How to Make Creamy Oatmeal • Kath Eats

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Since the beginning of time (of the blog), I have been designing the perfect bowl of oatmeal. Here are a few tips on how to make creamy oatmeal that isn’t mushy or dry.

Nobody likes gummy oatmeal

Back in the days when I ate oatmeal all.the.time, I would bring it up in conversation and some people would say “ewwww oatmeal.” Their gatherings were usually to cook rolled oats soaked in boiling water that were gummy, wet, and/or dry. “That’s not it!” I can say. My mashed banana oatmeal recipe is nothing but gummy or dry. Don’t let a packet of instant oatmeal prepared with lukewarm hotel water stop you from eating!

I’ve always made oatmeal with milk, heating it up a little while stirring it on medium heat, with a thinly sliced ​​very ripe banana mixed in. Bananas are not only for taste but also for texture. In fact, when I was studying dietetics, I did a research project to show the effects that milk, bananas, and yeast had on the final consistency of a bowl of oats. (Spoiler alert: all three make it creamier!)

love the oatmeal spoon and oatmeal bowl

How to Make Creamy Oatmeal

What Kind of Oats Are Best for Creamy Oatmeal?

I’m partial to classic rolled oats because of the balance between cooking time and texture to produce the creamiest bowl of oatmeal! Rolled oats are also good for this, but since they take a long time to cook, I don’t tend to choose them very often.

What type of liquid is best for creamy oatmeal?

I’ve always used a combination of half milk and half water which I found to be the perfect combination of flavor and creamy texture, but of course whole milk works too. Try not to use only water unless you have to – the taste is empty! You can use non-dairy milk such as coconut milk, soy milk, oat milk (!) or almond milk, but I usually use full-fat milk for its protein and fat reserves.

What is the best temperature to cook oatmeal?

I’ve been using medium heat so I don’t burn the milk! I also want the oats to be able to release their starch a little without boiling off too much liquid, which results in a very dry product. I usually just turn off the heat before the oats reach the consistency I want because they will continue to thicken slightly as they cool in the bowl.

What can I add to oatmeal to get a sweet taste?

I’m partial to the thinly sliced ​​ripe bananas in the recipe above! Bananas have the ability to make things (ie, smoothies) unlike other fruits. This greatly affects the creaminess of the final product. They also absorb the oatmeal naturally and provide a delicious taste! Check out this post on Healthy Ways to Make Sweetened Oatmeal for more flavor ideas, including cinnamon, vanilla extract, brown sugar, dried fruit, maple syrup, coconut milk, and another favorite, peanut butter.

Can you make creamed oats in bulk?

YES! You can make a batch of oatmeal to reheat on busy mornings. Your oatmeal will cool into a large block. When you’re ready to reheat, the key is to add a little milk to replace the water and reheat in the microwave or on the stove. The more you stir when reheating, the creamier they will be.

My Favorite Oatmeal Toppings

  • Granola
  • Peanut butter
  • Fresh fruits
  • Dried fruits
  • Coconut flakes
  • Chia seeds
  • Grains
  • Muffin
  • PB&J
  • Anything collapsed
  • Crunchy or whatever

My Favorite Oatmeal Ingredients

  • Banana slices (whack!)
  • Chia seeds for strength
  • Pumpkin
  • Cottage cheese
  • Greek yogurt
  • Fruits of all kinds (dried like raisins or fresh like diced pears)
  • A pinch of salt (always!)

Which type of oatmeal is the healthiest?

This is a trick question! All types of oats are still just oats and they all have the same nutritional profile. The difference is in their location and light processing, such as steaming them for faster cooking. I prefer old rolled oats for the combination between texture and quick cooking time. All different types of oats have the same nutrition but the surface area and cooking time are what differ.

  • Steel cut oats: These are only cut oat groats. They have a longer cooking time of around 20 minutes because they have less surface area exposed to the liquid and heat so it takes longer to break down. I made steel cut oats in my rice cooker and instant pot for handsfree use! Check out this recipe for Instant Pot Chai Spiced Oats.
  • Old rolled oats: These oats are cut and rolled flat so that their surface area is larger and that makes them cook faster!
  • Instant oats or instant oats: These oats are cut, rolled, again steamed, which is a kind of pre-cooking them. Instant oats get a bad reputation because they often appear in single-serve packages that come with a lot of sugar, but it’s not bad on its own! Look for low or no sugar options.

Other types of oatmeal:

This creamy oatmeal recipe includes rolled oats, milk, and bananas. Bananas add a natural sweetness to the dish and make the oats incredibly creamy! This recipe uses one but you can easily double or triple and reheat throughout the week! Just add a splash of milk if you do.

Ingredients

  • they are ripe

Instructions

Step 1 Combine oats and liquid in a sauce pan

Start by combining the rolled oats, water, and milk in a saucepan over medium heat. Allow to heat.

Step 2: Cut the banana into thin slices

Cut the banana into VERY small pieces, leaving a few large pieces.

Step 3: When the oatmeal is hot, start stirring

When it starts to smoke or bubble, stir occasionally to “beat” the banana into the oats. The oats will take about 5 minutes on medium heat from start to finish to completely absorb the liquid. They are done when they reach the desired consistency!

Step 4 Add vanilla and other ingredients

Add vanilla (and usually pumpkin or cottage cheese) and pour into your container.

Step 5: Add the toppings

Add any toppings you like, like a dollop of almond or peanut butter, nuts, granola, coconut, crumbled granola, or trail mix – and dark chocolate chips! Or check out all the combos listed below.

Whipped Banana Oatmeal

The whipped method produces a really creamy bowl of oatmeal. The banana disappears, so there are no pieces. Since the banana is a kind of emulsifier, this method sets the oats to a firm, creamy consistency and the whole dish is delicious because the sweetness of the banana is everywhere.

Preparation Time 2 minutes
Cooking Time 5 minutes
Perfect Time 7 minutes

Ingredients

  • 1/3 cup old oats
  • 1/3 cup milk of your choice
  • 2/3 cup water I like my oats a bit thin – reduce to 1/2 cup if you don’t
  • 1/2 banana cut too thin
  • 1/2 tbsp chia seeds
  • Pinch kosher salt
  • 1 tsp vanilla extract it was finally shaken

Instructions

  • Start by combining the rolled oats, water, and milk in a saucepan over medium heat.

  • Cut the banana into VERY small pieces, leaving a few large pieces.

  • Leave for a few minutes while the oatmeal heats up.

  • When it starts to smoke or bubble, stir occasionally to “beat” the banana into the oats. The oats will take about 5 minutes on medium heat from start to finish to completely absorb the liquid. They’re done when they reach the consistency you want!

  • Add vanilla (and usually pumpkin or cottage cheese) and pour into your container.

  • Add any toppings you like, like dollops of almond or peanut butter, nuts, granola, coconut, crumbled granola bars, or trail mix – with dark chocolate chips! Or check out all the combos listed below.





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