How to Cook Oatmeal on the Stove

Stovetop Oatmeal Ingredients

Here’s what you’ll need for a bowl of stovetop oatmeal. You’ll find the full amounts in the recipe card below.

• Old-fashioned oats: This recipe is made for old-fashioned rolled oats. Quick oats work too, with less liquid and a shorter cook time (see below). Use certified gluten-free oats if needed.
• Plant-based milk: Any kind works, like oat milk, soy milk, coconut milk, or homemade cashew milk. Milk makes the creamiest oatmeal, but you can use water or a mix of both.
• Frozen mixed berries: They add sweetness and color as they cook into the oats. Fresh berries work too.
• Banana: Sliced on top for natural sweetness.
• Nuts or seeds: Use your favorites, like walnuts, almonds, pecans, or pumpkin seeds, for crunch.

Adding a tiny pinch of salt with the oats brings out their natural nutty sweetness, so I highly recommend it.

Oatmeal to Liquid Ratio and Cook Times

The type of oats you use changes how much liquid you need and how long to cook oatmeal on the stove. Here’s a quick guide.

• Old-fashioned rolled oats: Use 1 ½ cups of liquid for every 1 cup of oats and simmer for about 5 minutes. For softer, looser oatmeal, use 2 cups of liquid.
• Quick oats: Quaker’s package directions call for ½ cup of quick oats to 1 cup of water or milk, cooked for about 1 minute.
• Steel-cut oats: They take much longer. Use about 1 ½ cups of liquid for every ½ cup of steel-cut oats and simmer for about 20 minutes.
• Water or milk: Water works with the same ratio. For the best of both, cook the oats in water and stir in a splash of plant-based milk at the end.

How to Cook Oatmeal on the Stove Step by Step

Before you start, measure out your oats, milk, and berries, and slice the banana, since the oatmeal comes together quickly.

PRO TIP: Keep the heat at a gentle simmer once the oats go in, and stir often so the oatmeal doesn’t stick to the bottom of the pan.

Step 5: Top and serve. Take the pan off the heat and stir in a splash more milk or water if it’s thicker than you like. Spoon it into a bowl and top with the sliced banana and nuts or seeds.

How to Cook Quick Oats on the Stove

Quick oats are rolled oats that are cut smaller, so they cook in about a minute and turn out softer. I haven’t tested this recipe with quick oats, but here’s how to make them on the stovetop, following the package directions on Quaker quick oats:

1. Bring 1 cup of water or plant-based milk and a pinch of salt to a boil in a small saucepan.
2. Stir in ½ cup of quick oats.
3. Cook for about 1 minute over medium heat, stirring occasionally.
4. Add your toppings and serve. For a berry version, I’d stir frozen berries in with the oats.

Flavor Variations and Toppings

Plain stovetop oatmeal is the perfect blank canvas. Here are some of my favorite simple add-ins and toppings.

Stir-Ins

• Sweetener: Maple syrup, agave, brown sugar, or coconut sugar, to taste.
• Vanilla extract: About ½ teaspoon at the end.
• Cocoa powder: 1 to 2 teaspoons for simple chocolate oatmeal.
• Warm spices: A little cinnamon, nutmeg, or homemade pumpkin pie spice. For a fall bowl, try my easy pumpkin oatmeal.
• Nut butter: Stir in 1 to 2 Tablespoons of peanut butter, almond butter, or sunflower seed butter for extra creaminess. My peanut butter porridge is all about it.
• Vegan protein powder: Add a scoop and an extra splash of milk, since it thickens the oatmeal.
• Chia or flax seeds: A Tablespoon adds fiber and healthy fats.
• Shredded veggies: ¼ to ½ cup of finely shredded zucchini disappears into the oats, or go all in with carrot cake oatmeal.

Toppings

• Fruit: Banana slices, berries, shredded apple, mango, pear, or peaches.
• Dried fruit: Raisins, cranberries, apricots, or chopped dates.
• Crunch: Chopped nuts, pumpkin seeds, coconut flakes, or cacao nibs.
• Something sweet: Vegan chocolate chips, jam, or a spoonful of mango compote.
• Plant-based yogurt: A dollop adds creaminess and a little tang.
• Savory: Try a pinch of salt, black pepper, and chili flakes with sautéed veggies.

Toni’s Recipe Tips

• Adjust the texture: For thicker oatmeal, simmer it a minute or two longer. If it’s too thick, stir in more milk or water. It keeps thickening as it cools, so take it off the heat while it’s still a little loose.
• Don’t overcook it: Oatmeal that cooks too long turns mushy and gluey.
• Feeding more people: Double or triple the recipe in a larger pot and add a few extra minutes of cooking time.
• Use up extra oats: Bake a batch of my walnut oat scones or easy strawberry oatmeal bars.

Make Ahead and Storage

• Fridge: Let leftovers cool, then store them in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze portions for up to 3 months, then thaw them in the fridge overnight.
• Reheat: Warm it in the microwave or on the stovetop, adding a splash of water or plant-based milk to make it creamy again.

Stovetop Oatmeal FAQs