Have never made stove top oatmeal before..help?
alexastoutxo
Posts: 139 Member
So my microwave recently broke and im a bit frustrated because i always make my staple breakfast eggwhite oatmeal in it first thing every morning. It's the only way I've ever made oatmeal before (normally use instant oats) and so I was wondering how I would go about making it on the stove? I love the volume and fluffiness the microwave gave me when I would make it in there usually due to the whipped eggwhites I added in it but now I'm lost. how can I make it on the stove where it would give me A LOT of volume like it did in the microwave? When I made it in the microwave it was only the instant oatmeal packet, whipped eggwhites and water and I always added A LOT of water and just microwaved it for longer. So if anyone knows how to make it on the stovetop to where it would be thick and voluminous please let me know how! Thanks!
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Instructions on package?
Oatmeal
Water
Heat it up stove until it thickens.
That's all.6 -
alexastoutxo wrote: »So my microwave recently broke and im a bit frustrated because i always make my staple breakfast eggwhite oatmeal in it first thing every morning. It's the only way I've ever made oatmeal before (normally use instant oats) and so I was wondering how I would go about making it on the stove? I love the volume and fluffiness the microwave gave me when I would make it in there usually due to the whipped eggwhites I added in it but now I'm lost. how can I make it on the stove where it would give me A LOT of volume like it did in the microwave? When I made it in the microwave it was only the instant oatmeal packet, whipped eggwhites and water and I always added A LOT of water and just microwaved it for longer. So if anyone knows how to make it on the stovetop to where it would be thick and voluminous please let me know how! Thanks!
When you started making this oatmeal concoctions in the microwave you probably experimented to find the right amount of water, etc. Do the same experimentation with the stove.
Probably bring water to a boil first and then add your egg whites and oatmeal. Maybe mix the egg whites with the oatmeal before adding to the boiling water?
I've only added eggs to oatmeal I baked in the oven. You might look at baked oatmeal recipes for an alternative to stove or microwave.0 -
This is what I would do. I'd boil water in the kettle. Add to the instant oatmeal to the desired consistency. Whip the egg whites in another bowl with my mixer until thick, then fold in to the cooked oatmeal.
You don't need stovetop for instant oatmeal and if you tried cooking for longer than five minutes, you'll get glue.
I'm a connoisseur of my stovetop oatmeal and I use minute oatmeal with about a tablespoon of large flake oats added for extra tooth. I add two tablespoons or more of powdered milk, and raisins too. If I'm not sharing with my hubby I put in dried currants instead. I don't quite put the heat to "high" because I want to avoid a scorched bottom. I stir with a wooden spoon until it gets thick and creamy. One cup oats to 2 1/2 cups water.4 -
How about a new habit?
Just make yourself some scrambled eggs for now. And please use the egg yolk. It has a lot of nutrition. Plus, some of those instant oatmeal packets are loaded with sugar.
Ehh I really like my oatmeal in the morning though and I know there's nothing with the yolk eggwhites just give me alot more volume without giving it an "eggy" sort of taste1 -
This is what I would do. I'd boil water in the kettle. Add to the instant oatmeal to the desired consistency. Whip the egg whites in another bowl with my mixer until thick, then fold in to the cooked oatmeal.
You don't need stovetop for instant oatmeal and if you tried cooking for longer than five minutes, you'll get glue.
I'm a connoisseur of my stovetop oatmeal and I use minute oatmeal with about a tablespoon of large flake oats added for extra tooth. I add two tablespoons or more of powdered milk, and raisins too. If I'm not sharing with my hubby I put in dried currants instead. I don't quite put the heat to "high" because I want to avoid a scorched bottom. I stir with a wooden spoon until it gets thick and creamy. One cup oats to 2 1/2 cups water.
Well I was going to be using quick cooking oats for the stovetop, not the instant packets I normally use which is why I ask about how to make it on the stovetop.0 -
Can I please bring you into the fold, to the dark side, to infinity and beyond... OVERNIGHT OATS.
You just mix your oats, liquid(s) of choice, flavors, together real nice, cover it, and put it in the fridge. Warm it up in the morning and it's done. You can add liquid as needed to correct any issues in consistency. Easiest, healthiest, most delicious breakfast.3 -
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why is no one using a spurtle to make their oats? You're doing it wrong.....1
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Also, steel cut oats are life.5
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If you want thick and creamy oatmeal, use the stovetop method I described.
