What to Make With Oats

Overnight oats are the simplest use of all: 1/2 cup rolled oats, 1/2 cup milk or yogurt, and a pinch of salt, stirred together in a jar and refrigerated overnight, at least 8 hours. The oats soften in the liquid without any cooking, and the jar keeps 3 to 4 days in the fridge.

In the morning, eat it cold or warm it briefly, and add toppings then so they stay fresh: sliced banana, berries, nuts, or a spoonful of peanut butter. Keep the base plain and vary the toppings across the week, so one batch gives you several different breakfasts.

Steel-cut oats do not work well here; they stay hard even after a night in the fridge. Instant oats work but turn very soft, so rolled oats are the right call for overnight oats.

For a hot bowl, use 1 cup rolled oats to 2 cups liquid, half water and half milk if you like it creamy. Bring the liquid to a simmer over medium heat, stir in the oats and a pinch of salt, then lower the heat and cook for about 5 minutes, stirring often, until thick and creamy.

Take the pot off the heat and rest it for 2 minutes before serving; the oats keep thickening as they sit. If the bowl turns gluey, you cooked it too long or on too high a heat, so use a lower flame and stop while it still looks slightly loose.

Sweeten at the table, not in the pot, so everyone controls their own bowl. Honey, brown sugar, jam, or sliced fruit all work, and a knob of butter stirred in at the end gives a richer bowl without extra sugar.

Baked oatmeal is the best way to feed several people or to prep breakfasts for the week. Stir together 2 cups rolled oats, 2 eggs, 2 cups milk, 2 tablespoons melted butter or oil, 2 tablespoons sugar or honey, 1 teaspoon baking powder, and a pinch of salt, then fold in a cup of fruit such as blueberries or diced apple.

Pour into a greased baking dish and bake at 375°F (190°C) for 35 to 40 minutes, until the center is set and the top is golden at the edges. Cool for 10 minutes, then slice like a cake; it holds together best once it has firmed up slightly.

Refrigerate slices in an airtight container for 3 to 4 days, and reheat a slice in the microwave for 1 to 2 minutes or in a 350°F (175°C) oven for about 10 minutes, until hot throughout. Baked oatmeal also freezes well for up to 3 months for best quality.

Oats are not only for breakfast. Cook 1 cup rolled oats in 2 cups vegetable or chicken broth over medium-low heat for about 5 minutes, until thick, then season with salt and a drizzle of olive oil. It eats like a risotto base: soft, savory, and filling.

Top it with a fried egg, cooked until the whites are set, plus wilted greens, grated cheese, or leftover roasted vegetables. A spoonful of salsa or hot sauce wakes it up, and toasted seeds add crunch.

This is a good way to use oats when the pantry is nearly empty, because broth, an egg, and whatever vegetables are left in the fridge are enough to make it a real dinner.

Leftover cooked oatmeal should not go to waste. Refrigerate it within 2 hours in an airtight container, where it keeps 3 to 4 days, and reheat it with a splash of milk or water, stirring, until steaming throughout. It thickens in the fridge, so the extra liquid matters.

You can also shape cold, thick oatmeal into small patties with a little flour and pan-fry them in oil over medium heat for 3 to 4 minutes per side, until crisp and golden. Serve them with fruit and yogurt for breakfast, or with a fried egg for a savory plate.

If you have a large amount left, stir it into a baked oatmeal or use it in place of some of the oats in muffins or cookies, where its moisture keeps the bake soft.

Dry oats keep well if you keep them dry and sealed. Store rolled oats in an airtight container in a cool pantry, where they stay at their best for about a year; whole oat groats and steel-cut oats keep a similar length of time. Once opened, a clip-sealed bag works, but a jar is better, because it keeps out moisture and pantry moths.

Cooked oatmeal follows the usual leftover rules: refrigerate within 2 hours, eat within 3 to 4 days, and freeze what you will not finish in that window. Label frozen portions with the date, and thaw them in the fridge overnight rather than on the counter.

When in doubt, throw it out. Oats that smell musty or rancid, or cooked oatmeal that has sat out for more than 2 hours, is not worth saving.