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creamy oatmeal

oatmeal with strawberries

March 2, 2021 by Kathryn Pauline 61 Comments

I’m not one for making big splashy statements. But since oatmeal is probably the least splashy food of all time, maybe you’ll allow me just one. The way we have all decided to cook our oatmeal is not making us happy! We have turned oatmeal into a stodgy blob, and it is no longer living its best life. If you enjoy that gloopy texture, or if you’re already a fan of creamy oatmeal, you can totally sit this one out. I am not here to yuck your yum, or to tell you something you already know.

This post is for everyone who finds oatmeal to be a constant disappointment. So if oatmeal makes you feel as though your own personal malaise has somehow manifested in a non-newtonian fluid, this post is for you. Only 6% of folks in the US consume it (4% in the under 35 age bracket). So even though you’re here voluntarily reading about oatmeal, I have to imagine you might have some reservations.

Oatmeal was never my personal favorite, until I started recreating the creamy oatmeal my grandmother makes. A lot of other Assyrian and Middle Eastern porridges share a similar texture, and the technique is always super easy:

For silky-smooth and creamy oatmeal, use way more liquid than the side of the box tells you to.

Drown your oats with water and milk and simmer until they go from watery to velvety smooth. Then pour (yes, pour! not plonk!) some into a bowl and top with your favorite fruit. With stodgy/gloopy oats, the fruit pieces tend to perch atop the rock-hard surface like ducks on a frozen lake. But you’ll know you did something right when your fruit pieces gloriously nestle into the porridge.

what’s in this post

Before I get to my recipe, I’ve got a little intro to creamy oats:

  1. I’ll talk a bit about why I think rolled oats tend to be under-appreciated.
  2. I’ll also explain why I think some folks tend to be nervous about adding extra liquid.
  3. Finally I’ll share the details of this method.
  4. Or feel free to skip to the recipe if you’re already excited to try creamy oatmeal for yourself.

first, know your oats!

There are lots of different kinds of oats, but there are three popular ones that you should know about. This post is a love letter to old fashioned rolled oats. But I’ll be referring to the other two as well, so you should know the differences:

  • Irish/steel cut oats: These are just whole oat grains that have been cut into chunks. And since they’re whole chunks of oat, they take longer to cook than the rolled variety. Steel cut oats are known for their ability to retain a chewy texture, but you can also use them to make a thinner, creamier oatmeal.
  • Old fashioned rolled oats: These are the oats that you’d simmer on the stovetop for about 10 to 15 minutes. (They’re also the kind you’d use in an oatmeal cookie recipe). They look like someone took an oat grain, steamed it, smashed it flat, and dried it out… which is actually quite literally how they are processed. Flattening them shortens their cook time.
  • Instant oats: These look a little like old fashioned rolled oats, and they’re processed in the same way. But instant oats are merely flattened to the next degree, and usually a little broken up into smaller crumbs. These oats are designed to be so flat that you can just steep them in hot water instead of simmering. I don’t love these, and don’t really know anyone who does, but they work great for backpacking and busy mornings.

why rolled oats are under-appreciated

While steel cut oats have a pretty strong fan club, old fashioned rolled oats tend to go under-appreciated. I think that’s because folks often ask rolled oats to behave in a way that doesn’t play to their strengths. Here are a few ways I believe rolled oats are misunderstood:

1. You can’t replicate the chewy texture of steel cut oats in rolled oats:

Steel cut oats are a great idea if you’d like to really embrace the chew (though they are very versatile, and also work perfectly well in a silkier, creamier porridge). But old fashioned rolled oats are wonderful on their own terms, and are best made into a velvety, creamy porridge. Unfortunately, most recipes use way too little liquid in an attempt to create a steel-cut-adjacent texture. This results in a stodgy gloop. Best not to try to make your old fashioned oats behave as steel cut oats.

