If your oatmeal is sticky, watery, or lumpy, this recipe is for you. Experienced housewives know: real oatmeal with water can be tastier than with milk, if you know three simple rules.
Pour long-cooked oat flakes into boiling salted water. The proportion is 1 part flakes to 2.5 parts water. Cook over low heat for 5-7 minutes, uncovered, stirring constantly with a wooden spoon.
When the porridge thickens, remove from heat, cover the pan with a towel and let stand for 5 minutes. Only after this add a piece of butter and, if desired, a little warm milk.
Do not cook longer than 7 minutes and do not use instant oats as they will immediately turn into a paste. And never add cold milk to hot porridge, it will curdle and spoil the taste.
By following these simple rules, you will get oatmeal that reeks of childhood: airy, tender, without lumps and with a light nutty aroma. The perfect breakfast without sugar.
Question and answer:
Why does my oatmeal turn out watery?
Most likely, they added too much water or did not allow the porridge to brew. The correct proportion is 1 part flakes to 2.5 parts water.
Why can't you cook oatmeal in the microwave?
In the microwave, the porridge heats up unevenly, lumps form, and the flakes do not open. On the stove it turns out airy and homogeneous.
