What makes oatmeal sticky

Just off-sweet is how I like it, although most folks like it sweeter. It takes very little work, but some time. Photo: Miriam Kresh. A smooth, warm, aromatic hot breakfast will even make adults swoon. Jump to Recipe. Share on twitter. Share on facebook.

Share on pinterest. Share on whatsapp. By Miriam Kresh. Is oatmeal really only for kids? Creamy oatmeal recipe Print. Undercooked oats will also be chewy, which is not the texture most people have in mind when they think about a tasty bowl of oatmeal. To achieve the perfect level of done-ness, cook your oats until all of the liquid has absorbed.

If that happens and the oats aren't yet tender, add a little bit more liquid to the pan. Continue this process until the oatmeal reaches the perfect tender consistency you're looking for. Of course, the flip side of undercooked oatmeal would be the alternative.

That would be overcooked oatmeal, and that's actually a problem as well. Oatmeal isn't supposed to be a lumpy bowl of porridge where the grains are so soft and mushy that they barely need to be chewed.

Instead, it should have an al dente texture, similar to pasta. Even with less water, the oatmeal will still release the starch that allows for the smooth, almost saucy base, while maintaining the correct texture of the grain. And there is a fix if you are concerned you have gone too far with your bowl of oatmeal: If you think you've overcooked your dish, try removing it from the heat, and then add a bit of water or milk. Next, stir it. Doing that should add some moisture back in and give it a more appealing consistency.

You can also add some nuts or seeds to a bowl of overcooked oatmeal, to help add a little texture back into the dish. With some practice, you'll find the ratio of creaminess and graininess that works best for you.

Much like beans, oats will taste better and be better for us with some soaking the night before. Oats contain phytic acid, a substance that makes it harder for your body to absorb minerals like iron, zinc and calcium. That means you simply won't get all the nutrients that may be the reason you're eating the oatmeal in the first place! Thankfully, soaking the oats will help break down those acids, making the oats way easier to digest. Soaking oats is also great because it helps the starches break down, so it's almost like cooking but in a low and slow way and without heat!

Ultimately, there'll be a better bowl of oatmeal as a result when you soak your oats overnight, and you'll be glad you put that effort in after. Especially when you're able to have your oatmeal breakfast ready with little-to-no effort in the morning. Just pull it out of the fridge, heat it in the microwave or eat it cold, if you prefer , and add any toppings you want — unless, of course, you enjoy your oatmeal plain. Breakfast is served!

Overnight oats are fabulous, but they do require thinking ahead. What if you wake up in the morning and decide you're hungry for oats, but you don't have time to cook them? That's a great time to try quick soaking your oats. The texture is slightly chewy but delicious. Be sure to add toppings and your favorite sweetener for a really flavorful oatmeal. This is also a perfect option for a grab-and-go breakfast before school or a work commute, and takes away that excuse of passing through the drive-thru for fast food en route to your destination.

Sorry about that! Oatmeal on its own can be bland, but adding a few simple ingredients can elevate it to a whole new level. Other ways to add flavor? Add some texture and crunch with nuts and seeds. Swirl in some peanut butter and add a little vanilla extract. This leads to a starchy slurry, and a tendency to stick, then burn. Solution: boil the water first, then add the oatmeal, reducing the stovetop to very low immediatley. I believe heat seals the outside of each grain, as the starches there expand, and this slows the absorption of moisture into the grain.

Don't overmix the oatmeal. Stirring oatmeal breaks down the oats, and encourages the formation of free starches in the water. This makes the mixture thicker, and increases the chances of high temperature at the pot's bottom. A feedback loop ensues - you feel like mixing to keep from sticking. Solution: Low heat, minimized mixing. Pay attention to the water content.

The easiest way to start this is to use a ratio of , water to oats. But, thereafter you must not mix. After a few minutes, as the free water content drops, the oatmeal slurry will begin to thicken. The trick is leave the slurry alone, avoiding overmixing the slurry, till the bottom just begins to get tacky, and concurrently you have hydrated and heated grains. Hint: The first time you follow the guidelines on this web page, stand over the pot and watch the changing character of the slurry.