cardboard. In fact, it can be bowl-licking good. Is it bad to go back for seconds on oatmeal?
Thanks to Megan and Whole-Grain Mornings, I didn’t know a basic bowl of oatmeal could be enjoyable until now. It’s a two part process—toasting then steaming. Individual oat structures are still in tact by the end of the cooking process resembling anything but the typical oatmeal paste.
1 tbsp. unsalted butter
1 c. rolled oats
1 c. liquid (3 parts water to 1 part milk)
generous pinch of sea salt
dash of cinnamon
In a large saucepan (one large enough for the oats to make a thin even layer on the bottom) melt butter, swirling the pan to evenly distribute.
Add in oats and toast until fragrant, 3-5 minutes. Swirl occasionally to allow for even toasting.
Remove oats from pan into your serving bowl.
Allow pan to cool a second before adding in the liquid (3/4 c. water and 1/4 c. milk; I like to use the same 1 cup measuring utensil to keep dishes to a minimum.) Add in salt and cinnamon.
Bring to a simmer. Pour in oats. Swirl to combine. Cover and remove from heat. Allow to steam for 8 minutes. Don’t touch.
Meanwhile prep your toppings. Make coffee. Put on your mascara. You know what to do. I don’t need to tell you how to spend your FREE time.
Add oats to serving bowl. Finish off with a touch of half and half and enjoy. Somehow a sprinkling of granola always ends up on top of mine.
• If a pat of butter isn’t your thing, try olive oil or coconut butter.
• Leftover oats can be reheat just until warm in the microwave. Add a bit of liquid when reheating as oats may dry out in the fridge.
This is the perfect breakfast handbook with recipes spanning the seasons. While a wizard in the kitchen, Megan also has a way with words. You’ll find yourself reading every last page, wishing she was your neighbor. She also shares her to-die-for granola recipes.
I am lover of oatmeal but was intrigued when I saw this recipe. It was great! The only thing I added was a handful of chopped walnuts when I was toasting the oats. I think it adds a it more depth & texture.
Thank you, I will definitely make my oatmeal using your recipe (with the tasted nuts.)
I’m so glad I found your recipe. It helps with the transition to cold mornings! Sometimes I over toast the oats and the flavor isn’t as good. The recipe is worth the time! Tastes great with toasted nuts and topped with Greek yogurt
I love this oatmeal!! Make it every time we have a big hike. Question… where are those bowls from?
I’m so glad to hear this! We still eat it multiple times per week. Here’s a link to a post about my favorite enamelware, including those bowls!
It’s still our favorite way to eat it on a weekday too! Here’s a link to a post with all my favorite enamelware, including those bowls.
Okay. . . Wow. I’ve eaten oatmeal in just about every form (standard, steel cut, overnight, muesli, granola, it goes on. . .) but never ever have I had oatmeal like this! The texture really is perfect, and the flavor far exceeds the standard preparation, even though I do normally toast my oats.
Color me impressed! I came for morning Glory oatmeal (which I’ll still try when I have a few more minutes for prep), and left with this today. So thank you for this!
OATMEAL? looks like cereal
The only hot oatmeal I’m able to eat! I’ve wanted to like it for so long, but the texture of cooked oats has always been a deterrent for me… So people always thought I was weird to eat them cold :p With baked apple (cinnamon, cloves, allspice, honey) on top, this recipe is my new morning indulgence for fall 🙂
Seems like Chai oatmeal. Sounds tasty
Dude. This is seriously the best oatmeal ever. TYTYTY for sharing. My love for oatmeal has be re-ignited!! I made it plant based by using coconut oil, and an almond coconut blend milk. I also added a touch of vanilla and sprinkle of coconut sugar on top. WOWZA. Gonna eat this every. damn. day.
Dude. This is seriously the best oatmeal ever. TYTYTY for sharing. My love for oatmeal has be re-ignited!! I made it plant based by using coconut oil, and an almond coconut blend milk. I also added a touch of vanilla and sprinkle of coconut sugar on top. WOWZA. Gonna eat this every. damn. day. <3
This is the first oatmeal I’ve made that didn’t turn out either too wet or too dry. it was just right. thanks!
Can I do it with only milk, no water? Thank you!