2. Overnight oats don’t deliver on their promises:

Some have tried to solve the mushy oatmeal texture problem by introducing an overnight soak for rolled oats. This supposedly retains their chew and texture. Full disclosure, the texture of overnight oats is just not for me (though again, not yucking your yum). But even if you enjoy overnight oats’ texture, you have to admit, they’re not exactly chewy. Rolled oats just can’t be expected to “retain” their chew, since they were never really chewy to begin with.

3. The ingredient ratios on the old fashioned rolled oat box are questionable:

This is the original sin, which led to the need for such interventions as overnight oats and chewy steel cut. Following the ingredient ratios on the box of rolled oats results in the gloopiest oatmeal texture ever, one that sets up even before it hits the bowl. There’s just not enough liquid.

If you don’t like oatmeal, it might just be because you’ve had it prepared this way. Again, I’m not here to tell you to stop enjoying something you love. But given oatmeal’s staggering unpopularity, as well as the entrenched status of this cooking method, I have to assume this method of preparation is not working for many people.

4. Instant oats give people watery oats anxiety, but “watery” is not the same as “smooth and creamy”:

Whenever I tell someone that I add a lot of liquid to my oats to make them super creamy, people often respond by saying “hmm, but wouldn’t that just make them super watery and mushy?” If you’ve ever had instant rolled oats steeped in boiling water or milk, you’re probably familiar with that watery/soggy texture. I’m pretty sure the soggy disaster of instant oats is the reason folks are afraid of adding more liquid to their old fashioned rolled oats. But this sets up a totally false dichotomy between watery/soggy oats and gloopy/stiff oats. There is a creamy alternative out there, which is nothing like either.

The bottom line: when cooking old fashioned rolled oats, always shoot for creamy and silky, rather than firm and chewy. When cooking steel cut oats, go for either firm and chewy or creamy and silky. And when cooking instant oats… maybe consider cracking open a box of pop tarts instead! (Save me a s’mores or strawberry one please!)

silky-creamy oatmeal

My favorite method of cooking rolled oats: 1 part oats to 4 parts liquid (by volume).

The key to perfect old fashioned rolled oats is to use about twice as much liquid as most recipes say to use. Most recipes (including oatmeal boxes) have you use a ratio of 1 part oats to 2 parts liquid by volume, but I much prefer 1 part oats to 4 parts liquid by volume (that’s about 1 part oats to 9 parts liquid by weight). Or if you don’t feel like doing the math, just follow the recipe at the end of this post.

If you’ve never made oatmeal this way, you’ll probably feel like you’ve made a huge mistake at first. Indeed, it looks like an awkwardly large amount of liquid for such a small amount of oats. It will look incredibly watery at first, like instant oats gone horribly wrong. But after about 15 minutes, its starches will swell and burst, a small amount of the liquid will cook off, and it will magically thicken into a velvety texture. It might still look slightly too thin, but it will set very slightly as it cools at the table.

As my grandmother would probably want me to remind you: Don’t forget that this method has fewer calories than thick gloopy oatmeal (depending on the kind of milk you use). So be generous with the serving size if you’re hungry. It’s very light, so you might want to eat a bigger bowl than usual if you like to start off your day with a big breakfast.

a world-wide love of creamy oatmeal:

This cooking method isn’t limited to just my family. When I lived in Hong Kong, I’d order porridge in cha chaan tengs, and it always shared the same texture. When my sister visited Peru, her host families all cooked their oatmeal the exact same way. In Melbourne (where I live), porridge is on every brunch menu, and it’s always perfectly silky smooth, never gloopy (and often topped with macerated rhubarb, *swoon*).

I also recently asked friends from our intersectional food writers’ facebook group, and we shared a similar experience of smooth and creamy oatmeal, having grown up in Indian, Filipino, Jewish, Puerto Rican, Korean, and Assyrian families (thanks Celeste, Nandita, Jessica, Caroline, Twilight, and everyone!).

how to top it:

The following recipe includes instructions for macerating strawberries, a really easy method for preparing a lightly sweetened fruit topping. You can macerate pretty much any fruit (especially peaches, plums, nectarines, other berries, etc.) by sprinkling them with a little sugar, and letting their juices accumulate in the fridge for at least 30 minutes (more like 24 hours is ideal). Use the syrup that collects sparingly (or generously!) as a little sweetener.

