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Quick oats can be turned into delicious oatmeal with the right quick oats-to-water ratios and all of the tips in this post!
Cooking Quick Oats on the Stove
What I love about cooking quick oats on the stove is that they’re ready in a couple of minutes, and I can have a nutritious breakfast on the table FAST! And unlike overnight oats, which are usually eaten cold, these are warm and delish!
Other than their quicker cooking time, a lot of us enjoy quick-cooking oats because they give oatmeal a softer texture after cooking. The secret is always in the amounts of oats and liquid, water or milk, you choose to use and here I explain it all below.
Difference Between Quick Oats and Old-Fashioned
Quick and old-fashioned oats come from the same oat grain (a groat), but they’ve been processed differently. Quick oats have been steamed longer, rolled thinner, and then cut into smaller flakes, while old-fashioned oats are thicker and larger and, therefore, take longer to cook.
Are Quick Oats and Instant Oats the Same Thing?
Yes! The term is used interchangeably for these smaller oat flakes that cook fast and give oatmeal a smoother texture.
How to Make Oatmeal with Quick Oats
Here’s a quick overview and there’s also a quick video in the recipe card:
- Combine the ingredients.
Use a small-to-medium 1.5 qt to 2 qt saucepan. Combine the oats, liquid, and salt in it at the same time. - Cook the oats.
I start at medium-high heat, and once the mixture starts to simmer, I reduce it to low for a total cooking time of 3 minutes, covered or uncovered. It’s important to stir occasionally so the oats at the bottom of the oats don’t burn. - Rest & serve.
I like to cover the pot after the oats are cooked for 2 minutes with the heat off. This thickens the oatmeal. Then, I serve them warm in a bowl with oatmeal toppings.
Laura’s Tip
In a hurry? Make cleanup later as easy as cooking quick oats by filling the saucepan with water immediately after serving.
Quick Oats to Water Ratio
When cooking quick oats, the optimal ratios are 2:1 quick oats to water. This means that for every ½ cup serving of quick oats, you’ll use 1 cup of liquid to cook them.
| Servings | Oats | Water |
|---|---|---|
| 1 | ½ cup | 1 cup |
| 2 | 1 cup | 2 cups |
| 3 | 1 ½ cups | 3 cups |
| 4 | 2 cups | 4 cups |
How to Thicken Quick Oats
It’s important to measure your oats and liquid for the best texture; however, sometimes, we’re in a hurry, and we need to thicken our quick oats after cooking. In this case, you can thicken oatmeal by adding a tablespoon of protein powder, 1 teaspoon of chia seeds, 1 teaspoon of flax meal, or 1 teaspoon of coconut flour to the bowl. Pick one not all.
Need a different method? Learn how to make instant oats in the microwave, or grab my recipe for overnight quick oats here.
Best Quick Oats on the Stove
Watch how it’s made:
Ingredients
- 1 cup quick oats, instant
- 2 cups water or milk, any
- Pinch of salt
- Toppings: sliced fruit, Greek yogurt, etc.
Instructions
Cook the oats:
- Add the quick oats, water or milk, and salt in a medium saucepan over medium-high heat. Bring the mixture to a simmer, stirring occasionally, and once it simmers, reduce the heat to low.
- Cook for 3 minutes, stirring from time to time, until the desired consistency is reached. Turn off the heat. For a richer texture, cover and let the oats sit in the saucepan for 1 to 2 more minutes.
Serve:
- Serve the oats in a bowl, topped with your favorite toppings.
Deborah says
This oats of the stove recipe was super quick and the kids loved it!
Rita says
Great to have before after my morning run love this recipe!
Charlie says
Best oatmeal recipe ever. Simple and delicious!