The Creamiest Oatmeal

A simple 5-ingredient recipe with a secret technique!

Hi friends,

Today, we’re talking oatmeal.

The oatmeal of my childhood seemed to taste different—rich but not heavy, mild but not bland, and creamy without being gloopy. As an adult, I struggled to find a version I truly loved, encountering everything from watery, half-cooked oats to an overcooked, gluey mass that could stand upright.

Most were acceptable, but few matched that childhood memory. So, I set off on a mission to recreate it—and I’m thrilled to share the results with you.

Why You'll Love This Recipe

Here’s why you’ll love my creamy oatmeal!

• 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 based on some key data:

• 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.

What Type of Oats Should I Use?

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.

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 "cream-of-wheat-like" style of 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 for a very soft and creamy texture, the soaked batch was the winner.

Results: Soaking Time

And with further testing, I found that you only need an overnight soak (about 8 hours) for the ideal consistency.

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.

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 ground 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: After cooking, 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 it with my pumpkin spice granola for some crunch.

Have a great rest of the week,

Karishma