This creamy oatmeal recipe is truly the *best*! Oats soak overnight in a mixture of milk and water, then simmer on the stove for just a few minutes to thicken and cook through. The result? The creamiest oats you can imagine with a melt-in-your-mouth texture; no bland, boring oats here!
The oatmeal of my childhood tasted different. It was rich but not heavy, mild but not bland, and creamy but not gloopy. As an adult, I've struggled to find a version I loved, trying everything from a mediocre bowl of watery half-cooked oats to an overcooked mixture so thick and stiff it could stand upright.
Most versions were acceptable, but few versions matched that childhood memory. So, I set off on a mission to recreate it and am pleased to share the results with you.
Why You'll Love This Recipe
- Soaking oats overnight softens and hydrates the grains, shortening the overall cooking process and yielding a tender and velvety texture.
- Adding enough salt helps season the oats to bring out their natural flavors.
- A 3:1 ratio of oats to liquid ensures a very creamy result.
P.S. No time to soak? I've included an alternate same-day method in the recipe card that yields a slightly chewier result but is almost as delicious.
Recipe Testing
As I set off to make my ideal oatmeal, I wanted to test a few different options:
- Gradually cooking oats yields a creamier texture than a rapid boil, so I used that as my primary cooking method.
- Research told me that bumping up the ratio of liquid to oats brought out more creaminess, so that was definitely on the docket.
- I also wanted to try an overnight soak (like a variation on overnight oats) to see how time might alter the texture of the grains.
The Secret to the Creamiest Oatmeal
Design:
All 3 batches used ⅓ cup old-fashioned rolled oats with a 50/50 ratio of 2% milk to water in varying amounts, plus a good pinch of salt.
Left (Test #1): I mixed ⅓ cup oats, ½ cup milk, ½ cup water, and salt in a medium container and chilled the mixture for 24 hours. Then, I brought the mixture to a simmer on the stove and gently simmered it until the oats cooked through and the liquid began clinging to the grains, about 5 minutes.
Middle (Test #2): Same ratio as test #1, but without a soak. Here, the oatmeal took about 10 minutes.
Right (Test #3): No soak with a 4:1 liquid ratio to oats. Here, the oatmeal took about 15 minutes.
Results: Soak vs. No-Soak
The 24-hour soak yielded the creamiest consistency and the softest, most "porridge-like" oats. The no-soak (3:1 ratio) had the most chew, while the no-soak (4:1 ratio) was creamy with a slight chew.
Based on my preference, a very soft oat with a creaminess that clings to the grains, the soaked batch was the winner. With further testing, I found that you only need an overnight soak (about 8 hours).
Results: Soaking Time
Above, you can see the difference between an 8-hour and 24-hour soak (before cooking). There was no discernible difference in texture before or after cooking. Eight hours is plenty, but leaving it in the fridge for longer is fine, too.
Caveats & Modifications
If you're short on time and want your oatmeal now, OR you're not a fan of a very soft oat, I'd recommend the no-soak 4:1 ratio.
You'll be rewarded with relatively creamy oatmeal with a chewy texture; it's like the B+ version of the soaked variation.
Ingredient Notes
- Milk: I regularly use 2% milk for my oatmeal, but you can use whole milk, soy milk, or coconut milk as well. I haven't tried it with 1%, so I can't say if it'd be creamy enough.
- Old-Fashioned Rolled Oats: Old-fashioned oats are the best choice for a longer soak and have a soft, tender texture. Unlike steel-cut oats, rolled oats are steamed and flattened, so some of their starch pre-gelatinizes for quicker cooking and better absorption.
- Salt: April Bloomfield's porridge taught me that salt is essential! You need to add enough to bring out the flavors of the oats; otherwise, it can taste too bland.
For a full list of ingredients and their quantities, please refer to the recipe card.
Mix-Ins
This is a great base recipe to play around with. The toppings are endless:
- Nut butters: Swirl in a spoonful of peanut butter, almond butter, or my favorite, chocolate tahini spread!
- Spices: A pinch of cinnamon, pumpkin spice, or cardamom would be lovely here.
- Fruit: Try some sliced banana, fresh berries, or even a raspberry chia jam!
- Chia seeds/flax seeds: Stir in up to 1 tablespoon of chia seeds or flax seeds, and leave for a few minutes to allow the seeds to hydrate. You may need to add a splash more liquid.
