Oatmeal can be a delicious, hearty, and nutritious breakfast, as long as you don’t make mushy oatmeal. Win every morning with this easy recipe for Not Mushy Oatmeal.
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Children learn what they live.
My mom had that on a plaque at our house growing up. And I’m finding it very true in many instances of life, particularly in food choices.
You see, my parents did not like oatmeal as children. Or liver. As a result, those are two foods I was never required to eat. Neither of them liked it, so why force their kids to eat it? Instead they fed us cream of wheat.
Which I think is nasty and will never subject my children to. You see, I learned early on not to feed my kids things that I didn’t like. Ha!
Children learn what they live — or they go the other way.
Unlike my parents, I love oatmeal. But, I don’t like oatmeal prepared according to package directions. Too mushy. Too soggy. Too much like what prompted poor Oliver Twist to say, “Please sir, could I have some more?”
Uh, no thanks.
Instead, I make my oatmeal to be more like rice with very little moisture left behind. If you don’t care for regular oatmeal, you might like it my way!
(Be sure to check out these other great oats recipes that aren’t mushy at all!)
The method is pretty simple. Instead of a 2-1 ratio of water to oats that most manufacturer’s recommend, use a 1-1 ratio. Equal parts of oats and water will allow the oats to absorb all the liquid and be slightly al dente. No mush.
Serve with a spoonful of dark brown sugar and a tablespoon of real cream. Or if you want to gild the lily, add to those toppings a handful of toasted nuts and a handful of dried cranberries or raisins or cherries.
The result? A hot breakfast with texture! Something to sink your teeth into.
Please, sir, could I have some more?
This ranks high on my list of whole grain recipes. Whole grains is what we’re working in at our house to improve our family’s diet.
(I also did a series on whole grains several years ago on Good Cheap Eats. If you haven’t visited already, pop over to learn some basics about grains, find some great whole grain recipes, and learn about whole grain storage.)
How I make this good:
Whenever possible, I like to cook with plain old ingredients. While the convenience of mixes and canned sauces is nice, I feel better about feeding my family just whole foods whenever possible.
This recipe has no processed ingredients, just real food. I like that. You can use gluten-free oats if you like. I usually try to buy non-GMO oats when I can. If not, I buy them in bulk from Costco or Sprouts.
How to make this cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. Since oats are the main ingredient in this dish, it goes without saying, keep track of the price of oats at your stores and load up when you see a great deal.
(If you don’t already do so, consider following Good Cheap Eats, my food blog, where I regularly share money-saving tips and budget-friendly recipes.)
Tools I use to make this recipe easy:
This is a pretty straight-forward dish. You don’t need any fancy equipment. However, having some good basic kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.
- pot with lid – I have this “chili pot” which is great for making a bulk batch of Not Mushy Oatmeal
- Bob’s Red Mill old fashioned oats – This is a favorite brand of ours.
More Oat Recipes
Tell us what you think!
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Not Mushy Oatmeal
Ingredients
- 1 cup water
- pinch salt
- 1 cup rolled oats
- toppings for hot cereal , such as: cream, brown sugar, toasted nuts, dried fruit
Instructions
- Bring 1 cup water and a pinch of salt to boil in a pan. Stir in 1 cup old fashioned oats. Do not use quick oats — too mushy! Reduce heat to low and cook 5 minutes, covered. The oats will absorb all the liquid and be slightly al dente. No mush.
- Serve with desired toppings.
Notes
Nutrition
Kris
I tried this and it wasn’t mushy but it didn’t taste like it was completely cooked. I think I like it more mushy!
PATRICIA M. BELL
I have a similar problem. I buy quick oats because they are of a softer texture and I generally just mix them with water and raisins and eat. The water mixes with the oatmeal and makes oat milk and the texture of the oatmeal is just perfect. Quick oats are less crunchy and lend themselves better to this process. However, I bought oatmeal from Costco because the price was so attractive. Problem is, the oats are unprocessed and when I follow my normal routine, the oats are too crunchy. I’ve read that if you pulse them a few times in a blender, this takes care of the problem and it helps but still it’s a little too crunchy for me. I’m going to try your recipe tomorrow. Thank you for posting.
Jessica Fisher
Can’t wait to hear what you think! Are you doing hot water in your current method? That’s how my kids do it when they’re in a hurry.
Katherine
Thank you! My dad made it this way and I could never figure out how he did it. He passed away five years ago and on the anniversary of it this year, I decided I had to figure it out. Your recipe was it! He also left it on the stove with the heat off for about five mins too. Thank you so much! It tastes so great this way and was just the way my daddy made it!
Jessica Fisher
This is such a sweet thing to hear. Thank you for sharing, Katherine. Blessings to you as you enjoy sweet memories of your dad!
Angie D.
Thanks to you, after 44 years on this planet, I can finally have healthy oatmeal for breakfast. Seriously. This is delicious and I went from finding the thought of oatmeal being abhorrent to looking forward to yummy flaky oatmeal.
Jessica Fisher
Yay! I’m so glad to hear it. Bon appetit!
Eris
My preferred method of preparing oatmeal is even more “outlandish” than yours.
1. Put a cup of water and pinch of salt in a microwave bowl.
2. Heat for 1 to 2 minutes until water is boiling.
3. Remove from microwave and stir in 1 cup of rolled oats, and wait a minute while the oats absorb the water.
4. Sprinkle a teaspoon of sugar, some peanut powder, maybe some seeds/nuts/granola on top while waiting.
5. Stir in 1/2 cup of skim milk and you’re done.
The oats aren’t cooked you say! Yeah, really just softened and that’s all I’m looking for.