If you want to use minute oats on the stovetop to get a fluffy product, make the minute oats on the stovetop without the powdered milk (1 part oatmeal to 2 parts water).
Whip up the egg whites separately and fold in to your finished oatmeal. I'm anticipating that the warm oatmeal will finish cooking your fluffed up egg whites.
I don't think egg whites will automatically fluff up if you try and cook them with your oatmeal as you do in the microwave. I might be wrong. Experiment and report back to us.0 -
Instructions on package?
Oatmeal
Water
Heat it up stove until it thickens.
That's all.
It's not quite as simple as that.
The ratio of rolled oats to water is usually 1:2 (1:3 for steel cut) but you still need to taste the oats and add water if the oats remain uncooked after most of the water has been absorbed or evaporated.
You also need to keep heat at low to med and to stir constantly as well. Otherwise, it could boil over and/or burn and/or turn the oats into a congealed mass instead.
This is particularly important if you want thicker oats which need to be cooked longer so that very little water is left b4 it's considered "done."
These are things that a microwave cook would need to learn.0 -
Instructions on package?
Oatmeal
Water
Heat it up stove until it thickens.
That's all.
It's not quite as simple as that.
The ratio of rolled oats to water is usually 1:2 (1:3 for steel cut) but you still need to taste the oats and add water if the oats remain uncooked after most of the water has been absorbed or evaporated.
You also need to keep heat at low to med and to stir constantly as well. Otherwise, it could boil over and/or burn and/or turn the oats into a congealed mass instead.
This is particularly important if you want thicker oats which need to be cooked longer so that very little water is left b4 it's considered "done."
These are things that a microwave cook would need to learn.
Or......for stovetop method, bring water to boil, add rolled oats/oatmeal, cover and remove from heat. Let sit for 10ish minutes. No need to watch and means that I can go do something else while the oatmeal is 'finishing'.
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Instructions on package?
Oatmeal
Water
Heat it up stove until it thickens.
That's all.
It's not quite as simple as that.
The ratio of rolled oats to water is usually 1:2 (1:3 for steel cut) but you still need to taste the oats and add water if the oats remain uncooked after most of the water has been absorbed or evaporated.
You also need to keep heat at low to med and to stir constantly as well. Otherwise, it could boil over and/or burn and/or turn the oats into a congealed mass instead.
This is particularly important if you want thicker oats which need to be cooked longer so that very little water is left b4 it's considered "done."
These are things that a microwave cook would need to learn.
Is there a step by step process you could describe for me? I don't want to mess up my oats so it would be helpful comong from someone whos acrually done IT before0 -
My son and I make our oats on a Sunday night, we use a mix of rolled oats and oat bran, mainly water and some whole milk, cook for 20 mins, lower heat and cook for another 5, stirring throughout, add frozen fruit, this week it was cherries, allow to cool and then put on the fridge. We have porridge every morning, I reheat three bowls worth with a little more milk on the stove top. Healthy breakfast for three for 4 days all prepared in half an hour on a Sunday evening
PS it is lovely and thick 0 -
My son and I make our oats on a Sunday night, we use a mix of rolled oats and oat bran, mainly water and some whole milk, cook for 20 mins, lower heat and cook for another 5, stirring throughout, add frozen fruit, this week it was cherries, allow to cool and then put on the fridge. We have porridge every morning, I reheat three bowls worth with a little more milk on the stove top. Healthy breakfast for three for 4 days all prepared in half an hour on a Sunday evening PS it is lovely and thick
Do you bring it to a boil first? Can you tell me step by step please? It's my first time trying these out so i don't want to mess up0 -
My son and I make our oats on a Sunday night, we use a mix of rolled oats and oat bran, mainly water and some whole milk, cook for 20 mins, lower heat and cook for another 5, stirring throughout, add frozen fruit, this week it was cherries, allow to cool and then put on the fridge. We have porridge every morning, I reheat three bowls worth with a little more milk on the stove top. Healthy breakfast for three for 4 days all prepared in half an hour on a Sunday evening PS it is lovely and thick
I, too, would love to see the step-by-step instructions for this. Sounds very easy and delicious!0 -
For the love of all that is great, please add a tiny dash of salt to your oats! It does something during the cooking process and affects the way your oatmeal turns out. Oatmeal just isn't the same if you don't add the salt.
