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Ingredients
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Oatmeal Base
Cherry Vanilla Mix
Toppings (optional)
Method
Oatmeal Base
Combine and bring to simmer
In a small saucepan, combine 1 cup rolled oats, 1 cup milk and 1 cup water, and 1/4 tsp salt (use the measured 1 tsp salt divided — sprinkle only about 1/4 tsp into the oats). Stir to combine and bring to a gentle simmer over medium heat.
Cook until creamy
Reduce heat to low and cook, stirring frequently, for 6–8 minutes until oats are tender and mixture is creamy. If you prefer thicker oats, cook a minute longer. If too thick, stir in up to 2 tablespoons additional milk.
Finish with vanilla
Remove the oats from heat 1 minute before serving and stir in 1/2 teaspoon vanilla extract (from the Cherry Vanilla Mix total) to lightly flavor the base. Keep covered while you prepare the cherry mix so oats stay warm.
Cherry Vanilla Mix
Cook cherries into a compote
In a small saucepan over medium heat, combine 1 cup pitted cherries, 2 tablespoons maple syrup (or honey), 1 teaspoon vanilla extract, and 1 teaspoon lemon juice. Stir and bring to a gentle simmer. If using frozen cherries, cook 3–4 minutes longer to release juices.
Thicken (optional)
If you prefer a thicker compote, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering cherries and cook 1–2 minutes more until the sauce thickens and becomes glossy. Taste and adjust sweetness with another 1/2 tablespoon maple or honey if desired. Remove from heat.
Add finishing vanilla
Stir in the remaining 1/2 teaspoon vanilla extract (or use the full teaspoon here if you held none for the oats) and let the compote cool slightly for 2 minutes so flavors settle.
Assembly & Toppings
Spoon the warm oatmeal into a bowl. Top with 3–4 tablespoons of the warm cherry vanilla compote, leaving some compote to add as desired.
Scatter 2 tablespoons toasted sliced almonds or chopped walnuts over the top, drizzle with up to 2 tablespoons additional milk or cream for richness, and finish with a pinch of flaky sea salt if using. Serve immediately.
Storage: Refrigerate leftover compote in an airtight container for up to 5 days. Reheat gently before serving; thin with a splash of water if too thick. Leftover cooked oats keep 3–4 days refrigerated.