Active Time:15 minsTotal Time:15 minsServings:1Yield:1 cupJump to Nutrition Facts
Active Time:15 minsTotal Time:15 minsServings:1Yield:1 cup
Active Time:15 mins
Active Time:
15 mins
Total Time:15 mins
Total Time:
Servings:1
Servings:
1
Yield:1 cup
Yield:
1 cup
Jump to Nutrition Facts
Jump to recipeThere is nothing like a bowl of wholesome, fiber-richOld-Fashioned Oatmealto start your morning on a cold day. Take this basic recipe, which is lightly sweetened and has a sprinkle of cinnamon, to new levels with your own mix-ins. Nothing is off-limits, from sweet and berry-licious to savory and eggy, permission is granted to get creative. Keep reading for our expert tips, including some mix-in ideas.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Adding a pinch of salt is important when cooking oatmeal, as it helps bring out a nutty oat flavor.This recipe is for a single serving, but if you want to make multiple servings, the oats-to-liquid ratio is always 1:2.You can freeze cooked oatmeal in freezer-safe bags, which will keep it good for up to 3 months. To reheat, transfer the oatmeal to a bowl and heat it in the microwave on High for about 45 seconds, then stir and microwave for another minute. If it’s dry, add a small amount of milk, water or mashed banana.We recommend low-fat milk, but you can use any milk or non-dairy milk.Nutrition NotesOatsare like a blank canvas, begging you to add your creative flair. They’re also rich in fiber and complex carbohydrates, and eating them regularly may reduce your cholesterol. Despite their fiber content, many find that oats don’t satisfy them as long as they’d like. For this reason, consider having some protein with them—toss a handful of nuts into your bowl, add a swirl of nut butter orcook up an egg or twoto have on the side.The Best Oatmeal Toppings to TryHere’s a list of some of our favorite toppings that canelevate a plain bowl of oatmealinto something grand—plus add more nutrition and fiber to your day.Fruit (fresh, frozen or dried):bananas or apples; chopped stone fruits like cherries, apricots, peaches, mangoes and nectarines; berries; applesauce, jam or preserves.Nuts or seeds:crushed almonds, hazelnuts, pecans, pistachios, walnuts, peanut butter; chia seeds, ground flaxseeds and sesame seeds.Sweeteners:brown sugar, honey maple syrup, shaved dark chocolate.Spices:ginger, cardamom, cinnamon or nutmeg.Dairy and dairy alternatives:milk, yogurt or plant-based, calcium-fortified milk.Combinations to try:1 soft-boiled egg + 1/3 cup sautéed spinach + 1 teaspoon chili crisp ortogarashiseasoning (omit honey and cinnamon from base recipe)1/4 cup shredded carrot + 1 tablespoon chopped toasted walnuts + 1 tablespoon golden raisins + 1/4 teaspoon cinnamon1/2 medium banana, sliced + 1 tablespoon peanut butter + 1 teaspoon chia seeds + 1 teaspoon brown sugar1/4 cup blueberries + 1 tablespoon toasted coconut flakes + 1 tablespoon chopped toasted macadamia nuts + 1 teaspoon honey1/4 cup sliced peaches + 2 tablespoons cinnamon granola + 2 tablespoons vanilla yogurtPhotographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
Jump to recipe
There is nothing like a bowl of wholesome, fiber-richOld-Fashioned Oatmealto start your morning on a cold day. Take this basic recipe, which is lightly sweetened and has a sprinkle of cinnamon, to new levels with your own mix-ins. Nothing is off-limits, from sweet and berry-licious to savory and eggy, permission is granted to get creative. Keep reading for our expert tips, including some mix-in ideas.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Adding a pinch of salt is important when cooking oatmeal, as it helps bring out a nutty oat flavor.This recipe is for a single serving, but if you want to make multiple servings, the oats-to-liquid ratio is always 1:2.You can freeze cooked oatmeal in freezer-safe bags, which will keep it good for up to 3 months. To reheat, transfer the oatmeal to a bowl and heat it in the microwave on High for about 45 seconds, then stir and microwave for another minute. If it’s dry, add a small amount of milk, water or mashed banana.We recommend low-fat milk, but you can use any milk or non-dairy milk.Nutrition NotesOatsare like a blank canvas, begging you to add your creative flair. They’re also rich in fiber and complex carbohydrates, and eating them regularly may reduce your cholesterol. Despite their fiber content, many find that oats don’t satisfy them as long as they’d like. For this reason, consider having some protein with them—toss a handful of nuts into your bowl, add a swirl of nut butter orcook up an egg or twoto have on the side.The Best Oatmeal Toppings to TryHere’s a list of some of our favorite toppings that canelevate a plain bowl of oatmealinto something grand—plus add more nutrition and fiber to your day.Fruit (fresh, frozen or dried):bananas or apples; chopped stone fruits like cherries, apricots, peaches, mangoes and nectarines; berries; applesauce, jam or preserves.Nuts or seeds:crushed