- Greek yogurt: My homemade Greek yogurt adds a super creamy finish.
- Granola: Try my pumpkin spice granola or tropical granola for some crunch.
How to Make This Recipe
Step 1 - Soak: Combine the oats, milk, water, and salt in a medium bowl. Refrigerate overnight between 8 and 24 hours.
Step 2 - Cook: Transfer the mixture to a Dutch oven or large saucepan along with the brown sugar. Bring to a vigorous simmer over medium heat. Reduce the heat to medium-low, and simmer gently for 3 - 5 minutes until nicely thickened.
TIP: The oatmeal will continue to thicken after you remove it from the heat, so pull it off the stove while it's still a bit too liquidy for you.
Step 3 - Serve: The oatmeal is lightly seasoned with sugar, so you will likely need more, depending on your preference. Season with salt and/or brown sugar, then divide amongst serving bowls. Enjoy!
Expert Tip
Salt is key here! Here's an easy way to test if your oats need more salt. Transfer a spoonful of oatmeal to a small bowl and add a pinch of salt. If it tastes better, the whole batch needs more salt. If not, try adding a pinch more sugar!
For a full list of instructions, please refer to the recipe card.
Recipe FAQs
Yes, but use a bowl that is large enough to avoid spills! Combine the soaked oats mixture with brown sugar in a large microwave-safe bowl and microwave on high for 2 minutes, then stir. Continue microwaving in 30-second increments, stirring each time, until thickened (about 3 - 5 minutes total), then let sit for 1 - 2 minutes to finish thickening.
The cooked oatmeal can last in the fridge for 2 - 3 days, but keep in mind that the oats will continue to soften, and the liquid will continue to thicken over that time. Adding a splash of milk when reheating will help loosen the consistency.
Yes, definitely. I'd recommend replacing the milk with coconut milk or soy milk!
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Happy eating! Love, KarishmaCreamy Oatmeal Recipe
Ingredients
- ⅔ cup old-fashioned rolled oats
- 1 cup water
- 1 cup 2% milk, or coconut milk or soy milk
- ¾ teaspoon Diamond-Crystal Kosher Salt, or ⅜ teaspoon Morton Kosher Salt or Sea Salt | plus more if needed
- 1 tablespoon brown sugar, plus more if needed
Instructions
- Soak: In a medium bowl, combine ⅔ cup old-fashioned rolled oats, 1 cup water, 1 cup 2% milk, and ¾ teaspoon Diamond-Crystal Kosher Salt. Stir to incorporate, but don't worry if the oats just settle at the bottom. Cover and seal, then chill in the fridge for 8 hours up to 24 hours. Note: No time to soak the oats overnight? For a slightly less creamy but still tasty option, mix ⅔ cup old-fashioned rolled oats, 1 ⅓ cups water, 1 ⅓ cups milk, and ¾ teaspoon Diamond-Crystal Kosher Salt. Skip the soaking step and proceed with the cooking step. Expect the oatmeal to take closer to 15 - 20 minutes to thicken properly.
- Cook: The morning of, transfer the mixture to a medium saucepan and set over medium heat with 1 tablespoon brown sugar.Bring to a vigorous simmer, then reduce heat to medium-low. Simmer for 3 - 5 minutes, stirring occasionally, until the oats soften and absorb most of the liquid. The mixture should look very creamy but not dry. Remove from heat while still slightly loose, as the oats will continue thickening as they cool.
- Serve: Season to taste with additional salt or sugar if needed, then divide amongst serving bowls and enjoy with any desired toppings.Note: Salt is vital in bringing out the flavor of the oatmeal, so if they taste bland, add another pinch and see if that helps.
Notes
- Nut butters: Swirl in a spoonful of peanut butter, almond butter, or chocolate tahini spread.
- Spices: A pinch of cinnamon, pumpkin spice, or cardamom would be lovely here.
- Fruit: Try some sliced banana, fresh berries, or even a raspberry chia jam!
- Chia seeds/flax seeds: Stir in up to 1 tablespoon of chia seeds or flax seeds, and leave for a few minutes to allow the seeds to hydrate. You may need to add a splash more liquid.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Karishma
Owner's Rating: This is truly the creamiest oatmeal I've ever had! It's soft and porridge-like and so, so comforting.