In a small saucepan, combine 1 cup rolled oats, 1.5 cups low-fat milk, 0.5 cup water, and 1 tsp kosher salt. Stir to combine and bring to a gentle simmer over medium heat.

Reduce heat to low and simmer gently, stirring often, for 6–8 minutes until the oats are tender and the mixture is creamy. If the oats become too thick, add up to 2 tablespoons of additional milk or water to reach desired consistency.

Remove from heat and stir in 1 tbsp maple syrup and 1/2 tsp vanilla extract. Keep covered to stay warm while preparing toppings.

Topping — Shaved Brussels Sprouts

Shave sprouts

Thinly slice the 3 trimmed Brussels sprouts on a mandoline or with a sharp knife until you have delicate shreds (about 1 to 1 1/2 cups loosely packed). Place in a small bowl.

Dress shaved sprouts with 1 tsp lemon juice, 1 tsp olive oil, 0.25 tsp sea salt, and 1/8 tsp freshly ground black pepper. Toss gently and let sit for 3–5 minutes to soften slightly.

If using, stir in 1 tbsp toasted chopped almonds for contrast in texture.

Finish & Serve

Warm 1/4 cup of the milk (microwave 20–30 seconds or warm on stove until steaming but not boiling).

Divide the cooked oatmeal into 1 serving bowl. Pour the warmed 1/4 cup milk over the oatmeal to create a silky surface.

Top the oatmeal with the dressed shaved Brussels sprouts, arranging them over the center or to one side as a shaved topping.

Drizzle 1 tsp honey or additional maple syrup over the sprouts and oats if you prefer added sweetness. Garnish with 2 fresh mint leaves if using.

Serve immediately while warm so the milk keeps the oats soft and the shaved sprouts have a crisp-tender contrast.