Here’s a way to make a creamy bowl of rolled oatmeal with milk. inspired via dalia, a South Asian porridge, this recipe stocks how to make oats with milk in the most delicious way. All you need for this stovetop recipe is an ideally non-stick saucepan we just need three ingredients, and 20 mins.
You can use coconut milk or any other plant based milk for vegan version.
You can also try my recipe of Kheer it’s a perfect dessert for any dinner parties.
There’s a purpose for the dearth of breakfast recipes on my blog. maximum mornings, I locate myself making parathas, french toast, or this creamy bowl of oatmeal. With youngsters, those tend to be the perfect, most tantrum-proof breakfasts.
Growing up, we called oatmeal “dalia”, the phrase for a warming, milky, South Asian-fashion porridge. Oats weren’t a large a part of the agriculture in India and Pakistan, so porridge was commonly made with broken barley or wheat. As South Asians spread throughout the West, certainly, we began to make dalia with the most befitting cereal grain – oats.
Oatmeal With Milk
Before reading my friend Kathryn’s post on Creamy Oatmeal, I didn’t know Americans usually cook their oatmeal with only water. I thought that’s how they serve oatmeal at hotel breakfasts: soggy and necessitating toppings.
I’ve noticed that all across the world (most recently at Heathrow airport), oatmeal is creamy, milky and actually appetizing. This recipe is inspired by the South Asian method of making porridge, but it’s really just oatmeal made in the most delightful way – with milk.
The Key to Making Oatmeal With Milk
This can appear counterintuitive, however I find the nice manner to make rolled oats with milk is to still use water at the same time as cooking it. Like another grain, rolled oats need water to penetrate the surface, giving the oats a hazard to soften and swell. the use of simplest milk to cook dinner the oats – though nonetheless higher than using simplest water – will come up with firm, in-tact oats that haven’t damaged down in addition to they are able to.
Ingredients You’ll Need
Here’s what you need to make a simple bowl of oatmeal with milk:
Water: To get the proper texture, you need just enough water so that the oats drink it up however don’t entirely cook in it.
Using too little water = toothsome oats + heavy oatmeal.
Using an excessive amount of water = soggy, watered down oats.
Sort of Oats: complete oat groats are processed in diverse approaches to make special forms of oatmeal. This recipe requires rolled oats (additionally referred to as old style oats).
You may use the identical method for steel reduce oats but you’ll need greater liquid and a much longer cooking time. for this reason, I commonly make steel reduce oats inside the sluggish cooker or immediately Pot.
For brief cooking oats (now not instantaneous Oats), you surely don’t want water at all to cook dinner them down well. (They’re best for in a single day oats.)
Milk: i use complete milk but you can use any dairy-unfastened milk as long as it gained’t collapse after you bring it to a boil or you can use coconut milk for vegan meal.
Sweeteners & Toppings: except I do candy toppings, I continually sweeten oatmeal. raw cane sugar, coconut sugar, maple syrup, and honey all work wonderful. if you’re using sugar and are certain of the amount of you want, you can additionally upload it at the side of the milk.
How to Make Oatmeal With Milk
Time needed: 20 minutes.
The quick summary: First, cook the oats in water, add milk and cook further/reduce. If needed, add a splash of milk before serving to keep it light & runny.
- Bring water to a boil. Then add oats and a pinch of salt (if using). Lower the heat to bring to a simmer.
- Cook until the water evaporates/reduces down and the oats are partially cooked.
- Add the milk and raise the heat to bring it to a boil (or allow it to come to simmer on its own). Then lower the heat and allow it to simmer for another 10 minutes. Stir every so often so it doesn’t stick to the bottom of the pan.
- The milk will thicken and reduce, but it’ll still be runny and pourable. If it gets too thick, add a splash of milk and mix to combine.
Honestly, before I thought to ‘develop a recipe’ for this, I’d often just cook the oats down in water and add milk without measuring. Once the milk reduced and oatmeal thickened, I’d finish with a splash of milk, which worked just fine. All this is to say – this is not a finicky oatmeal recipe. If you cook it first in water, then in milk for 15-20 minutes, you’ll enjoy wonderfully cooked rolled oats with milk.
Oatmeal Topping Idea – Caramelised Bananas & Black Berries
Even though this oatmeal is scrumptious enough to not need toppings, they’re in no way a horrific concept. Even precise-old dalia changed into/is often crowned with dry fruit or nuts.
Years in the past i was stimulated via the legendary nearby Milk blog to pinnacle oatmeal with caramelized bananas and blanched, slivered almonds and that’s seeing that remained considered one of my favorite toppings. To make it:
- Heat a small skillet over medium-high heat. Melt the butter and lay the bananas in a single layer. Sprinkle sugar on the bananas and fry for 2-3 minutes, until the bottom is caramelized. Use a fork to flip them over and fry for another 2 minutes.
- You can also toast the wallnnuts separately or throw them in last minute along with the bananas and berries.
More Topping Ideas & Flavor Combinations
- Classics: Honey, jam/preserves/compotes, fresh fruit (such as bananas and berries), nuts, and seeds.
- Dried fruit: Sultanas, raisins, dried berries.
- Nut Butters: Peanut butter and almond butter are maximum common for including protein.
- Fall: Cinnamon, nutmeg, apples, pecans, and brown sugar.
- Omega-3 boost: Flax seeds, chia seeds, walnuts, and chocolate chips.
- South Asian style: Nuts, dates, and jaggery powder.
Tips on Making Oats With Milk
- Irrespective of what my photos and video convey, do now not use a suitable ceramic saucepan. as an alternative, snatch your nonstick.
- Mixture oats: One issue I’ve attempted and loved is blending rolled oats AND quick cooking oats. maintain the same liquid ratios and cook time. It provides texture and interest to a regular bowl of oats.
- You could constantly modify the consistency by cooking longer for thicker oatmeal, and adding a splash of milk for thinner oatmeal#
How to Store and Reheat
- To store: Place in an airtight container in the fridge for 3-4 days.
- To reheat: Place in a microwave-safe bowl and add a splash of milk. Microwave until heated through. Use a fork to help the oats disintegrate into the milk