How to cook a single serving of thick-cut rolled oats – instructions by Julie Greene

NOTE: I now make this oatmeal a little differently: Click here for new instructions, if you’re curious.

This is the best oatmeal I have ever eaten.  I have cooked thick-cut oatmeal nearly every morning, have experimented considerably, and have come up with these instructions that make perfect oatmeal every time.  Feel free to vary as desired.


1/4 cup thick-cut rolled oats
Roughly 2/3 cup skim milk – varies according to how thick you like your oatmeal
1 teaspoon butter
1/2 tablespoon sunflower seeds
1/2 ounce raisins (one of those “little boxes”–I think it’s 3 tablespoons)

I would suggest using a pyrex 2 cup measuring cup with a handle if you have one, but you can use any 3 cup or quart size microwave  safe bowl to cook your oatmeal.  You will also need the type of microwave oven that has a very low heat setting.  My microwave has nine heat settings.  I use setting #1.  Microwave ovens vary considerably; use your own judgment.

Start making this oatmeal immediately when you wake up.  You will see why in a minute.

Place oatmeal in microwave-safe container.  Add just enough milk to cover it.  Place in microwave and heat on high for about a minute until mixture just boils.  Stop microwave as soon as it boils, and make sure it doesn’t boil over.  Then, set on very lowest setting, and cook for 25 minutes.

Walk the dog.

When you come back, the oatmeal will be very thick.  Be careful removing it, and set it on the counter on top of a hot pad so the counter won’t burn.  Stir in the remainder of the milk.  The mixture will then be very thin.  Place back in the microwave.  Heat on high for about a minute, as before, and stop the microwave as soon as it boils, then heat on the very lowest setting for another 25 minutes.

Take a shower.

Remove the oatmeal from the microwave.  The mixture will be somewhat thickened, but not quite cooked all the way.  Do not be alarmed.  Stir in butter, raisins, and sunflower seeds.

Do not skip this next step:  Stir for about two or three minutes.  Then, allow to cool, uncovered, for another three minutes or so.  Now, the oatmeal will be completely cooked!

Enjoy your breakfast.  Remember to chew the sunflower seeds thoroughly to get the full nutritional value.  A delicious breakfast is a great way to start the day.  I’m finding that out.

3 thoughts on “How to cook a single serving of thick-cut rolled oats – instructions by Julie Greene”

  1. Sounds great BUT I don’t have that kind of time in the morning, so this is what I do:

    In 4 cup Pyrex pitcher the day before:
    1/3 cup thick oatmeal
    1 cup water
    pinch of raisins, I am diabetic so this is a little cautionary
    2 tsp cinnamon
    Let stand all night, next morning microwave on high for 5 minutes,let stand for 2 minutes. Serve with milk or try addin unflavored or vanilla yogurt!!

    Soon as I do dishes, I get my oatmeal ready in the pitcher for the next day. This pre-soaking does a wonderful job and if it stands from right after breakfast until the next morning doesn’t matter . . .

Feedback and comments welcome!