Creamy Oatmeal Recipe

A bowl of oatmeal with a spoon in it and various bowls of ingredients in the background.

5 from 1 vote

A simple 5-ingredient recipe for the best creamy oatmeal with a secret technique: an overnight soak yields a soft, tender texture.

Prep Time5

Cook Time15

Soak Time8

Total Time8 20

Servings: servings

Calories: 381kcal

Author: Karishma Pradhan

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

US Customary - Metric

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

Tip #1: If you have room, make this a one-pot recipe by storing the mixture in your saucepan in the fridge instead of a separate container.

Tip #2: This recipe yields very soft, tender oats. If you're a fan of a chewier texture, I recommend going with the "no-soak" variation.

Topping Ideas:

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.

Storage: The cooked oatmeal can last in the fridge for 2 - 3 days, but keep in mind, the oats will continue to soften and the liquid will continue to thicken over that time. Add a splash of milk before reheating to help loosen the consistency.

Nutrition