How to Properly Cook Oatmeal – The Simplest Ways

Extra No.1 flakes are the largest and coarsest, cook in 15 minutes, and are considered the most nutritious for their fibre and vitamin content. Extra No.2 flakes are medium, cook in 10 minutes, and are the happy medium. Extra No.3 flakes are the thinnest and most tender, cook in 3–5 minutes, and are ideal for children and quick breakfasts. There are also instant flakes (ready without cooking) – these are less nutritious because of the heavy processing. Whole oat grits (Hercules) are the most nutritious of all, but need long cooking.

Packaged flakes from trusted producers do not need rinsing – they are already cleaned and ready to cook. Loose flakes or those bought at a market are best picked over on a white plate to remove any stray debris, dark grains or small stones. I do not recommend rinsing them with water – the flakes swell at once and then cook poorly. Whole oat grits (Hercules) should always be rinsed and are best soaked for 30 minutes before cooking – this shortens the cooking time.

Yes, of course – this is a lighter, leaner option. Oatmeal cooked on water has only 70–75 kcal per 100 g compared with 88 kcal on milk. It suits strict diets, fasting and a vegan diet. On water the porridge is less tender and less aromatic, so make up for that by adding honey, fruit, cinnamon or vanilla. You can use plant-based milk (almond, oat, coconut) – it gives a similar milky character without animal fats.

Classic additions: fresh fruit (banana, apple, pear), berries (blueberries, raspberries, strawberries), dried fruit (raisins, dried apricots, prunes), honey, maple syrup, jam or preserves. Healthy additions: walnuts, almonds, pumpkin or sunflower seeds, flaxseed, chia. For a bit of spice: a pinch of cinnamon, cardamom, cocoa powder or grated chocolate. Oatmeal is a universal base that you can turn into a dessert or a nourishing breakfast for any taste and preference.