Traditional Oatmeal Recipe

Plump raisins (optional)

Place golden raisins in a small heatproof bowl. Pour 1/4 cup boiling water over them and let sit 8–10 minutes, then drain. Reserve the soaking liquid to stir into the oatmeal for extra flavor if desired.

In a medium saucepan, combine 1 1/2 cups water, 1/2 cup milk, and 1 tsp salt. Bring to a gentle boil over medium-high heat.

Stir in 1 cup old-fashioned rolled oats. Reduce heat to medium-low to maintain a gentle simmer.

Cook, stirring occasionally to prevent sticking, until oats are tender and most of the liquid is absorbed, about 5–7 minutes. For creamier oatmeal, stir more frequently during the last 2 minutes.

If the mixture becomes too thick before oats are fully cooked, add up to 2 tablespoons additional milk or water, one tablespoon at a time, until desired consistency is reached.

Remove saucepan from heat. Stir in 1 tablespoon unsalted butter until melted and incorporated for a richer texture.

Stir in plumped (or dry) golden raisins and 2 tablespoons packed light brown sugar. If you reserved raisin soaking liquid, add 1–2 tablespoons of it to taste for extra raisiny flavor.

Taste and adjust sweetness. If using, sprinkle 1/4 teaspoon ground cinnamon and a small pinch of freshly ground black pepper to enhance flavor depth (pepper is optional).

Divide oatmeal into bowls (recipe makes 2 generous servings). Add 1–2 tablespoons milk or cream to each bowl if desired for loosened texture.

Top each serving with an extra scatter of golden raisins and a light sprinkle of brown sugar if desired. Finish with a tiny pinch of flaky sea salt for contrast, if using.