To OP: it's hard to give you a hard and fast method for cooking stovetop. I know you said "fluffy," but does that mean creamy, or thick? Your preference on the creaminess will determine your correct method.2 -
I like extra creamy so I add oatmeal to the water cold then bring to a boil. I then reduce to a simmer until it thickens. This is not long.0
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Making oatmeal is kind of like making tea. Everyone has their favourite method and whether you want to follow one person's advice or another you are still going to get tea.1
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For those that wanted my recipe/technique the amounts below are for one portion so simply multiply as required.
40g rolled oats
10g oat bran
250ml water
50ml whole milk
Generous pinch of salt
Put oats and oat bran in a saucepan with the milk and water and bring slowly to the boil, stirring.
Turn down the heat and simmer for about 10 mins stirring frequently. Add the salt.
Cover and allow to sit after adding fruit of your choice, can be frozen or dried fruit ( my son and I plan to try stewed fruit too shortly.)
Once cool put in the fridge. It should keep without problem for around 4-5 days.
In the morning take a portion/portions out of the pan, reheat in another pan or in a bowl in the microwave with a little more milk or water.
You could add fresh fruit, nuts or yogurt at this point, my children like syrup!
I chose rolled oats and oat bran as the oat bran is higher in fibre and protein but is expensive compared to rolled oats, am tempted to try and source some steel cut oats to compare flavour and cost.
Hope that helps those who asked @alexastoutxo and @micheledelliott
As has already been said preferred recipes/methods will be different for all of us, all I can suggest is trial and error (oh and Google!)1 -
callmecarina wrote: »For the love of all that is great, please add a tiny dash of salt to your oats! It does something during the cooking process and affects the way your oatmeal turns out. Oatmeal just isn't the same if you don't add the salt.
To OP: it's hard to give you a hard and fast method for cooking stovetop. I know you said "fluffy," but does that mean creamy, or thick? Your preference on the creaminess will determine your correct method.
I want it sorta thick and voluminous If you know what I mean?0 -
OP: It's really not that hard but you do have to pay attn while you cook oats. You can't just push a button and walk away like you do w/the microwave.
However, oats are cheap. Take a risk and experiment. Toss out the failures and eat the rest. It's a learning process that you have to go thru to learn how to cook anything.
As for the steps:.
1) Measure the water you need and add it to the pot.
2) Turn the burner on and bring the water to a boil.
3) Measure out the oats you need and, after the water comes to a boil, lower the heat to low or med first and then add the oats.
If you add the oats to rapidly boiling water, (or allow water w/oats already in it to boil), it can rise and spill over.
4) Bring the water & oats to a simmer and adjust the heat to keep it there.
5) Stir the oats as they cook. Do not walk away and leave the pot unattended on the stove. It's like cooking risotto.
6) After 2 mins for instant, 5 mins for rolled and 10 mins for steel cut, taste some to see if they have cooked enough yet or not. If not and if there's not enough water remaining in the pot, add some more water to continue cooking.
Can't give you an exact amount of water to add but it should be enough to keep the oats from "plopping" in the pot like mud in a volcanic mud hole.
7) When the oats are cooked to your liking, they are ready to eat but, if they are too "loose" (fluid) for your taste, you will need to continue cooking until the oats thicken further.
The risk doing this is that you will overcook the oats. It's easier to overcook instant and rolled oats than steel cut oats. The oats are over cooked when they are mushy.
When you know exactly how much water and oats to use and how long to cook them, you could remove them from the stove at a certain time and allow them to finish cooking off heat, but I have NEVER had success using this method.
You can add or leave out salt as you prefer. It doesn't matter IMO when you add it. I don't usually add any until I've tasted the oats during cooking.
Happy eating! 0 -
OP: It's really not that hard but you do have to pay attn while you cook oats. You can't just push a button and walk away like you do w/the microwave.
However, oats are cheap. Take a risk and experiment. Toss out the failures and eat the rest. It's a learning process that you have to go thru to learn how to cook anything.
As for the steps:.
1) Measure the water you need and add it to the pot.
2) Turn the burner on and bring the water to a boil.
3) Measure out the oats you need and, after the water comes to a boil, lower the heat to low or med first and then add the oats.
If you add the oats to rapidly boiling water, (or allow water w/oats already in it to boil), it can rise and spill over.
