Oatmeal

Personally, I don’t understand including the maple syrup during cooking, adding extra sugar to breakfast. I love maple syrup and will top off oatmeal with it *sometimes* but I also like my oatmeal just a little salty, topped with a tart berry like raspberries and or blueberries and some toasted nuts. Maple syrup optional.

For the dried fruit, I added two diced sweetened fig cookies (ahem, newtons) and the result was divine.

I typically make steel-cut oatmeal and while I love that chewy texture, I don’t always have the time to make them in the morning. This recipe was surprisingly delicious and satisfying and I loved how quick and easy it was.

Start off with cold water with the oats and stir to release the starchiness before turning on the stove. This makes my oats nice and creamy.

I agree with with JG. If your using a skillet you might as well toast the oats first. I use a dry skillet.

Anyone like savory oatmeal- not sweet? I make mine with chicken broth, salt, pepper and pecans. Very satisfying!

I made a single serving and cooked it on a stainless steel skillet. I added a teaspoon of peanut butter and a teaspoon of maple syrup and topped it off with some slivered almonds and a dash of cinnamon powder. It tasted great and the consistency was way better than what I used to get from just microwaving a bowl of oatmeal. Cooking on the skillet: I started off on medium-high heat, stirring frequently as directed above. Once it started boiling I lowered to medium and simmered for 2 more minutes.

The comments are better than the original recipe! Overnight oats are really astonishing, why don't we just make that all the time? Lack of planning? Can we have a wrestling match between any of the traditional methods and the overnight method? If so, I think overnight would crush any opponent.

Could it be that cooking it in milk is what makes it creamier rather than the skillet?

I’m with Biff - steel cut oatmeal for the win! (And congratulations, btw.) But you can also do steel cut oats with this skillet method, and it is a little faster. Sometimes I use a can of coconut milk in place of half the water, very tasty!

Hate babysitting oatmeal while it cooks? Use a double boiler. Walk away and come back 20 minutes later (or an hour later, who cares) to perfectly cooked hot oatmeal. Old fashioned rolled oats, water or milk 2-1 ratio. Never scorched, never boiled all over the cooktop. Easy. Works with steel cut oats and other cereals like any of the zillion Bob’s Red Mill hot cereals as well. Just don’t forget it long enough to boil away the water in the bottom pot. You’ll regret it.

I eat oatmeal almost every morning. I concur that steel-cut oats are far superior to old-fashioned. But they take longer--30 minutes to an hour--at least for me. Once a week or so, I will make a large quantity and refrigerate. Then every day I take out 1/2 cup, add milk, and microwave for 1.5 minutes. The I top with fresh fruit. If you want sweetener, add it with the milk. If you really want to be hard-core, try oat groats. A good way to cook them is overnight.

Since you're using a skillet anyway, use it to toast the oats first, then add the other ingredients and cook as per the recipe. It will be tastier and the texture/mouth feel is delightful.

I don't get how a skillet is easier to clean than a saucepan - more surface area on an 8" or 10" skillet than a small saucepan. I might try this method (using only water; I don't cook oatmeal with milk) just for kicks and report back. But here's an even less-fuss way to cook rolled oats: the night before, put 1 c. oats, 2 c. water, a little salt in a small saucepan. Bring to a boil, stir a few times, cook for about 1 min. Turn off the heat, put on the lid, leave overnight. In the a.m. heat up

I don’t care for “creamy” oatmeal. The best oatmeal I think is cooked through but still holding its shape and with a bit of texture. I cook it slowly and with absolutely no stirring.