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Stovetop oatmeal

Breakfast · Oats, chia & porridge

Stovetop oatmeal

44

Old-fashioned oats cooked in milk and water until creamy, with blueberries and walnuts. The unglamorous breakfast that outlived every trend — cheap, warm, and better than its reputation.

Time
10 min (2 prep + 8 cook)
Servings
2
Per serving
353 kcal
Protein
11 g

Both directions are legitimate — the score measures fullness per calorie, not virtue. Every version is the same dish, rebalanced.

Ingredients

Every ingredient links to its food page — same data, same score, same formula.

Steps

  1. Bring the milk, water and salt to a bare simmer, then stir in the oats.
  2. Cook at a low bubble for 5–7 minutes, stirring now and then, until creamy but still loose — it thickens more in the bowl.
  3. Off the heat, let it stand a minute. This is when the texture sets.
  4. Top with blueberries, walnuts, and honey if using.

Why milk and water instead of just one?

Half milk, half water is the quiet trick: creamier than water alone without the heaviness of all milk. The salt is not optional — unsalted oatmeal is why people think they hate oatmeal.

Why this score

moderately filling

No single route carries this one — a moderate amount of protein, volume and fiber.

Three routes to fullness — one is enough

12% of kcal
77% water
16 g/Mcal

What pulls it down

12%

How scores work

Computed on the finished dish, not an average of the parts: 705 kcal goes into the pot, 696 g of ingredients comes out as ~640 g of food → 110 kcal per 100 g. Cooking moves water, and energy density is the score's biggest lever — so we show the math. Full formula here.

Per

Calories
110
Protein
(12%)
3 g
Fat
(34%)
4 g
Carbohydrates
(53%)
15 g
of which sugar
5 g
Fiber
2 g
Sodium
127 mg

Percentages are the share of calories from each macronutrient.

Computed from the ingredients' USDA data — nothing typed by hand. Every number is traceable, every score recomputable.

More breakfast

Photo: AI-generated. Nutrition and score are computed from the ingredients with the published formula — this recipe hasn't been kitchen-tested by us yet.