4) Bring the water & oats to a simmer and adjust the heat to keep it there.
5) Stir the oats as they cook. Do not walk away and leave the pot unattended on the stove. It's like cooking risotto.
6) After 2 mins for instant, 5 mins for rolled and 10 mins for steel cut, taste some to see if they have cooked enough yet or not. If not and if there's not enough water remaining in the pot, add some more water to continue cooking.
Can't give you an exact amount of water to add but it should be enough to keep the oats from "plopping" in the pot like mud in a volcanic mud hole.
7) When the oats are cooked to your liking, they are ready to eat but, if they are too "loose" (fluid) for your taste, you will need to continue cooking until the oats thicken further.
The risk doing this is that you will overcook the oats. It's easier to overcook instant and rolled oats than steel cut oats. The oats are over cooked when they are mushy.
When you know exactly how much water and oats to use and how long to cook them, you could remove them from the stove at a certain time and allow them to finish cooking off heat, but I have NEVER had success using this method.
You can add or leave out salt as you prefer. It doesn't matter IMO when you add it. I don't usually add any until I've tasted the oats during cooking.
Happy eating!
Thanks this was helpful but since I like adding eggwhites, when would I add them? While the oats are still cooking or close to when the oats are done and to my liking? 0 -
alexastoutxo wrote: »Thanks this was helpful but since I like adding eggwhites, when would I add them? While the oats are still cooking or close to when the oats are done and to my liking?
I have no idea but my guess is NOT during or at then end of cooking because the heat will just congeal them.
Frankly, I don't think egg whites will work at all on the stove top.
In the microwave its kinda like you're making a souffle and everything "bakes" together from cold to start.
Can't do that on the stove top.
The only way it might work is if you cook the oats and whip the egg whites separately.
Then after the oats have cooled a bit, slowly fold and blend the whipped egg whites into the oats until you get the texture you like.
Let trial and error be your guide. Good luck!
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alexastoutxo wrote: »OP: It's really not that hard but you do have to pay attn while you cook oats. You can't just push a button and walk away like you do w/the microwave.
However, oats are cheap. Take a risk and experiment. Toss out the failures and eat the rest. It's a learning process that you have to go thru to learn how to cook anything.
As for the steps:.
1) Measure the water you need and add it to the pot.
2) Turn the burner on and bring the water to a boil.
3) Measure out the oats you need and, after the water comes to a boil, lower the heat to low or med first and then add the oats.
If you add the oats to rapidly boiling water, (or allow water w/oats already in it to boil), it can rise and spill over.
4) Bring the water & oats to a simmer and adjust the heat to keep it there.
5) Stir the oats as they cook. Do not walk away and leave the pot unattended on the stove. It's like cooking risotto.
6) After 2 mins for instant, 5 mins for rolled and 10 mins for steel cut, taste some to see if they have cooked enough yet or not. If not and if there's not enough water remaining in the pot, add some more water to continue cooking.
Can't give you an exact amount of water to add but it should be enough to keep the oats from "plopping" in the pot like mud in a volcanic mud hole.
7) When the oats are cooked to your liking, they are ready to eat but, if they are too "loose" (fluid) for your taste, you will need to continue cooking until the oats thicken further.
The risk doing this is that you will overcook the oats. It's easier to overcook instant and rolled oats than steel cut oats. The oats are over cooked when they are mushy.
When you know exactly how much water and oats to use and how long to cook them, you could remove them from the stove at a certain time and allow them to finish cooking off heat, but I have NEVER had success using this method.
You can add or leave out salt as you prefer. It doesn't matter IMO when you add it. I don't usually add any until I've tasted the oats during cooking.
Happy eating!
Thanks this was helpful but since I like adding eggwhites, when would I add them? While the oats are still cooking or close to when the oats are done and to my liking?
Here's all the tips you will ever need, right from one link. Enjoy!
http://lmgtfy.com/?q=how+to+cook+oats+on+stovetop+with+eggwhites0 -
You might want to give baked oatmeal a try.
https://www.budgetbytes.com/?s=baked+oatmeal
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=486844
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I dont even cook my oats,
I mix oats, Greek yog, honey and frozen cherries. (or other frozen berries)
put in the fridge over night (I make 3 days worth at a time)
Then when I have a serving I add a chopped up granny smiths apple
YUM!
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