Oatmeal
⚠️ This recipe is general guidance, not professional instruction — you cook at your own risk. See our Terms of Use for details.
Fifty grams of oats to a hundred milliliters of liquid — remember that ratio and you basically already know this recipe. Everything else is just a few extra minutes of rest off the heat, while it quietly thickens to its final texture.
Ingredients
- 50 g rolled oats
- 100 ml milk, water, or a mix of both
- a pinch of salt
- 1 teaspoon honey or sugar (optional)
- fruit, cinnamon, or nuts to garnish
Steps
- Bring the milk, water, or a mix of both to a boil in a small saucepan over medium heat.
- Once the liquid is bubbling properly, add the oats and a pinch of salt.
- Turn the heat down to low and cook for 4–5 minutes. Stir every so often, or the oatmeal will happily stick to the bottom of the pan and scorch.
- Check the thickness — if it is thicker than you want, add a splash more liquid; if it is too thin, let it simmer a little longer.
- Take the pan off the heat and let the oatmeal rest for a few minutes — it keeps thickening even after the heat is off.
- Serve with fruit, honey, cinnamon, or a handful of nuts, to taste.
Tip: Take the oatmeal off the heat a bit runnier than you want to eat it — the oats keep absorbing liquid even after the burner is off, so it can thicken up a lot more than you would expect during those few resting minutes. And if you can, try a mix of milk and water instead of just one or the other: water alone makes it fairly bland, milk alone can make it heavy and gluey, while half and half holds the best texture and flavor at once.
This recipe is general inspiration, not professional instruction — times, temperatures, and ingredient suitability can vary depending on your situation. You cook at your own risk: follow the kitchen safety and hygiene basics and use your own judgment, especially with raw foods and allergens. We are not responsible for any damages resulting from using this recipe. See the terms of use for details.