I packed some macerated berries, rolled oats, and dry milk on a camping trip a couple weeks ago, and we had such a lovely breakfast of porridge and coffee. I mostly brought the oatmeal for myself, but for lack of anything else to eat, Simon accepted a bowl of smooth and creamy oatmeal with a weary smile, and ever since, it’s become his new favorite breakfast. It was a fun turn of the tables, since Simon has always loved the outdoors, and I am a city mouse who has suddenly started to love camping after being cooped up indoors all year. It’s a good time to try something new!

Print

creamy oatmeal

oatmeal with strawberries
Print Recipe

★★★★★

5 from 19 reviews

  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
  • Yield: 2 servings

Ingredients

for the oats:

  • ¾ cup old fashioned oats (gluten free ones, if necessary) [75g]
  • 1½ cups water [355g]
  • 1½ cups your milk of choice* [355g]
  • ¼ teaspoon salt
  • Toppings (e.g., macerated fruit, chopped nuts, spices, etc.)

for the strawberries:

  • 8 oz container strawberries [225g]
  • 2 tablespoons brown sugar [25g]
  • 1 teaspoon cinnamon (optional)
  • 1 teaspoon sumac (optional)
  • ¼ teaspoon salt

Instructions

  1. For the oats: Bring the oats, water, milk, and salt to a simmer in a small saucepan* over medium heat, stirring every minute or so. Once it comes to a simmer, reduce the heat to medium or medium-low and continue to simmer for about 15 minutes, stirring occasionally, until the liquid thickens and the oatmeal softens. It will start out watery, and at a certain point it will noticeably thicken (e.g., the bubbles will get bigger), while still remaining very pourable and creamy. Leave it uncovered the whole time, and be careful not to let it bubble over.
  2. Pour into bowls and let it cool off for a few minutes (it will thicken a little more after a couple minutes). Add your favorite toppings at the table (here, pictured with chopped walnuts and macerated strawberries).
  3. For the berries: Hull and quarter your strawberries, place in a jar along with brown sugar, cinnamon, sumac, and salt. Shake together until evenly coated, and place in the refrigerator for at least 10 minutes, up to overnight.
  4. Spoon the berries and rendered syrup over your oats.

Notes

* Feel free to use whole cow’s milk, or any vegan milk. Coconut milk is one of the strongest tasting vegan milks, so only use it if you’d like some coconut flavor to come through (if you’re using coconut milk, use the kind from a carton in this recipe—you can use the kind from a can, but you need to water it down to turn it into something more like the kind in the carton).

** If you’re using a wide pan instead of a small saucepan, you may need to add a bit more water as it cooks (more water will evaporate from a wide pan).

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Filed Under: breakfast, dairy free, every recipe, family recipes, gluten free, vegan, vegetarian Tagged With: berries, cinnamon, middle eastern, oats, porridge, strawberry, sumac

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Reader Interactions

Comments

  1. Chalna Shaffer

    December 28, 2022 at 3:31 am

    I have NEVER – in all my years of cooking, googling recipes, and reading food blogs – left a comment on a recipe. Today, I actually went to track down the keyboard for my iPad to do this. 🤣❤️

    I notoriously hate oatmeal made at home. I’ve hated it my entire life. It wasn’t until a NYC hotel stay in my twenties that I tasted oatmeal made this way. I was immediately obsessed and have looked tirelessly for it since. The only place that I’ve ever found it is on the odd trip to a nice hotel here and there. I’ve tried to do it myself at home, but never found any recipe that even remotely recreated the style. Which brings me to today.

    My family spent the night at The Gaylord Texan for my son’s birthday last week. I was so excited to spot my favorite oats in the (insanely expensive) breakfast buffet! I’ve been haunted by the ghost of Christmas porridge past every day since. I broke down this morning and dejectedly googled “creamy oatmeal” one more time. And THIS POST is the first thing that popped up. I felt cautious optimism mixed with fear. There was no way this could be it, right???

