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The key is the amount of liquid. If you have a real preference for mushy oatmeal then cinnamon and power reductions (although the latter not alone I've found) can help, but only adding a little over 1/2 liquid works perfectly. For me it makes a perfect consistency for adding some milk after and never overflows. I have it almost daily.


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I never have an issue with oatmeal boiling over when I put cinnamon in the oatmeal before cooking it (in the microwave). I use extra thick rolled oats. I set the microwave at 60% power for 4:30 minutes, but even so, if I forget the cinnamon it will boil over.


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I am wondering if in some cases anyway, it's not something with the microwave. I say this because I have been making oatmeal in a bowl for years, the same way, and only for the past few months has it started to overflow, even at 80 percent power. I plan to start by giving the interior a thorough cleaning. Our machine is over ten years old, and the lights on ...


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No, I don't see how you can do better. To heat something quickly, you need quick heat transfer. Water is the most efficient liquid in the kitchen to use for that, and its maximum temperature is 100 C. You're already using water -> oats heat transfer at its maximum speed. If you were to use a liquid which can be heated to higher temperatures, you'd need ...



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