This guide for how to make oatmeal and oats nutrition overview will have you craving a healthy oatmeal recipe! My collection of creative oatmeal recipes, mix-in ideas, and toppings will inspire you to create a bowl of creamy whipped banana oatmeal for breakfast.

kath holding a bowl of oatmeal with peanut butter and blueberries

Some people call me the Queen of Oatmeal Recipes!

Back in 2008, when this blog was very young, I discovered how much I loved the “stick to your ribs” satisfaction that a bowl of oatmeal gave me for breakfast. I always make my oats with two key ingredients: milk (for protein) and banana (for natural sweetness). And I always go crazy with toppings!

How To Make Oatmeal (That’s Actually Good!)

How much oats to water is ideal for creamy oatmeal?

I really like 1/3 cup oats, 1/3 cup water, 1/3 cup milk ratios. The milk adds extra creaminess and protein, and splitting the liquid with water seems to give the oats more of a chance to steam. I find that milk* only cooks a little too fast! But all milk certainly works too. I like to add my oats, milk and water all at the beginning and put the heat on medium until the oats are creamy and thick. Other people boil water first and then add oats, which doesn’t get them enough time or agitation to release that creamy starch inside!

*You can use a non-dairy milk like coconut milk or almond milk, but I typically use dairy milk.

I’ve been known to get a little crazy with the ingredients in my oatmeal recipes and the toppings I use to finish each dish. From pumpkin oatmeal to crumbled bars and muffins to savory oats – you’ll find them all below!

The Best Oatmeal Toppings

Granola
Nut butter
Fresh fruit
Dried fruit
Coconut flakes
Chia seeds
Cereal
Muffin
PB&J
Crumbled anything
Crunchy anything

Favorite Stir-in Oatmeal Ingredients

Banana slices (to whip!)
Chia seeds for thickness
Pumpkin
Cottage cheese
Greek yogurt
Fruit of all kinds (dried like raisins or fresh like chopped pear)

Is oatmeal good for you?

YES! Oatmeal is one of my favorite healthy breakfasts! Oats are a whole grain and a great source of complex carbohydrates, vitamins, minerals, fiber and antioxidants. The soluble fiber from oatmeal, as part of a diet low in saturated fat and cholesterol, may help reduce the risk of heart disease. Beta-glucans are one form of that soluble fiber that helps lower blood cholesterol. Here are more benefits of eating oats.

Fun fact: I ate oatmeal often during the weight loss days of my my twenties.

Are oats gluten free?

Oats are gluten free by nature. However, there is a high risk of cross contamination during processing, so unless a brand labels them as gluten free, do not assume they are. More and more labeled gluten free oats are popping up these days, so it’s easier to find a trusted brand.

Are all types of oats the same?

Nutritionally, yes. But in cooking method they vary quite a bit. I prefer old fashioned rolled oats for their cross between texture and quick cooking time. All of the different oats varieties have the same nutrition but the surface area and cooking time is what varies.

The Different Types of Oats (And How They’re Processed)

There are four main types of oats, and the difference comes down to how much they’re processed. The less processed the oat, the longer it takes to cook and the chewier the texture.

Steel-Cut Oats
Steel-cut oats are oat groats that are simply chopped into pieces. They are the least processed type of oat, have a chewy texture, and take the longest to cook.

Quick Steel-Cut Oats
Quick steel-cut oats are chopped oat groats that have been lightly steamed. This extra step helps them cook faster while still maintaining a hearty texture.

Old-Fashioned Rolled Oats
Old-fashioned rolled oats are oat groats that are cut, steamed, and rolled flat. They cook faster than steel-cut oats and create a creamy oatmeal with some texture.

Quick-Cooking Oats
Quick-cooking oats are cut, rolled thinner, and steamed longer than rolled oats. They cook very quickly and produce a softer, smoother oatmeal.

In summary:
The more processed the oats, the faster they cook and the softer the final texture.

Read about my Tour of Quaker’s Milling Facility in Cedar Rapids, Iowa!

Whipped Banana Oatmeal Recipe

This is the breakfast recipe I made famous back in 2008. The banana infuses the bowl with natural sweetness and makes the oats incredibly creamy! This recipe serves one but you can easily double or triple and reheat all week too! Just add a splash of milk when you do.

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Whipped Banana Oatmeal

The whipped method produces a really creamy bowl of oatmeal. The bananas basically disappear, so there are no chunks. Since banana is an emulsifier of sorts, this method suspends the oats into a thick, creamy consistency and the whole bowl is sweeter because the banana’s sweetness permeates throughout.

Course Breakfast

Cuisine American

Keyword oatmeal, oats

Prep Time 2

Cook Time 5

Total Time 7

Servings 1 serving

Ingredients

1/3 cup old fashioned oats
1/3 cup milk of your choice
2/3 cup water I like my oats a bit liquidy – cut back to 1/2 a cup if you don’t
1/2 banana very thinly sliced
1/2 tbsp chia seeds
Pinch of kosher salt
1 tsp vanilla extract stirred in at end

Instructions

Start by combining rolled oats, water, and milk in a saucepan over medium heat.
Slice a banana into VERY thin pieces, leaving just a few bigger chunks.
Walk away for a few minutes while the oatmeal heats.
Once it begins to steam or bubble, stir vigorously at times to “whip” the banana into the oats. The oats will take about 5 minutes on medium heat from start to finish to fully absorb the liquid. They’re done when they reach your desired consistency!
Stir in vanilla (and often pumpkin or cottage cheese) and pour into your bowl.
Add any toppings you like, such as almond or peanut butter dollops, nuts, granola, coconut, crumbled granola bars, or trail mix – with dark chocolate chips! Or check out all the combos listed below.