Perfect Oatmeal
By America's Test KitchenPublished on June 26, 2012
Time
40 minutes
Yield
Serves 3 to 4
Ingredients
Before You Begin
To double the recipe, use a large skillet to toast the oats; increase the cooking time to 10 to 15 minutes once the salt has been added. If desired, pass maple syrup or brown sugar separately when serving, or try the Honeyed Fig Topping with Vanilla and Cinnamon.
Instructions
- Bring water and milk to simmer in large saucepan over medium heat. Meanwhile, heat butter in medium skillet over medium heat until just beginning to foam; add oats and toast, stirring constantly with wooden spoon, until golden and fragrant with butterscotch-like aroma, 1 ½ to 2 minutes.
- Stir toasted oats into the simmering liquid, reduce heat to medium-low; simmer gently, until mixture thickens and resembles gravy, about 20 minutes. Add salt and stir lightly with spoon handle. Continue simmering, stirring occasionally with wooden spoon handle, until oats absorb almost all liquid and oatmeal is thick and creamy, with a pudding-like consistency, about 7 to 10 minutes. Off heat, let oatmeal stand uncovered 5 minutes. Serve immediately, with the following topping, if desired.
Time
40 minutesYield
Serves 3 to 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We set out to see which variety of oats, cooked in what particular way, would give us the best oatmeal recipe. We found that first toasting steel-cut oats with a small amount of butter in a skillet accented their nutty flavor and then cooking them uncovered in three cups water to one cup milk at a steady simmer, without stirring, gave the oatmeal recipe a creamy (not mushy) texture.
Before You Begin
To double the recipe, use a large skillet to toast the oats; increase the cooking time to 10 to 15 minutes once the salt has been added. If desired, pass maple syrup or brown sugar separately when serving, or try the Honeyed Fig Topping with Vanilla and Cinnamon.
Instructions
- Bring water and milk to simmer in large saucepan over medium heat. Meanwhile, heat butter in medium skillet over medium heat until just beginning to foam; add oats and toast, stirring constantly with wooden spoon, until golden and fragrant with butterscotch-like aroma, 1 ½ to 2 minutes.
- Stir toasted oats into the simmering liquid, reduce heat to medium-low; simmer gently, until mixture thickens and resembles gravy, about 20 minutes. Add salt and stir lightly with spoon handle. Continue simmering, stirring occasionally with wooden spoon handle, until oats absorb almost all liquid and oatmeal is thick and creamy, with a pudding-like consistency, about 7 to 10 minutes. Off heat, let oatmeal stand uncovered 5 minutes. Serve immediately, with the following topping, if desired.
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