    WRONG! This IS the recipe!!! THIS is the one that I have been searching for since J.Lo was dating Puff Daddy! (That’s way too long to wait for oatmeal, just FYI.) I ate three bowls in a row and I’m probably making it again for dinner. In all seriousness, this just made my heart so happy and I am SO thankful that you put this recipe out in the world! I’m officially a serious fan girl! THANK YOU SO MUCH!!!!!

    ★★★★★

    Reply
    • Kathryn Pauline

      January 1, 2023 at 1:53 pm

      Oh my goodness, your message absolutely made my DAY. What is the deal with hotels, hospitals, etc making the best oatmeal? It’s such a thing. I completely know what you’re talking about. And I’m so glad that my recipe delivered.

      Also what a throwback. I 100% forgot that they dated. Early 2000s memory unlocked!!

      Reply
  2. Madhu

    November 1, 2022 at 6:08 pm

    This is such a wonderful recipe!! It’s the first time I’ve made oatmeal that I literally couldn’t stop eating—it was so perfectly creamy, and I loved the texture of the actual oats (not mushy at all!). I shared some with my family, and we all agreed that it was the best oatmeal we’d ever had. Thank you so much for this recipe—it’s my new go-to breakfast!

    ★★★★★

    Reply
    • Kathryn Pauline

      November 3, 2022 at 12:18 pm

      I’m so glad you’re all enjoying it!! 😀

      Reply
  3. MK011

    October 20, 2022 at 9:31 pm

    This oatmeal is creamy and rich and really satisfying on a chilly morning!! I love oatmeal but ONLY if it’s creamy, which I could only get at my favorite breakfast place. My H makes oatmeal in the microwave (yuck!) – Or rather, he used to. He’s now a concert to this great oatmeal . It takes a bit longer than 15 minutes for me to get it to the right consistency, but that’s okay. Great things take time.

    ★★★★★

    Reply
    • Kathryn Pauline

      October 21, 2022 at 6:40 pm

      Yay I’m so glad you’ve been enjoying it! And your husband too! Mine was also extremely skeptical and convinced it was going to turn out “watery,” until he tried a bite and was instantly converted too haha

      Reply
  4. Debra

    October 17, 2022 at 12:42 pm

    I make this recipe all the time. Each time I tell my family, “Why? Why do they put that crappy recipe on the side of the rolled oats container”. This recipe is clearly what oatmeal is supposed to taste like! The macerated strawberries are amazing! I still need to pick up some sumac. But it is fall and I can’t wait to try a apple/cinnamon topping!

    ★★★★★

    Reply
    • Kathryn Pauline

      October 21, 2022 at 6:43 pm

      Aw your comment absolutely made my day! And I 100% agree haha, my mom believes it’s a conspiracy to get people to use way more oatmeal than they need to haha

      And apple/cinnamon oatmeal is my favorite! I actually have a recipe for this oatmeal + cinnamon apples in my second book, out in 2023 (am I announcing my next book for the first time in a comment on my oatmeal post? Why yes——I guess I am! haha)

      Reply
  5. Casey

    September 3, 2022 at 3:01 am

    Delicious!

    ★★★★★

    Reply
    • Kathryn Pauline

      September 12, 2022 at 9:43 am

      Yay I’m so glad you enjoyed it!!

      Reply
  6. Kat

    July 24, 2022 at 1:03 pm

    Okay, I know this has been said 1000 times, but WOW! And THANK YOU! I have never before made porridge I could actually stand, but this … SWOOOOON! Topped it with dried apricots re-hydrated in hot water then immersion blended, and seriously, no sugar needed! SWOOOOOOOON…..

    Reply
    • Kathryn Pauline

      July 27, 2022 at 9:36 am

      This comment is the absolute best, thank you so much, and I’m so glad to hear you’re enjoying porridge now!! 😄

      Reply
  7. Kelly

    June 27, 2022 at 11:24 pm

    “No way will the 4:1 water:oats ratio work.” Twenty minutes later, I’m eating gooey, creamy, wonderful oats. You made a believer out of me. Thanks! Yes, this is the method.

