Suggestions for Cooking Oatmeal
So . . . . What makes great Oatmeal?
A few things.
First: Stay away from 1 minute or ready to eat varieties of rolled oats. (I use Quaker Brand, Bob's Double Thick, and even generic brands).
I seem to remember older boxes saying cooks in 20 minutes,but now they say 5 minutes on the original/regular oatmeal. My method takes longer than 5 minutes - when coooking oatmeal, I turn the heat way low after adding the oats.
Second: Use a water to oatmeal ratio of 2 to 1.
- When using 3 or more cups of water, use slightly less water, say a 1/8 cup less, or add a little oatmeal. How much? A little -- a teaspoon, or slightly overfilled cup.
If you're cooking lots of oatmeal in a wider, larger pot (not higher, but wider - with more surface area!) water will boil off faster -- don't reduce the water.
- That's the same as an oatmeal to water ratio of 1 to 2 !
- My intuitive cooking sense
with sauce reductions relies on the concept that,
given a fixed amount of fluid, and a fixed heat source, the rate of evaporation increases when you
spread the sauce across a larger pan.
- Another variation is to stick to the 2:1 water:oatmeal rule, but then, for 2 or more cups,
add a little oatmeal, unless, of course, it's a big pot again.
- When you're real tired in the morning, this is the better way to approach it:
- You figure how much you want to feed people -- use that much water. Oatmeal serving size is usually 1 cup of water per person.
- You boil the water.
- You add exactly half as much oatmeal.
Third: Cook with very low heat.
- I boil the water, add the oatmeal, and snatch the pot and swirl momentarily -- all the cooking oatmeal grains are underwater. Then, I turn down the heat as low as possible - this increases the cooking time by a few minutes, but makes wonderful oatmeal. This and the next suggestion
keep the oatmeal from sticking and burning.
Fourth: Minimize mixing the cooking oatmeal!
- Rolled oats are a tender thing and they will break up easily. (If you like mushy oatmeal, skip this advice.)
- Keep the spoon out of the pot, as much as possible!
I might briefly shake/snatch the pot after a couple of minutes, and when the free water reduces I might briefly check the pot bottom with the spoon, and mix the pot slightly, to
keep the oatmeal from sticking to the bottom.
An Afterthought: Minimize salt!
I suspect that you know someone who is involved in the commercial world. You might even
be aware of companies requiring turnaround or rehabilitation, that have suffered significant property losses and loss of income,
and need help with insurance claims, adjusting or legal counsel.
That's what we do. If you hear of someone or some company which might need our services,
tell them about us. Our website is:
This Page presented as a public service by John Ruskin -
Loss consulting, operational and management planning for distressed
or changing companies.
Check us out at