Creamy Oatmeal

The laziest, creamiest oatmeal you’ll ever make. Old-fashioned oats go into a covered casserole dish with water and a touch of sweetener, then sit in a low oven overnight. Seven hours later, you wake up to a pot of porridge so creamy and soft it barely resembles stovetop oatmeal.

The magic is time plus low heat. At 225°F (107°C), the oats absorb the water gradually and break down slowly, releasing their starches into the surrounding liquid. The result is almost pudding-like, with a texture you simply cannot get from a quick boil on the stovetop.

An earthenware dish or heavy casserole with a tight lid is a must. You need something that retains heat evenly and traps the moisture inside. Without a good seal, the water evaporates and you end up with dry, stuck-on oats instead of that silky porridge.

Chef Tips

• Use old-fashioned rolled oats, not quick oats or steel-cut. Quick oats dissolve into mush, and steel-cut may need even longer at this temperature.
• A tight-fitting lid is key. If your lid doesn’t seal well, cover the dish with foil first, then place the lid on top.
• Check at 6 hours if your oven runs hot. Every oven is a little different at these low temperatures.

Variations

• Stir in cinnamon and diced apples before baking for a baked apple oatmeal.
• Use milk or a mix of milk and water instead of all water for an even richer, more custard-like result.
• Top with fresh berries, toasted nuts, and a drizzle of cream after cooking.