almonds, hazelnuts, pecans, pistachios, walnuts, peanut butter; chia seeds, ground flaxseeds and sesame seeds.Sweeteners:brown sugar, honey maple syrup, shaved dark chocolate.Spices:ginger, cardamom, cinnamon or nutmeg.Dairy and dairy alternatives:milk, yogurt or plant-based, calcium-fortified milk.Combinations to try:1 soft-boiled egg + 1/3 cup sautéed spinach + 1 teaspoon chili crisp ortogarashiseasoning (omit honey and cinnamon from base recipe)1/4 cup shredded carrot + 1 tablespoon chopped toasted walnuts + 1 tablespoon golden raisins + 1/4 teaspoon cinnamon1/2 medium banana, sliced + 1 tablespoon peanut butter + 1 teaspoon chia seeds + 1 teaspoon brown sugar1/4 cup blueberries + 1 tablespoon toasted coconut flakes + 1 tablespoon chopped toasted macadamia nuts + 1 teaspoon honey1/4 cup sliced peaches + 2 tablespoons cinnamon granola + 2 tablespoons vanilla yogurtPhotographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
There is nothing like a bowl of wholesome, fiber-richOld-Fashioned Oatmealto start your morning on a cold day. Take this basic recipe, which is lightly sweetened and has a sprinkle of cinnamon, to new levels with your own mix-ins. Nothing is off-limits, from sweet and berry-licious to savory and eggy, permission is granted to get creative. Keep reading for our expert tips, including some mix-in ideas.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
The Best Oatmeal Toppings to Try
Here’s a list of some of our favorite toppings that canelevate a plain bowl of oatmealinto something grand—plus add more nutrition and fiber to your day.
Combinations to try:
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
Cook Mode(Keep screen awake)Ingredients1cupwater or low-fat milkPinch of salt½cuprolled oats2tablespoonslow-fat milk for serving1 to 2teaspoonshoney, cane sugar or brown sugar for servingPinch of cinnamon
Cook Mode(Keep screen awake)
Ingredients
1cupwater or low-fat milk
Pinch of salt
½cuprolled oats
2tablespoonslow-fat milk for serving
1 to 2teaspoonshoney, cane sugar or brown sugar for serving
Pinch of cinnamon
Directions
Combine water (or milk) and salt in a small saucepan. Bring to a boil. Stir in oats and reduce heat to medium; cook, stirring occasionally, for 5 minutes. Remove from heat, cover and let stand for 2 to 3 minutes.
Top with milk, sweetener, cinnamon, dried fruits or nuts, if desired.
Frequently Asked QuestionsWhether you choose steel-cut oats, old-fashioned (rolled) oats or plain instant oats,the nutrition is the same. You’ll get complex carbs, fiber, plant protein, vitamins and minerals. Eating oats has been linked with reduced cholesterol levels, balanced blood sugar and a healthy digestive tract.The answer is sometimes. People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.Both old-fashioned oats and quick oats are oat groats that are steamed and pressed (or rolled) into flakes. Old-fashioned oats are steamed and pressed a little less than quick-cooking oats, which helps them retain their texture when they’re cooked. Old-fashioned oats take longer to cook than quick-cooking oats (about 5 minutes for old-fashioned oats versus 1 minute for quick oats).Absolutely. You can whip up a batch and enjoy it for the next 5 days. Make sure you cool the oatmeal before adding it to airtight containers and placing it in the fridge. It can easily be reheated on the stove or in the microwave, but it’s best to add a little milk or water to it before doing so.Yes! Combine water (or milk), salt and oats in a 2-cup microwave-safe bowl. Microwave on High for 2 1/2 to 3 minutes. Stir before serving.
Frequently Asked Questions
Whether you choose steel-cut oats, old-fashioned (rolled) oats or plain instant oats,the nutrition is the same. You’ll get complex carbs, fiber, plant protein, vitamins and minerals. Eating oats has been linked with reduced cholesterol levels, balanced blood sugar and a healthy digestive tract.
The answer is sometimes. People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Both old-fashioned oats and quick oats are oat groats that are steamed and pressed (or rolled) into flakes. Old-fashioned oats are steamed and pressed a little less than quick-cooking oats, which helps them retain their texture when they’re cooked. Old-fashioned oats take longer to cook than quick-cooking oats (about 5 minutes for old-fashioned oats versus 1 minute for quick oats).
Absolutely. You can whip up a batch and enjoy it for the next 5 days. Make sure you cool the oatmeal before adding it to airtight containers and placing it in the fridge. It can easily be reheated on the stove or in the microwave, but it’s best to add a little milk or water to it before doing so.
Yes! Combine water (or milk), salt and oats in a 2-cup microwave-safe bowl. Microwave on High for 2 1/2 to 3 minutes. Stir before serving.
EatingWell.com, December 2018
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Nutrition Facts(per serving)150Calories3gFat27gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
