Basic Preparation Instructions for Thick Rolled Oats

Thick Rolled Oats are just that: the whole oat groat is rolled thicker than in our Old Fashioned Rolled Oats. A thicker flake lends itself to an oatmeal with a chewier texture, a preference for those who like a robust and satisfying hot cereal. Because of the thicker roll, these delightful oats require a longer cook time. Here are the instructions for preparing a perfectly cooked bowl of Thick Rolled Oats, whether you like them conventional, organic, gluten free, or gluten free and organic!

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Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
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  • 3
  • 4
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Votes: 17
Rating: 3.71
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
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Ingredients
Ingredients
Instructions
  1. Bring water and salt to a boil. Add thick rolled oats, reduce heat to medium-low to simmer, and cook 10-20 minutes (depending on the consistency you desire). Stir occasionally. Cover and remove from heat and let stand a few minutes.



    Microwave Instructions: In a large bowl, combine 1/2 cup oats and 1-1/2 cups water. Cover and microwave on high for 3 to 5 minutes. Let stand for 2 minutes.



    Alternative Method for Microwave: First, bring one cup of water to a boil in microwave (approximately 2 minutes). Next add 3/4 cup of oats to boiling water and cook at 70% for 1.5 minutes. Finally, stir and cook at 70% for 1.5 minutes and let stand for one minute, serve and enjoy.
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Recipe Comments

10 thoughts on “Basic Preparation Instructions for Thick Rolled Oats

    1. recipe specialist

      Hi Debra,
      Depending on how hungry you are, this will make enough oats for 1-2 people. By the nutritional label, 1/2 cup oats counts as 1 serving.

      Reply
  1. Kim

    Hello! I wondered if the salt amount is a misprint in this recipe. It is WAY too salty! And I usually like salty foods! But not at breakfast.

    Reply
    1. recipe specialist

      Hi Kim,
      The salt portion was meant to be for a larger batch. We’ve edited this in the recipe- we regret the error and we appreciate you bringing this to our attention.

      Reply
        1. recipe specialist

          The amount of salt is the same but the oats and water are corrected to be 1 cup of oats and 2 cups of water. The previous recipe listed 1/2 cup of oats and 1 cup of water. The salt is optional, so you can leave it out entirely if you prefer, or just add enough so that it tastes good to you.

          Reply
    1. recipe specialist

      Hi Maria,
      Cooking oats in milk tends to produce a thicker, stickier oatmeal so we would recommend preparing them in water and then adding a splash of milk or cream to the prepared oats before serving.

      Reply

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