How to Make NO-STIR Oatmeal (on the Stove top) — Gluten-free, Vegan

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How to Make NO-STIR Oatmeal is the method I use to make our family oatmeal daily. I first discovered it by accident, because I often experiment with what’s easiest — out of necessity, because we have a busy life! I found that this method makes the best tasting and best textured oatmeal, too. So I’m sharing the recipe for its multiple benefits!

This recipe is Gluten-free, Vegan and VAD, perfect for real food, clean eating diets!

Ingredients in No-Stir Oatmeal

• rolled oats (be sure to choose Certified Gluten-free, if needed)
• water
• salt

What’s the ratio of rolled oats to water for making stove top oatmeal

1:2 Ratio: For every 1 cup of rolled oats, use 2 cups of water. Plus: 1/4 teaspoon *good salt.

I find that this ratio turns out perfectly textured oats that fit everyone’s liking: Just right!

Texture: If you prefer thicker oatmeal, use slightly less water. If you want your oatmeal creamier, add a bit more water.

Re the salt, I always use a little quality salt in my oatmeal recipes, (as our bodies do need the mineral sodium chloride). And salt heightens the natural simple deliciousness of oatmeal.

(*Not sure which salt to get? Better than sea salt, Real Salt or any pink salt: Choose this brand of salt for all cooking needs. Third party tested, it’s the healthiest salt [the only salt with NO heavy metals], flavorful and very affordable. Read more here.)

How to make No-Stir Oatmeal on the stove top

Two important factors

To make this recipe succeed, two important factors are needed:

1. You need to own a heavy bottomed saucepan (like this or similar — 2, 3 or 4 quart, depending on how much oatmeal you want to make). Thin pots will cause your oats to burn. We want good heat conductivity. Higher quality saucepans have thicker bottoms (and sometimes sides) that more evenly cook the food.
2. A stove top that has a nice low setting. We want to hold the oatmeal at a temperature just below simmering, or at a VERY slow simmer. All stove tops have this lowest setting; you’ll just need to find where that is for you, with gas ranges (and some electric stove settings) having more nuances.

Cooking instructions

Unlike most oatmeal recipes, that tell you to heat the water before adding the oats, this recipe consolidates the whole process:

1. Place water, oats and salt in a good quality heavy bottomed saucepan. Give the oats a quick stir.
2. Now, choose between one of two methods:
   1. Preferred method: Heat water uncovered over HIGH heat. When the water almost begins to simmer (5 minutes), turn the heat to *the very lowest cook setting possible (but hotter than a “Keep Warm” setting), give it a quick stir, cover, and walk away. (This method is faster, but you need to stay present long enough to lower the heat and cover the pot. That first stirring isn’t essential.)
   2. Turn heat to the very lowest setting (but hotter than a “Keep Warm” setting), cover, and walk away. (This method is slower overall, but requires no hovering over the stove top at all. Just set the heat, and leave. The only reason this method is less preferred is it can take a while for the water to fully heat, so the whole process can take up to 1 hour. I have done this method many days, and it’s wonderful, but only if you have the time.)
3. Allow oats to cook, covered, 25 minutes (once the water’s hot).
   • This method does not require any stirring. If you wish to stir the oats midway through cooking, or check on them, you sure can, and it won’t hurt. But it’s also not necessary.
4. After 25 minutes of covered slow-cooking, carefully remove the lid, protecting yourself from the steam. To serve, give the oatmeal a good stir; (it will be thicker and hotter on the bottom and gooier on the top before stirring).
5. And serve! Or, as I often do, if preferred, turn off the heat, cover, and allow oats to sit for 5 minutes to an hour before serving, based on when everyone needs to eat. They’ll stay hot.

NOTE: What does “the very lowest setting possible” mean?

You may need to fiddle a little to see what heat works best for your unique stove top (more so if you have a gas burner or an electric dial without fixed settings, as most electric stove tops have a fixed lowest setting).

We want the oatmeal to cook at a level just below simmering or at a VERY slow simmer. (Very slow simmering, occasional bubbles, is fine and expected.)

Oatmeal, as it cooks, is naturally thick, so we don’t want it bubbling away. The secret and trick to this recipe is: Have the heat so low that the oatmeal cooks, but it doesn’t burn. Once you choose the right low setting for the heat, this happens effortlessly.

A very small amount of oats sticking to the bottom of the pot is okay at the end of the cooking process, as the pot’s thick bottom and the low heat will prevent browning. If any oats stick on the bottom of your pan: Give a good stir, turn off the heat, and cover. The steam will loosen the bottom, and the oatmeal will still turn out perfectly.

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5 from 1 vote

How to Make No-Stir Oatmeal (on the Stove top)

How to Make NO-STIR Oatmeal is the method I use to make our family oatmeal daily. I first discovered it by accident, because I often experiment with what's easiest -- out of necessity, because we have a busy life! I found that this method makes the best tasting and best textured oatmeal, too. So I'm sharing the recipe for its multiple benefits! Gluten-free, Vegan.

It is okay to half this recipe for a smaller portion.

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Breakfast

Cuisine: American

Keyword: gluten-free, low oxalate, no stir, oatmeal, stove top, vegan

Servings: 3 servings

Calories: 205kcal

Author: Megan

Cost: $1.00

Equipment

• heavy bottomed saucepan

Ingredients

• 4 cups water
• 2 cups rolled oats
• ½ teaspoon good quality salt

Instructions

• Place water, oats and salt in a good quality heavy bottomed saucepan. Give the oats a quick stir.
  
• Now, choose between one of two options:

  A. Preferred method: Heat water uncovered over HIGH heat. When the water almost begins to simmer (5 minutes), turn the heat to *the very lowest cook setting possible (but hotter than a "Keep Warm" setting), optionally give it a quick stir, cover, and walk away. (This method is faster, but you need to stay present long enough to lower the heat and cover the pot.)

  B. Or: Turn heat to the very lowest setting (but hotter than a "Keep Warm" setting), cover, and walk away. (This method is slower overall, but requires no hovering over the stove top at all. Just set the heat, and leave. The only reason this method is less preferred is it can take 15 to 30 minutes for the water to fully heat, so the whole process can take up to 1 hour, dependent on finding that "sweet spot" low setting that heats the water quickly enough but doesn't simmer the oats too quickly. I have done this method many days, and it's wonderful, but only if you have the time.)
• Option A: Allow oats to cook 25 minutes.

  Option B: Just check on the oats at some point to see how they're coming along. As soon as the water is almost simmering, the oats will take 25 minutes to cook. But you don't need to time this method as long as you check them at some point before an hour.

  (Neither option requires any stirring. If you wish to stir the oats midway through cooking, or check on them, you sure can, and it won't hurt. But it's also not necessary.)
• After 25 minutes of covered slow-cooking, carefully remove the lid, protecting yourself from the steam. (Oatmeal will be thicker and hotter on the bottom and gooier on the top [see textures in photo below before the good stir].) To serve, give the oatmeal a good stir.
  
• And serve! Or, as I often do, if preferred, turn off the heat, cover, and allow oats to sit for 5 minutes to an hour before serving, based on when everyone needs to eat. They'll stay hot.
  

Nutrition

Calories: 205kcal | Carbohydrates: 37g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 386mg | Potassium: 196mg | Fiber: 5g | Sugar: 1g | Calcium: 38mg | Iron: 2mg

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