Sure! Feel free to use other types of milk besides cows milk too.
Been making this for a the past 4 mornings, and was surprised to agree with it being the best oatmeal ive had, when adding some extra liquid (I used half a cup water and half milk, and on top of that a bit of hazelnut-rice milk) and vanilla extract. I find that a cup if liquid is too dry and not creamy enough for my taste. Salt really makes a huge (positive) difference- tried with and without. For flavors I used chopped bananas, nuts, nutmeg, cinnamon and almond butter for a healthier version. For this mornings more ‘comforting’ version, i mixed in some finely chopped white chocolate and some praline paste – SO GOOD it felt like a dessert more than anything. Really highly recommended! Super filling regardless of the topping, really creamy and rich but not too heavy, and roasting the oats in butter makes such a big difference, so good. Definitely not going back to regular oatmeal.
Oh also- try toasting coconut flakes together with the oats!
I love oatmeal but never prepared it like this. When oatmeal was done I topped it with some walnuts and nothing else. The flavor was delicious without any sweetener, dairy etc. I will definitely make this again. Thanks so much!
Looks amazing, AND it’s oatmeal season again (or is it always oatmeal season??). Pomegranate is a great idea although I’ll throw in some dried cranberries in a pinch since I always have them lying around.
I am an oatmeal hater. (Grits raised….hard to get over.) But I really want to switch to morning oats for my health!
I like the consistency of these oats FAR better than the normal gummy ones. I tasted and tweaked until I got a flavor I could stomach. I ended up adding dried cherries, dried blueberries, a little cinnamon sugar and (so embarrassing, but true) a generous tablespoon of Cool Whip. By the last few bites I was thinking, mmm…this isnt’ that bad. 🙂
I have to try this! So innovative — love it!
Hi Melissa, I made this oatmeal this morning and I love the chewiness of the oats! I happen to like regular oats too and made some last week, using Megan’s technique for cooking steel cut oats. I like both styles in different ways. And in the past couple of months have learned to appreciate the wonders that a drizzle of good maple syrup can do to oatmeal. Thanks for sharing this!
“Madly in love” with oatmeal?! I’ll steam my oats tomorrow morning 😉
Well, I was out of milk, so I just used water, but it still turned out great! It’s very interesting/different! It kind of tastes like pancakes somehow, haha. Thanks for the new recipe, we’ve been getting bored of plain steel cut oats.
Steaming as I type. Went with a coconut oil/almond milk approach (mostly out of my antistoreonsaturdaymorning stance). Smells heavenly. Plan to top with raisins (at tduke’s request) and a little yogurt. Happy Saturday!
I made two portions of this on Saturday, with just a smidge of brown sugar. When I had the first bowl that day, I enjoyed it but wasn’t blown away. Ah… but the second bowl two days later? The flavors had melded together and it was nothing short of the Best Oatmeal Ever. Maybe I like soggy oatmeal? Either way, thanks for posting.
So many people have now sworn by her oatmeal, I will have to try it! I neither, am not the biggest oatmeal fan, but I will eat it for sure. It would be nice if it was enjoyable 🙂 Love that cute little pot of yours too.
This is the first oatmeal I’ve made that didn’t turn out either too wet or too dry. It was perfect and pretty easy to make too. Thank you!
This looks both healthy and delicious! Thanks for sharing this recipe.
I can imagine this tastes delicious! I eat oatmeal almost every morning but yes, it does end up a bit like wallpaper paste sometimes and I mostly enjoy it for the nuts and chocolate (!!) I put on top. Must try this!
In case some of your readers are as ignorant as I am, rolled oats are NOT the same as steel-cut oats. The Irish steel-cut oats do not work in this recipe.
I totally wish I had read this before I tried this recipe with steel cut oats. You are so right…it did not work with steel cut oats at all. FauxMartha, any suggestions on how to make it work for steel-cut oats?
Regan, not ignorant at all! They are so similar but surprisingly yield completely different results. Payal, I’m not sure that this method will work for steel cut oats. They need a good long cooking time. In the summer, I soak them in milk over night with regular oats and serve chilled. Love the additional crunch it gives.
Love it! I like old classy porridge but this looks divine. My tomorrow breakfast 🙂
Toasting the oats really makes a big difference. Have to make this oatmeal soon! With pomegranate seed on top, please.
