The Ultimate Guide on How to Make Oatmeal
This post is all about How to Make Oatmeal! We tested so many different types of oatmeal with different cooking methods until we found the three that produced the best oatmeal! We used both old fashioned rolled oats (on the stovetop and instant pot) and steel cut oats (in the instant pot) and perfected a recipe that is great for both a warm hearty breakfast or make ahead prep for the week!
Ingredients
Stove Top Rolled Oats:
- 4 cups water or water and milk combination
- 2 cups old-fashioned rolled oats
- pinch salt
- ¼ cup maple syrup optional
Instant Pot Rolled Oats:
- 2 cups old-fashioned rolled oats
- 3 cups water divided
- 2 cups milk of choice
- pinch of salt
Instant Pot Steel Cut Oats:
- 1 cup steel cut oats
- 2 cups water divided
- 1 cup milk of choice we used almond milk
- Pinch of salt
- 2 tablespoons maple syrup optional
For Serving for each portion:
- 2 teaspoon maple syrup / honey
- 1/2 teaspoon vanilla extract
- 2 tablespoons raisins nuts, shredded coconut
- 1-2 tablespoons drizzled almond butter peanut butter
- 1-2 tablespoons cashew cream
- 1/4 fruit like berries banana or chopped apple (you can also add the apple while cooking for a twist)
- 1/4 cup granola
- 2 tablespoons seeds such as chia, flax, pumpkin or sunflower
- 1 scoop protein powder or collagen peptides add while still hot and stir to combine
- 1/2 teaspoon cinnamon
- 1 tablespoon tahini
- 1 strip crumbled cooked bacon or sausage
- 2 tablespoons shredded cheddar cheese
- 1 tablespoons sliced green onion
Instructions
Stovetop Rolled Oats:
- In a pot over medium heat bring water to a boil with salt
- Add oats and lower the heat. Cook for 8-10 minutes, stirring often, until the oatmeal is creamy and tender. Stir in maple syrup, if using.
- Serve immediately with toppings, as desired or for make-ahead place in individual containers and let cool completely before covering. Oatmeal will keep in the refrigerator for up to 5 days. Reheat gently on the stovetop with a little extra water or milk, or using preferred method.
Instant Pot Rolled Oats:
- In a 6 or 8 quart instant pot, place metal steaming rack and 1 cup of water inside the inner pot.
- Inside a heat safe medium bowl mix together oats, remaining water, milk of choice, pinch of salt and maple syrup, if using. (see note about bowl)
- Place the bowl on top of the rack, place the lid on the Instant Pot and set the valve to sealing.
- Cook on manual high pressure for 8 minutes. Allow pressure to release naturally for 10 minutes, and then release any remaining pressure.
- Remove bowl from Instant Pot and serve with desired toppings.
- If preparing make-ahead oatmeal, place into individual containers and let cool completely before covering. Oatmeal will keep in the refrigerator for up to 5 days. Reheat gently on the stove top with a little extra water or milk, or using preferred method.
Instant Pot Steel Cut Oats:
- In a 6 or 8 quart instant pot, place metal steaming rack and 1 cup of water in the inner pot.
- Inside a heat safe medium bowl mix together oats, remaining water, milk of choice, pinch of salt and maple syrup, if using. (see note about bowl)
- Place the bowl on top of the rack, place the lid on the Instant Pot and set the valve to sealing.
- Cook on manual high pressure for 10 minutes. Allow pressure to release naturally for 10 minutes, and then release any remaining pressure.
- Remove bowl from Instant Pot and serve with desired toppings.
- If preparing make-ahead oatmeal, place into individual containers and let cool completely before covering. Oatmeal will keep in the refrigerator for up to 5 days. Reheat gently on the stove top with a little extra water or milk, or using preferred method.
Notes
If you are strict gluten-free make sure to buy oats that are labelled as being gluten-free!
We used stainless steel and pyrex bowls during testing.