Equipment
Ingredients
Main
- 90 g rolled oats
- 240 ml milk
- 240 ml water
- 9 g maple syrup
- 1 g salt, to taste
- toppings
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 337 kcal
- Protein
- 10 g
- Carbohydrates
- 61 g
- Fat
- 7 g
- Fiber
- 5 g
- Sugar
- 30 g
- Sodium
- 384 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 12 mg
- Potassium
- 346 mg
- Calcium
- 181 mg
- Iron
- 2.0 mg
- Magnesium
- 77 mg
- Phosphorus
- 300 mg
- Zinc
- 2.1 mg
- Vitamin A
- 62 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 1.6 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.27 mg
- Riboflavin
- 0.28 mg
- Niacin
- 0.6 mg
- Folate
- 21 mcg
- Water
- 247 g
Sources: USDA FoodData Central
Method
Place the oats, milk, maple syrup, water, and salt into a large skillet.
Heat the skillet over medium-high heat until the liquid begins to simmer.
Lower the heat to medium and cook for 4 to 7 minutes, stirring frequently, until the liquid has thickened and the oats are tender.
Divide the oatmeal into bowls and serve with optional toppings and an extra drizzle of milk.
Chef's Notes
- For an even creamier texture, toast the rolled oats in the dry skillet for 1-2 minutes over medium heat before adding the liquids. This enhances their nutty flavor and helps them absorb liquid more evenly.
- The ratio of liquid to oats can be adjusted to your preference. Use slightly less liquid for a thicker, more porridge-like consistency, or more for a looser, soupier oatmeal.
- Don't be afraid to experiment with different types of milk (dairy or non-dairy) as each will impart a unique flavor and richness to the oatmeal.
- The key to preventing sticking and ensuring even cooking is consistent stirring, especially as the oatmeal thickens. Use a silicone spatula to scrape the bottom and sides of the skillet.
Storage
Refrigerator: 3 days — Store in an airtight container; the oats will thicken significantly when cold.
Freezer: 1 month
Reheating: Microwave with a splash of milk or water to loosen the texture.
Troubleshooting
Oatmeal is too thick or dry
Cause: Liquid evaporated too quickly or oats overcooked
Fix: Stir in extra milk or water 15ml at a time until desired consistency is reached
Prevention: Maintain a gentle simmer and do not exceed 7 minutes of cooking
Cultural Context
Oatmeal has been a breakfast staple for centuries, originating in Scotland as a hearty and affordable way to start the day. Its simplicity and versatility have made it popular across North America, with regional variations often reflecting local produce and sweeteners.
