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Unlike quick-cooking oats, old-fashioned oatmeal has time to turn extra-creamy and luscious with just a few minutes more of cooking time. With a bit of milk and the toppings of your choice, this oatmeal recipe can be your go-to morning staple for a filling, healthy breakfast.
Old-fashioned rolled oats: This recipe calls for old-fashioned rolled oats, which cook faster than steel-cut oats, absorb more liquid, and hold their shape relatively well during cooking. Water: You’ll need 3 cups of water.
Here is everything you need to know to make your favorite Quaker Oats from old-fashioned or instant or steel-cut. Also learn how to make overnight oats, oatmeal bowl, blended oatmeal and more.
Here’s what you’ll need to make that classic bowl of creamy oatmeal you can top with your favorite toppings: Old-fashioned oats: they yield a thicker and richer bowl. Water or milk: use only water or a mix of both. Salt: just a pinch to enhance the flavor of your oatmeal.
Cooking Quaker Old Fashioned Oats on the stove is the classic method that yields creamy and flavorful results. Here’s how to do it: In a medium-sized saucepan, bring your water or milk (or a combination) to a gentle boil.
Old-fashioned oats, otherwise known as rolled oats, are key here. Quick-cooking oats turn to mush, and steel-cut oats require much longer on the stove. Pour in milk and water , plus some cinnamon and salt .
161. kcal. Total time. 35. minutes. Stove top to table top, this old fashioned recipe checks all the right boxes: simple, filling, customizable, and easy to throw together. Ingredients. 1 cup 1 Rolled oats. 1.5 cups 1.5 Whole milk. .5 cups .5 Water.