Oatmeal

By Ali Slagle

Updated March 27, 2024

Oatmeal
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4(506)
Comments
Read comments

For a loving bowl of oatmeal you can pull off first thing in the morning, use a trick from Samantha Seneviratne: Cook the oatmeal in a skillet instead of a pot. The oatmeal will be creamier and more evenly cooked in under 10 minutes, ready to be topped to your heart’s desire. Plus, a skillet is easier to wash, making this recipe extra kind to your still-waking-up self.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:2 servings
  • 1cup old-fashioned rolled oats 
  • 1cup whole or non-dairy milk, plus more for serving
  • 2teaspoons maple syrup or brown sugar, plus more for serving
  • Salt
  • Toasted nuts, sliced fruit, jam, regular or nut butter and/or cinnamon, for topping (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

231 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 9 grams protein; 391 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a large skillet, combine the oats, milk, maple syrup, 1 cup water and a pinch of salt.

  2. Step 2

    Bring to a simmer over medium-high, then reduce heat to medium and cook, stirring frequently, until the oats are tender and a spoon dragged through the liquid leaves a trail for a second or two, 4 to 7 minutes. (The oatmeal will thicken off the heat.)

  3. Step 3

    Scoop into bowls and top with a drizzle of milk and maple syrup, plus any optional toppings.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
506 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Ford

It’s actually fine and good to make oatmeal without an induction cooktop, though you might not realize this if you follow other commenters here. You just need to know how your cookware heat on your stove. Not everyone needs to have the best possible fanciest equipment to make, uh, oatmeal

Biff

Do yourself a favor and take the time to cook steel cut oats instead of rolled oats. Your life will never be the same. I made them for my girlfriend and now we are getting married. I kid you not.

sur

I microwave 1 cup water, one half cup oats, pinch of salt, large Pyrex glass measuring cup or glass bowl. Three minutes. Just another option

Hila

Oatmeal is total comfort food for me. I make a big pot and then freeze what I don’t eat on the spot as portions in a silicone muffin pan (they easily pop out that way, unlike with a metal pan, which would be a disaster). Reheat in the microwave, just like the frozen ones from trader joes, and add whatever floats my boat that day. For those needing protein, this is a dish that can accept a spoonful of pea protein powder and some more milk without it being a total travesty. Alternatively (and more fun), I sometimes add a splash of whiskey to the pot, as I was taught in Scotland. The alcohol evaporates.

suz

Can I do this with skim milk?

PDM

On this very cold day, this recipe answered my prayers for a creamy oatmeal! I used almond milk, a tiny bit of monk fruit sweetener and no maple syrup.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.