    ★★★★★

    Reply
    • Kathryn Pauline

      June 30, 2022 at 11:49 am

      Hahaha omg I love this comment, and I know exactly what you mean re. your skepticism. When I first saw my grandmother make oatmeal, I was like “wait, what?? There’s no way that’s what you normally do!”

      Reply
  8. Amanda

    May 26, 2022 at 1:06 pm

    Are we putting the oatmeal and liquid in the pot at the same time or bringing the water to a boil first?

    Reply
    • Kathryn Pauline

      May 28, 2022 at 3:07 pm

      Same time, although I suspect it wouldn’t make much of a difference to bring the water to a boil first, as long as you stir the oats as they go in. Really either way!

      Reply
  9. Joanna Metcalf

    May 3, 2022 at 10:46 pm

    I made oatmeal yesterday for the first time in ages. My daughter and I both found it to be gloppy and yet watery at the same time. I wondered if oats had somehow changed. Now I understand the problem and I’ll use your method next time. Thank you so much.

    ★★★★★

    Reply
    • Kathryn Pauline

      May 10, 2022 at 10:47 am

      Ah it’s so interesting what a difference the amount of liquid makes. Hope you enjoy it!

      Reply
  10. Pat

    April 15, 2022 at 10:23 am

    Love this recipe! Thank you so much! I make it with sugar free vanilla almond milk, edd some vanilla extract & honey…. Unbelievable I have it every day

    ★★★★★

    Reply
    • Kathryn Pauline

      May 10, 2022 at 10:45 am

      I’m so glad you’re enjoying it! 😀

      Reply
  11. Katie

    March 27, 2022 at 8:59 pm

    Thank you, this recipe has reignited my love for porridge! No more chewy stodginess, the liquid ratio you suggested is perfect. Lovely with chopped banana, will try the macerated strawberries next.

    ★★★★★

    Reply
    • Kathryn Pauline

      May 10, 2022 at 10:41 am

      I am so glad you’re enjoying it!

      Reply
  12. Hibbah

    March 23, 2022 at 1:00 am

    I’ve been meaning to make this since you posted it and I finally got around to it this week, and it’s AMAZING! I have been converted into an oatmeal consumer.

    ★★★★★

    Reply
    • Kathryn Pauline

      March 23, 2022 at 9:42 am

      Oh yay! I’m so glad you got a chance to make it! Here’s to many more bowls of creamy oatmeal!

      Reply
  13. Evie Moschel

    March 13, 2022 at 5:17 am

    I love oatmeal and have wanted to try this since you originally posted it. I finally tried it this week and it’s my new favorite way to prepare oatmeal. I added a sliced banana and a lot of cinnamon and it was a hearty, delicious breakfast. I can’t wait to try your savory oatmeal recipes next.

    Reply
    • Kathryn Pauline

      March 13, 2022 at 5:19 pm

      Aw you made my day! I’m so glad you’ve been enjoying it! And feel free to use this oatmeal cooking technique with the savory oatmeal toppings (that technique is a little different from this one, and more like the back of the box stuff). Hope you keep enjoying! Reminds me, I should make some for breakfast tomorrow!

      Reply
  14. Anupam Persaud

    February 24, 2022 at 9:38 am

    Can these oats be made the night before? How are they when stored? Just curious! Can’t wait to try this version!

    Reply
    • Kathryn Pauline

      March 3, 2022 at 6:35 am

      Hi there! You can make it the night before and store the oatmeal in the fridge—just note that it will thicken a bit overnight. (If you want to thin it out, you can always add a little more water to it before re-heating, but it’s also really lovely without extra water—depends on what you like!)

      Reply
  15. cianne

    February 16, 2022 at 3:09 am

    This is the PERFECT oatmeal cooking method! I used almond milk and it is soooo creamy and thick without being gloopy or chewy. Thank you – I will be using this recipe several times a week!

