Learn how to make nutritious breakfast porridge and oatmeal with this basic recipe! I use old fashioned rolled oats, which have great health benefits, to make an easy breakfast that you can top with fresh and nuts.
When we first started the switch from processed food to real food, I had to learn how to NOT rely on those small packets of flavored instant oatmeal.
Not only are they full of sugar, but they’re expensive!
That led me to make homemade instant oatmeal packets in lots of flavors, but what if I ever ran out of those? Couldn’t I just make breakfast oatmeal on the stove?
The answer is yes! A basic breakfast oatmeal recipe should be in everyone’s kitchen skills, and my recipe couldn’t be any easier!
First, let me just start off by saying that just because most families have breakfast oatmeal, doesn’t mean you can ONLY have oatmeal at breakfast. You can certainly have oatmeal at lunch or dinner or even for a snack if you wanted to!
We’re particular of this breakfast oatmeal recipe for a few reasons:
- It uses rolled oats. These have more chew than instant oats, but less crunch than steel-cut oats and they’re my kids’ favorite.
- Rolled oats are CHEAP and easy to find. Yay for not hunting down a special ingredient for breakfast!
- Oatmeal has great health benefits.
- The ratio is very simple. We use a 1:2 (scant) ratio, so no major math going on first thing in the morning.
- It’s easy to make double, triple, or quadruple batches. Just keep the ratio!
Also, breakfast oatmeal is sometimes called breakfast porridge, which you can then substitute the grain and quinoa porridge or rice porridge breakfast or even a cold porridge breakfast if it’s too hot outside to eat something warm.
I’m including both my breakfast oatmeal recipe and a simple method to make porridge if you happen to not have oats or prefer a different whole grain.
Simple Ingredients for Healthy Oatmeal Breakfast
You only need two ingredients for a healthy oatmeal breakfast:
- Old fashioned rolled oats
Can you make oatmeal with just hot water?
Yes! Some people like to use milk for a more creamy taste, but you can certainly use just water – we do that all the time!
What is the ratio of water to oatmeal?
The actual recipe is below, but you can use a 1:2 (scant) ratio for oatmeal to water.
That means for every one cup of oats, you’ll use a scant 2 cups of water.
“Scant” isn’t a technical term, but it’s not an exact science here. I usually pour a full cup of water into the oats, then refill the measure glass to the 1 cup mark and then pour some out.
Once you make this a couple of times, you’ll find your perfect ratio. Use less water for thick oatmeal, more water for thin oatmeal!
How to Make Oatmeal from Scratch
The method for making oatmeal from scratch is really easy:
- Measure the oats and water into a small pot.
- Cook over medium heat, stirring often.
- When the oats are done cooking, serve warm!
How to Make Breakfast Porridge
The method for breakfast porridge – where you’re using a whole grain other than rolled oats – is a little different.
- Combine oats, warm water, and whey/yogurt/kefir/buttermilk in a container and cover. Leave in a warm place overnight.
- Bring additional water and salt to a boil in a medium pot. Add soaked oats and cover, then reduce heat and simmer until most of the liquid has been absorbed.
What goes well with oatmeal for breakfast?
- Serve with fresh fruit, like bananas, strawberries, cranberries, or blueberries.
- Add nuts and seeds, like almonds, walnuts, or chia seeds.
- Enjoy with a healthy green smoothie!
Other Healthy Oatmeal Breakfast Recipes:
- High Protein Oatmeal
- Baked Blueberry Oatmeal
- Healthy Oatmeal Jam Bars
- Apple Oatmeal Breakfast Bars
- Instant Pot Oatmeal
- Oatmeal Peach Breakfast Crumble
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- Prep Time: 24 hrs
- Cook Time: 15 min
- Total Time: 2 minute
- Yield: 4 1x
- Category: Breakfast
- Method: Stove top
- Cuisine: American
- Combine oats, warm water and whey/yogurt/kefir/buttermilk in a container and cover. Leave in a warm place overnight (at least seven hours) or for up to 24 hours.
- In a medium sauce pan, bring 1 cup of additional water and salt to a boil. Add soaked oats, cover, reduce heat and simmer for 5-10 minutes, or until most of the liquid has been absorbed. Oats will thicken upon cooling.
** Many individuals who are lactose intolerant are able to successfully digest homemade yogurt that has been cultured for 24 hours. Those with severe allergies to dairy products can substitute lemon juice or apple cider vinegar.
(adapted from Nourishing Traditions)