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Cooking With Bwog: Stovetop Oats

Better than the famed Diana oatmeal!

I’m just gonna go ahead and say it: the Quaker oatmeal cups are not that good. Once you taste this creamy, thick oatmeal, you will not want to go back to your sad microwaved cup of watery sugar. It’s easier, more cost-effective, and you can customize it with whatever toppings you have on hand. 


You can make it in any quantity—I recommend making lots then storing for reheating—and all you need are oats and liquid in a 1:2 ratio. For your liquid component, you can use cream or whole milk if you want a richer flavor, dairy milk substitute, or water.

Add oats and liquids to medium size saucepan on medium heat. Allow to come to a low boil, then turn heat down low. Start stirring—this is the tiring part of the recipe, but you must keep stirring while the oats break down slowly or they’ll stick to the bottom of the pan and burn! If it starts looking gummy, add more liquid. This recipe is all about patience—it won’t turn into the oatmeal we know and love for at least 10 minutes. So keep stirring the oats on low heat until the oats are totally soft and thick. Be sure to taste to make sure it isn’t crunchy or chewy!
Then serve immediately topping with whatever you have on hand. If you eat dairy, add a huge pat of butter to your bowl and stir it in until it melts. Here’s a list of our favorite toppings:
Maple syrup
Butter Fresh berries
Fruit compote (using CWB’s recipe!)
Brown sugar
Sliced nuts
Nutella (trust me)


Photo via Bwogger Cara

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