Perfectly cooked oatmeal, not mush, in 10 minutes

by Robyn on January 11, 2011

A box of quaker rolled oatsI’ve seen people’s pictures of oatmeal that look like a bowl of mush. Never have I dined in a restaurant that knew how to cook oatmeal correctly. Some people I know think that instant oatmeal is the way it is supposed to be eaten. To that I say eeeewww!

You see, I learned to make oatmeal from a master cook. Grandma. As a child, it was a rare day to actually have something more to eat than milk-toast. Or just plain toast. My mother was a single parent at times, and rarely made breakfast for us. Many times we went off to school without eating anything at all. It was just the way it was, we accepted it and really didn’t know there was any other way.

The best part of being small was the two weeks each of us spent at Grandma and Grandpa’s house each summer. Grandma was the quintessential housewife. She cooked and cleaned daily, did the shopping – which was called marketing – my kids still laugh when I say I’m going to do the marketing, and kept a well oiled machine moving. Three meals were prepared each day beginning with breakfast. It always involved that red, white and blue box. Quaker Oats. Old Fashioned Rolled Oats. She made them for us and served them with brown sugar and butter. It was the only way we ever learned to eat them. But it was the way she cooked them that made them so good.

Each oat was cooked to perfection. It held its own, was separate from all the others and could be wrapped in butter and sugar individually. Well, no she didn’t wrap them individually, they just turned out that way. So how do you make oatmeal perfect? This way. You’ll need a saucepan. 3 cups of water and 2.5 cups of rolled oats.

Rolled oats in boiling water.Begin with the 3 cups of water poured into a saucepan. Bring the water to a boil. Add oats to the boiling water. Stir once or twice to make sure the oats are all in the water and stop. Allow the pats to come to a boil, which usually takes about 15 to 30 seconds, and put the lids on the saucepan. Turn off the heat. No flame at all. In five to six minutes your oats will be cooked to perfection. Add a bit of butter, your sweetener of choice and a bit of milk if you wish. You’ll be glad I showed you how to cooks oats properly!

A bowl of cooked oatmeal ready to be served.

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January 11, 2011 at 10:42 pm


Paula January 14, 2011 at 11:40 am

Oh my but this post brought back memories. My Mom would cook us oatmeal porridge for breakfast every morning throughout the winter months. We never put butter on it but we sure did put brown sugar on it before adding our milk. It is such a comfort food for me and while it is good and good for you all year ’round, I still only eat it in the winter.

SMITH BITES January 12, 2011 at 1:49 pm

EXACTLY how we cook these kinds of oats – exactly! and you’re right – every single oat is cooked to perfection . . . no mushy, globby, yucky, stuck-together mess in my bowl!! Grandmas just know these things . . .

Grettir January 12, 2011 at 7:00 am

Made some for my girls this morning! I occasionally forget how much I love (non-mush) oatmeal, so thanks for the reminder.

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