Instructions

1. Combine oats and water in a non-stick saucepan or stockpot. The ratio to use depends on the cut of the oats and your personal preference. For example, steel cut oats require 1 part oats to 3 or 4 parts water, while ordinary rolled oats are a 1:2 ratio. Fine-ground, processed oats need even less water, so follow packaging instructions closely.

2. Heat the oats and water to a boil over medium heat—but no higher. Oatmeal sticks when the water heats up too quickly and evaporates before the oats are cooked. Depending on the type of oats, oatmeal can take from 20 to 45 minutes to finish cooking. If you need oats fast, prepare quick cooking oats, which take less than five minutes to cook.

4. Reduce the heat to medium-low once it reaches a boil, then cover the pot with a lid that is slightly ajar. This will allow the oats to absorb the water, but will release steam so your oatmeal can cook evenly. Check on your oats, but avoid removing the lid too frequently as this will delay the cooking process.

5. Stir regularly with a wooden spoon to be sure that the oats are not getting stuck to the bottom of the pan. If a few wild oats do manage to stick, don’t scrape them off as this increases your chances of mixing burnt oats with your oatmeal. Once the oats are soft and ready to eat, remove the pan from the heat.

6. Remove the oatmeal from the pan with a wooden spoon as soon as it is ready to serve. If the oats stay in the pan, they may continue to cook and stick. Avoid scraping the sides and bottom with metal spoons and spatulas that can damage your pan and contaminate your oats. Add toppings and serve.

7. Clean your pan immediately after serving, if possible. If you can’t wash it right away, fill it with water and let it soak. Use a nonabrasive sponge, because damaging the surface of the pan can cause the oatmeal to cook unevenly and will increase your chances of sticking next time.