Darcey
THANK YOU! My mom always made me mushy oatmeal (and she didn’t even like oatmeal – probably cause she made it so mushy), so I figured out as a teen in the 90s how to make it this way and I’ve sworn by it ever since. Though to be honest, I never measure the water, I add just barely enough so none of the oats are dry. Perfect oatmeal every time, I’m glad to see I’m not the crazy one ?
Breana
Delicious! This was my first time making non-mushy oatmeal and I will never go back. Topped with chia seeds, a little bit of cream, and blueberries – SOOOO GOOD!
Jessica Fisher
Sounds like a great combo. Thanks for sharing, Breana!
Ted Schmitt
I’ve been cooking oatmeal all wrong for years. This method is perfect. I like mine with chopped peanuts and habanero sauce.
Dina
Hi Jessica,
I have bought old fashioned oats and cooked according to their directions and it tuns into mush.which I also do not like muschy oatmeal,, and it looks and taste like a pot of glue, and forms a gluey mess. I have been experimenting myself and like your approach of cutting down the water, and other tips your readers have offered. I personally I think part of the problem is companies Like Quaker Oats turn even their old fashioned oats into a form of quick oats in other words over-processing them. Thanks for this column. Dina
Jessica Fisher
Possibly. You might like this post How to Cook Steel Cut Oats in the Slow Cooker or just steel cut oats in general. They are less processed.
Pat
I LOVE mushy oatmeal! I use half a cup of old-fashioned oats, one cup of milk, few raisins, and dash of cinnamon. Microwave for 5 minutes in casserole dish. To prevent running over, stir after first two minutes, again after second two minutes, and after last minute. Let stand for 1-2 minutes.
Ann Courtney
This is the only way I eat oatmeal the way my great grandma taught me to make them. I like my oats big and flaky so I use less water than the directions but not your 1:1 ratio. As soon as the water starts to boil I turn the burner off, cover and let sit until All water is absorbed.
Sallie
This sounds great! We add a tiny bit of vanilla to oatmeal, too. It really makes a difference!
Jessica Fisher
That is a brilliant idea. Thanks, Sallie!
Deidre
FINALLY oatmeal I can enjoy! I know oatmeal is really good for me but I have a hard time forcing it down in the morning so I usually opt for something else. BUT NOW, this not mushy oatmeal (combined with cocoa powder and a bit of maple syrup) is like dessert for breakfast! Yay! Thank you so much for an awesome recipe!
Jessica Fisher
Awesome! It is super nutritious so I’m glad you’ve found a way you like it!
Doris
Hi, can this be eaten cold? As in made to your recipe, refrigerated overnight, then add berries, toppings etc the next morning and eat cold? I too hate mushy oatmeal! Thank you for this recipe.
Jessica Fisher
Sure. If you like it cold, by all means. You can also reheat it.
Biya
I dry roast the oats first 2-3 minutes. Then add salt and 3/4 to equal the amount of boiling water (careful of splatter) cook 3-4 minutes. let stand another minute. Serve with favorite toppings.
Jessica Fisher
Sounds great. Thanks for the tip!
Maryann Farrell
All my life I loved the taste of oatmeal. The smell even more. My mom made it for our dogs litter of puppies on chilly fall nights when they were weaning and it smelled so good. I tried it and YUCK, boogie slime texture. The puppies loved it , but not me. I never thought to make it more dry for myself. I’m so excited not slimy oatmeal and a healthy snack for me. Thank you so much. I love the idea of one of the other posters vanilla idea. Mmmmm you have my attention
Crystil
I thought I was the only one who didn’t like mushy oats!! I make mine a little drier/chewier than this even… 1/3 cup old fashioned oats, 1/2 Tbsp butter (could do 1 full Tbsp for a little more moisture), 1 Tbsp brown sugar, pinch of salt. That’s it! Microwave 30-45 seconds, stir, enjoy! This is how I grew up eating it, and still the only way I will. (:
Pam Smith-Rodden
Anyone out there cook rolled oats like pasta? Boil in a big pot of salted water for 5 minutes…rinse in hot water…add milk/littler raw sugar/cinnamon? Texture of the oats is fantastic…no sticky starch.
Jessica Fisher
Interesting! Thanks for sharing, Pam!
Zoya
I am excited to see your recipe…have never liked oats other than dry oats snacks, like cookies and bars…so thank you in advance. Will try tomorrow. What do you mean by cream? Are you talking about creamers or just regular milk?
Jessica Fisher
You can add milk, half and half, or heavy cream (for whipping, but not whipped). All are yummy.
Marla
Hi Jessica, I am grateful I found you because I have high Cholesterol and oatmeal is supposed to be good,but I always hated the texture! But I love oatmeal cookies!
Chloe
Yes! I feel so seen. I also despise mushy oats. Rice-like oats is the only way to go! Thank you for this 🙂
Jessica Fisher
Enjoy! 😉
Legrand quick
Why not just by Quaker Old Fashioned
Oats
Jessica Fisher
You can use Quaker brand. My recommendation is to use less water than the package recommends.
Nate
The mushy texture kept me from enjoying a healthy breakfast. Thanks to this recipe I am able to enjoy the benefits of this great food. Thank You!
Jessica Fisher
Great!