Staple
Oats
Not just breakfast.
Oats stretch from creamy porridge to savoury dinners, flour for baking and a thickener for almost anything — for pennies a bowl.
The numbers
that matter
that matter
1 : 3
oats to liquid for porridge
1 : 1
oats to milk, overnight
5–8
minutes to simmer rolled oats
What you can make
A few of the dishes this one staple turns into.
Creamy porridge
Overnight oats
Savoury oats & egg
Oat cookies
How to use it
The handful of methods that cover almost everything.
Creamy porridge
1 : 3 oats to liquid, simmer 5–8 min, stir often, salt at the start.
Overnight oats
Equal oats and milk, a spoon of yoghurt, fridge overnight — no cooking.
Savoury oats
Cook in stock instead of milk, top with a soft egg and greens.
Oat flour
Blitz oats to powder and swap in for about a third of the flour in bakes.
Typical ups & downs
What goes right
✓Pennies per bowl
✓Fibre and slow-release energy
✓Endlessly adaptable, sweet or savoury
Where it goes wrong
×Boiled too hard turns to glue
×Under-salted tastes flat
×Instant oats collapse to mush
Watch it doneMore on Instagram →
Savoury oats that actually slap
@oat.everyday
Overnight oats, 4 jars at once
@slow.kitchen
Oat-flour bakes, no special flour
@driedandtrue
Want Oats to really click?
Book a local host and cook it hands-on — the fastest way to go from following steps to just knowing.
Staple DietConnect with your ingredients. Become a better cook. Eat healthier.