I've had this problem too. The only thing that has worked for me is stirring often, which basically means standing at or near the stove. I hope there are some good suggestions!

Don't put a lid on the pot! That just increases the heat inside the pot and doesn't allow any steam to escape which makes things boil over. I've found that with oatmeal you have to watch it and stir often.

As far as regular couscous goes, you shouldn't have the heat on once it's in the pan. Once the water boils, turn the stove off, add the couscous, and cover the pan. For pearl couscous, the cooking time is only 5 to 10 minutes and should be a low simmer, not enough to make it boil over.

For oatmeal, I generally find that leaving the lid ajar and even lifting it off occasionally keeps it from boiling over, like making rice. Also make sure you're using a deep enough pot.

Use a larger sauce pan.

I second art173's comment. Leave the lid off, or leave it cracked open so some heat can escape. I also let the oatmeal finish with the heat off. Once it gets to the point where it keeps boiling over and requires constant stirring, I put the lid on and turn off the heat and let it sit for 5 min or so. That way I can walk away from it without worry.

As others said, don't put a lid on the pot! Oh, and stir it with a wooden spoon, not plastic or metal. It helps keep foam-overs down.

One thing that works for me is to rinse the grains. I do this with rice and the bubbling over has pretty much stopped. I do like to keep the lid a little ajar when I make oats too.

Rinsing it though will decrease the creaminess of the oatmeal. When you rinse it you clear out a lot of starch, and it's the starch that both makes it bubble over and makes it creamy. So if you enjoy less creamy oatmeal by all means, but know what you're getting yourself into when you do it.

((This is also why you don't rinse your rice when you're trying to make a risotto))

You know you don't have to keep the pot on the burner. You can take it off when it begins to bubble up. Same thing for rice you can keep the lid on just adjust the pot off the burner and replace it when it settles. It will still steam since you keep the lid on.

If you have a gas burner, get a simmer disk (basically a round piece of enamel cast iron a little larger than the flame - about 1/2 inch thick and 6 inches diameter). This is a buffer for the heat and really does the trick. They are also pretty cheap. I also second leaving the lid slightly askew.

With anything that tends to foam up, a little bit of fat added to the pot will make the bubbles subside. Butter, oil, whatever.

But in general if your pots are always boiling over I think you're just using too much heat. After your pot comes to a boil turn the heat way down right away, and if its still too hot turn it off for a minute. As others said, you don't need to cover oatmeal.

I've generally found that the starchier something is, the more likely it will boil over when cooking. This is why rinsing works well, it removes the starchy particulates that hold the bubbles together which make it boil over. That's my theory, anyway.

While rinsing will work, I've also generally found that turning the temperature down works to. If the boil isn't too violent then it won't create too many bubbles.

Make sure the pan holds at least twice the final yield of oatmeal you are making.

Boil the water, add the oatmeal, turn the heat down as soon as the oatmeal comes back to a boil. Reduce heat to lowest setting.

Use a heavy pan.

If all else fails, consider a double boiler. Heat the water to boil, even in the microwave, add to double boile with oatmeal and cook over low to medium heat. I used to do this and then go take a shower in the morning. By the I was dressed breakfast was waiting.

You could cook it in the oven, but that may be going a bit too far.

I just use the overnight steel-cut oats cooking method, which is much less time consuming and doesn't boil over--cuz I have the same issue with it spilling. But if I leave the lid slightly off and use a much bigger pot than I think I need, it usually works out.

I have this problem whether its on the stove or in the microwave. My only suggestion is to use a bigger bowl or pot. Problem solved.

You could try my lazy way of making oatmeal:

1. Put dry oatmeal in bowl for eating.
2. Add boiling water.
3. Stir.
4. Wait five or ten minutes for the water to be absorbed.

It makes perfect oatmeal every time...I've never tried it with steel-cut, but it works for the quick and the old-fashioned rolled oats. If you let it sit too long and it gets gummy, you just add a bit more boiling water and it's creamy again.

Put a pat of butter in the pot. The oil will help break the bubbles. I was making huge messes in my microwave making oatmeal until I found out this trick.

I second the lazy way. I heat up water in my kettle and then I can have oatmeal and tea with minimal effort. Let everything steep while I make my lunch for the day- voila, breakfast done.

Big bowl, oatmeal plus same amount water. Nuke for 2.5 mins on full blast in microwave. Season, stir and serve :) Much easier!

Bring to boil without lid. After about one min, simmer to minimum, cover with lid. At the indication of boilover, turnoff. Leave it at that point and do something else. May be brew your coffee or make tea. It will be ready on its own by then. Saves time and effort when covered. Also avoids that dry top layer.

You don't need to cook regular couscous after the boiling water has been added.

I make my oatmeal in the microwave every morning. In fact, the nuker gets used the most at breakfast - to reheat coffee or make hot cereal. If you prep things the night before you can just heat them up! I'm the sort that isn't fully conscious till I've been at work for 30 minutes, so that's the only way I get to eat breakfast.

Like kate and pkthunder said, adding fat will eliminate the boiling over. However, instead of butter or oil, try adding a Tablespoon of ground flaxseed.

I've found that this keeps my oatmeal from boiling over, and it adds omega-3s and fiber!

you need a bigger pan.

It's all about surface tension. With really starchy foods you need something to break the surface tension or the bubbles will keep forming and forming until it boils over. that's why adding a little fat or even keeping a spoon in the pot can help break the surface tension and keep your put from boiling over!

Lots of good feedback for oatmeal so I won't add any.

For couscous, don't make it on the stove at all. Make it in a bowl. Add boiling water (or chicken stock) to the couscous in a bowl, stir briefly and cover (pot lid or plate works great). Let it sit for 10 minutes, fluff with a fork and it's ready to eat!

My Never Boil Over Method:

Preheat oven to 250F

Bring steel cut oats and liquid to a boil on the stovetop

Cover the pot

Toss it in the preheated oven

Come back in about 30 minutes and stir

Continue cooking in the oven to desired degree of doneness, stirring occasionally.

Never, never fails - NO boil overs, period.

As others have said, regular couscous doesn't cook on the stove... just add boiling water and a lid and let it sit for 5-10min.

A tiny dab of butter or oil will keep oats from bubbling. Also, I steam oatmeal just like rice, so if you don't have trouble with rice, try making your oatmeal in the exact same way.

Finally, a tip that *no one has mentioned*: you could try muesli. Mix oats and water/milk/soymilk/yogurt 1:2 and let sit overnight. Eat cold or microwave.

It's the lid - my oatmeal will boil over without fail if the lid is on, even at a super low temp.

Don't the instructions say "simmer"? Don't things boil over if you "boil"? Might be on to something here lol

You could try cutting a cartouche (parchment paper circle) and keep that on top of the oats while they cook. It will keep a skin from forming and help keep some of the steam in.

My favorite way to make oats (I usually eat steel cut), which is also boil-over free, is to soak them overnight in water. (I think use a 1:1 ratio but I usually just eyeball it.) They absorb the water and in the morning you just have to nuke them til warm, about 1 minute.

With rolled oats, I stir constantly for about a minute until I can see the foaming die down. At that point, the boil-over danger is over and the pot can be left alone. Happy breakfast!