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Nov 7, 2006 02:23 PM

Oatmeal boiling over in microwave

Every time I cook oatmeal in the microwave it boils over ALOT. I use the regular oats (not the quick oats) and mix them with a little milk (half the recommended amount on the Quaker oat box). I don't want to have to put my cup of oatmeal in a huge bowl to cook it in the microwave, so I was wondering if anyone had any ideas on how to keep it from boiling over so bad.

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    1. re: marthadumptruck

      I was looking for a suggestion BESIDES a bigger bowl (see my post above).

    2. i stop the process every 30 seconds to stir it before it boils over. that works for me.

      4 Replies
      1. re: raybird

        short of a bigger bowl, this is exactly what I do to ensure no boil over!

        1. re: mshpook

          Ditto. The only thing I'd have to add is watch your microwave and determine the boil-over point. On mine, if I use a small bowl I can microwave for 1 minute, stir and finish up with a thirty second blast.

          1. re: rworange

            I have found that cutting the temp by 1-2 power levels and adding 2 minutes to the cooking time will l minute will reduce the boil over. stirring every 30 seconds helps as well.
            A coffee or desert saucer placed under the bowl will make any spill-over easier to clean up.

          2. re: mshpook

            I watch the oatmeal and stop it whenever it "puffs up" and looks about to boil over. I give it a stir and start it again. Of course, this means I can't walk away from it, but I bet cutting the temp, as Kelli2006 said, would help, too.

        2. How long are you doing it for? I do mine for one minute and never have this problem.

          1. I always have followed the package directions....2 1/2 minutes.

            1 Reply
            1. re: sunshinedrop

              Try no more than 1.5 minutes for the first cooking, then a second blast ofs 1 minute you're satisfied with the consistency. (Stir inbetween blasts)

              Or you could watch it the first time and write down the boilover time(s) and then just don't exceed those, it should be fairly consistent if you always use the same bowl.

            2. It's possible that the milk proteins increase the boilover, as opposed to pure water. When I scald milk in the micro, it can easily reach a point where it foams and rises over the rim in a matter of seconds.

              If you are after a soupy porridge, maybe do the bulk of the MW with only water, then when it's almost done add the milk?

              1 Reply
              1. re: FoodFuser

                Another alternative is to cook a big batch on the stovetop and then re-heat individual portions in the microwave.