    Reply
    • Kathryn Pauline

      February 21, 2022 at 3:31 pm

      I am so, so glad you’re enjoying it!! 😀

      Reply
  16. Caitlin Morris

    January 5, 2022 at 1:26 am

    Wow that was so so good! I put raw fruit in mine and sweetened with alil bit of coconut sugar and honey and it was divine!!!!! I didn’t even think I liked oatmeal

    Reply
    • Kathryn Pauline

      February 5, 2022 at 5:16 am

      Welcome to team oatmeal!! haha, I’m so glad you’re enjoying it!

      Reply
  17. Nellie

    January 2, 2022 at 3:13 am

    I’m definitely gonna try this recipe! However, you mentioned a macerated rhubarb topping? Do you have a recipe for that? I’d be so curious to try that!

    Reply
    • Kathryn Pauline

      February 5, 2022 at 5:18 am

      Ah unfortunately I don’t at the moment! I do have a book coming out later this year, which does have a really wonderful strawberry rhubarb compote that would work great here. In the meantime, David Leite’s looks unbelievable: https://leitesculinaria.com/316836/recipes-strawberry-rhubarb-compote.html

      Reply
  18. Dana

    November 15, 2021 at 12:04 pm

    This recipe has changed my mind about oatmeal! I have always hated oatmeal after only having been served the microwaved, goopy, gluey stuff. This is something else entirely!! This oatmeal is creamy, light, and sort of fluffy! I used oat milk and served with chocolate chips, banana slices, and walnuts. So good and worthy of a special weekend breakfast!

    ★★★★★

    Reply
    • Kathryn Pauline

      November 16, 2021 at 11:32 am

      Aw that seriously makes me so happy! I’m glad you’re enjoying it, and totally agree, the gloopy stuff gives oatmeal such a bad name.

      Reply
  19. Melanie

    November 9, 2021 at 6:49 am

    We plan our meals ahead each week, and for breakfast, I was in the mood for something hot, creamy, and comforting and stumbled across this recipe which I though gave a great spin to our typical bowl of mushy oatmeal, and boy did this deliver! This was exactly what I needed….it was creamy and sweet and just perfect! Thank you for sharing this recipe with us. I have saved it in my recipe repeater and will certainly be making it again!

    ★★★★★

    Reply
    • Melanie

      November 9, 2021 at 6:50 am

      oh, and I’ll also mention that I posted pictures and the recipe within a work Slack channel we have dedicated to foodies (this is how much I liked it!), so hopefully others will try it as well!

      Reply
      • Catherine

        March 29, 2022 at 12:54 am

        What’s the trick to get steel cut oatmeal smooth and silky..??
        Thanks,
        Catherine

        Reply
        • Kathryn Pauline

          May 10, 2022 at 10:43 am

          I’m actually working on that right now! I haven’t quite nailed the ratios yet, but the key is similarly to use more liquid than you might think.

          Reply
    • Kathryn Pauline

      November 9, 2021 at 7:38 am

      Aw I am so thrilled you enjoyed it! 😄 And I hope your coworkers enjoy it too!

      Reply
    • Margaret

      October 3, 2022 at 10:29 pm

      Absolutely delicious! I’ve been looking for a recipe like this for ages. Thanks!

      ★★★★★

      Reply
      • Kathryn Pauline

        October 6, 2022 at 10:36 am

        I’m so glad you’ve been enjoying it! 😀

        Reply
  20. Jania

    October 29, 2021 at 10:39 pm

    You’ve changed the game. Ever since I got pregnant with my son in 2019, I haven’t been able to stomach oatmeal (because of the texture and gloopiness), but THIS, this right here changed me. I’ve had this every morning for the past week. I usually do apples with brown sugar and cinnamon, to kind of give it an apple pie feel. Absolutely delicious.

    ★★★★★

    Reply
    • Kathryn Pauline

      November 2, 2021 at 4:47 pm

      Oh my gosh your message absolutely made my day! And it’s so funny—I have heard this exact thing from not 1, not 2, but 3 folks who developed an oatmeal aversion while pregnant! I 100% attribute it to the fact that it’s a recipe inspired by my grandmother’s cooking, and pretty much all her food makes people feel better <3

      Hope you continue enjoying it! And yum, apple pie oatmeal sounds so lovely!!

