Oatmeal is cheap, filling and easy to make. But it can also be a little…meh. So imagine my surprise on a recent trip to Sweden when I had the creamiest, most delicious oatmeal I’d ever tasted. Nope, it had nothing to do with the toppings (just plain old cinnamon and brown sugar). The oatmeal itself was nothing special (just a box of regular oats). The preparation wasn’t fancy (just simply prepared on the stove).
I figured it must be that Swedish oats are just, well, better. The breakfast was so good that I brought a pack home with me (taking up a precious two pounds of my luggage allowance). But inevitably, the oatmeal ran out. Before tossing it into the recycling, I took one last longing look at my box of Swedish oats. And that’s when I realized the secret had been right in front of me all along. These were regular oats, yes, but they were a combination of rolled and powdered grains.
Why does this make a difference? I’m no scientist (or cook), but my guess is that the powder releases extra starch to create a velvety texture. I immediately created my own version—and it’s actually really easy. Here’s how to make oatmeal so that it’s silky, luscious and the only way you’ll want to eat it from now on.
What to do: Add 1 cup oats to a blender or food processor and pulse until you have a fine powder; store the powder in small ziplock bag or other sealed container. Next time you make oatmeal, cook the oats according to the stove-top instructions, but substitute a quarter of the regular oats with the powdered oats (so instead of using 1 cup oats, you would use ¾ cup rolled oats and ¼ cup powdered oats). Add the same amount of water as you normally would (this is usually double the amount of cereal, but I recommend starting with slightly less and adding more liquid if necessary). With my go-to Quaker Oats, I had creamy and oh-so-dreamy oatmeal in about five minutes. Add toppings (seeds, nuts, fruit and honey are great options) and revel in your culinary prowess.
Oh, and a tip: If blending your oats sounds like too much work, you can buy oat flour and whisk it into the boiling oatmeal. This works just as well, but the whisking is key to prevent clumps.