Good lord, this looks so good! I am definitely going to make this on the weekend for… myself, haha. No sharing! I know this is going to be too good to share!
I’ve been following your blog for awhile now, and I love your writing style! I wasn’t a fan of oatmeal myself, until I made it with milk. Makes it taste like cream of wheat for me! I wrote a blog post about the various ways you can make oatmeal. Some restaurants serve oatmeal with a topping similar to creme brulee!
I’m very excited to get a copy of this book – every recipe I’ve seen has made me long to get into the kitchen and start baking. I’ve never really been an oatmeal person but I think this may be able to convince me otherwise! Love the pics too!
What a beautiful breakfast! I’ve started adding cooked oatmeal to my pancake batter and it’s basically the best
My husband and I have oatmeal for breakfast every morning during the weekday, so I was excited to try this new method. I made it this morning, and I think that it’s a little bit of an over-sell calling it the very, very best. The toasting of the oats gives it great flavor, but I wasn’t crazy about the lack of liquid. It just didn’t seem to hydrate the oats enough, but if you don’t like regular oatmeal, I could see how you like this dish.
Hey Madison! Thanks for your feedback. If it didn’t hydrate the oats enough, try adding a bit more liquid (about a tablespoon or so) until it’s to your liking. I also finish mine off with a bit of milk or half and half before serving.
Love your photos for this post. The light is captured perfectly…
That sounds tasty!
This sounds delicious!
For the longest time I thought I was SO over oatmeal. And now…definitely rethinking that.
Me too, me too. This is a serious game changer!
I’m intrigued by this way of preparing oatmeal. I must must MUST get my hands on a copy of Megan’s book. I’ve heard only wonderful things!
Oh, it’s so so good! I can’t sign her praises enough.
I made this for breakfast – really good! I actually like regular oatmeal too, but this was a fun change of pace, really different from the usual oatmeal texture and also very yummy! 🙂
My husband likes regular oatmeal too and he had the same reaction as you—he likes it either way. Glad you liked it!
I saw this recipe another blog too – will def be giving this a try. thanks for sharing.
What a brilliant idea to toast the oats! It must be a best oatmeal method out there:) I am surely going to try this! Love your gorgeous pictures and blog.
I love that we posted this on the same day and had the same impression (it really IS the best oatmeal)! Your photos are gorgeous. xo
I was just thinking that your photos are gorgeous! Your composition is always spot on—something I always seem to struggle with.
I feel like this could turn me into an oatmeal lover. I love the pretty pomegranate in yours!
I have a feeling this recipe could turn all oatmeal haters into lovers. If vegetables weren’t so important, I’d take up a bowl of these oats for every meal 🙂
Holy gorgeous oatmeal, Melissa. Thank you so much for this generous, generous post. I’m so glad you enjoyed the recipe and I LOVE your instructions (“Make coffee, put on mascara…”) – so awesome. Hope all is well there + that you guys are staying warm. Thinking of you!
Gosh, no thank you’s necessary! This is the book of my dreams. Breakfast is my jam. And the fact that the book fits so nicely in my arm while still carrying a baby is a dream. It’s rare that I say this, but I think I’ll cook my way through the entire book. Love!
I am so excited about this book! It’s due to arrive on my doorstep today. I just know we are going to love it. Gorgeous images. Love your addition of pomegranate arils.
You guys are going to love it, no doubt! Thanks for the picture encouragement. I’ve been playing around with editing. And I think I’ve finally landed on something. I’m so finicky these days. Hope you guys are well! xo
Brilliant! I wish I had read this post a few minutes ago so that I wouldn’t be sitting here eating oatmeal paste. Tomorrow’s another day! Thanks for sharing. That book is going on my wish list.
If it wasn’t for a fussy babe, this post would have made it live by breakfast time. Oh well. There’s always tomorrow (so I tell myself everyday). Hope you love it!
Toasting the oats! That’s genius! I’m eagerly awaiting my copy to arrive … c’mon DPO shipment!
You’re gonna love it! Isn’t it genius?! I knew there must be a better way out there to eat warmed oats. Leave it to Megan, the oat master, to figure it out. Hope you and that sweet babe are well!