Quick answer: Oatmeal often turns gluey when oats are over-stirred, overcooked or combined with too little liquid.
Understand starch
Oats release starch into hot liquid, making porridge thicker. Aggressive stirring and prolonged heat can make the texture pasty.
Use the right oats
Instant, quick and rolled oats absorb liquid at different rates. Follow the package’s ratio and timing.
Stir gently
Stir enough to prevent sticking without continuously beating the oats.
Stop earlier
Remove the pan while the mixture is slightly looser than desired; it thickens as it stands.
Rescue a thick bowl
Stir in warm milk or water a little at a time to loosen the texture.
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