      Reply
  21. Barbara

    October 25, 2021 at 11:07 pm

    Thank you!! I now have the perfect oats. Creamy, dreamy! Although I prefer mine savory.

    Reply
    • Kathryn Pauline

      October 27, 2021 at 8:32 am

      I absolutely love savory oats too! Corn, butter, garlic, and green onion is my go-to. Yum!

      Reply
  22. Clara

    October 22, 2021 at 2:00 am

    This is it. The oatmeal recipe I was looking for. I am from Hong Kong myself and growing up I always loved the cha chan teng versions like you mentioned. The home economics class at my school also taught us how to make this at one point but me being a kid I never even considered saving the recipe.

    Thank you thank you thank you! Instantly subscribed to cardamomandtea!!

    ★★★★★

    Reply
    • Kathryn Pauline

      October 25, 2021 at 6:57 pm

      Aw your message absolutely made my day! I’ve been thinking about HK often these days, and really miss it. Wish I could walk around the corner and order a bowl of porridge at a cha chan teng right now! And I am so glad you are enjoying this one! <3

      Reply
  23. Heifa

    September 30, 2021 at 2:57 am

    These oats are amazing! I find myself craving them and making them weekly. So simple and so so delicious.

    ★★★★★

    Reply
    • Kathryn Pauline

      September 30, 2021 at 9:39 am

      Aw Thanks Heifa! I’m so glad you’ve been enjoying it!

      Reply
  24. Rebecca L

    May 18, 2021 at 1:21 am

    Oatmeal game changer!! How did I go my whole life not knowing oatmeal could be so silky and delicious?

    ★★★★★

    Reply
    • Kathryn Pauline

      May 18, 2021 at 10:45 am

      Ah, right?? I should really listen to my nana more often haha

      Reply
      • Lisa

        March 21, 2022 at 9:42 pm

        My mother always made such good creamy oatmeal. Now she is 90 and I’m cooking for her. I have tried to follow the recipes on the oatmeal boxes before and I could never get them creamy enough like hers. I tried to add more liquid, but never really knew how much more it actually took. Thank you for sharing this information……that it actually takes double the liquid. We are having creamy oatmeal again.

        Reply
        • Kathryn Pauline

          March 22, 2022 at 2:11 pm

          Thank you so much for your kind words Lisa—your story truly brightened my day!

          Reply
  25. Heather

    May 11, 2021 at 6:30 pm

    This method of cooking oatmeal is SO good! Perfect texture. I’m making oatmeal like this from now on!

    ★★★★★

    Reply
    • Kathryn Pauline

      May 12, 2021 at 12:43 am

      Naneelokh Heather! <3

      Reply
  26. Izzah

    March 3, 2021 at 1:18 am

    Love this post, Kathryn! Like you, I add a little water so the oats swell up and are better able to absorb the milk. I can’t wait to try your recipe!

    Reply
    • Kathryn Pauline

      March 4, 2021 at 3:20 am

      Totally agree, water is so important! I usually do half water half milk, but I’ve heard that it also works really well to start with water and then add the milk as it cooks. I feel like as long as folks are using more liquid than the box says, it’ll turn out fine, whether it’s all water or all milk haha

      Reply
    • Janet

      May 18, 2021 at 9:25 pm

      I have made this recipe a few times now and absolutely it! I used oat milk. I have also got my daughter onto it. It’s perfect just topped with banana, maple syrup and cinnamon. So so good

      ★★★★★

      Reply
      • Kathryn Pauline

        May 20, 2021 at 2:59 pm

        I am so, so happy you’re enjoying it! And ooh banana maple cinnamon is one of my favorite combinations too. Ok now I know what I’m having for breakfast tomorrow, yum!!

        Reply

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Welcome! I’m Kathryn Pauline, recipe developer and photographer here at Cardamom and Tea, where I hope you’ll find something delicious to make.

I love creating recipes inspired by seasonal produce, community, and the Middle Eastern food I grew up with.

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