Name: Main Street Cafe & Bakery (Ankeny)s Oatmeal Kit Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 2 cups rolled oats (old-fashioned); 2 cups water; 1 cup whole milk (or milk alternative); 1 tsp fine sea salt; 1 cup light brown sugar, packed; 2 tbs unsalted butter; 1 tsp vanilla extract; 1 tsp ground cinnamon (optional); 1 pinch kosher salt; 2 cups old-fashioned rolled oats; 1 cup raw almonds, roughly chopped; 1 tbs pumpkin seeds (pepitas); 1 tbs unsweetened shredded coconut (optional); 2 tbs ground flaxseed (optional); 3 tbs maple syrup or honey; 2 tbs olive oil or melted coconut oil; 1 tsp fine sea salt; 1 tsp ground cinnamon; 1 tbs dried fruit (raisins or chopped dried apricots); 1 cup fresh fruit (sliced banana or berries); 0.5 cup milk or cream (to serve)

Method

Homemade Granola

Preheat and mix

Preheat oven to 325°F (160°C). In a large bowl combine 2 cups rolled oats, 1 cup chopped almonds, 1 tablespoon pumpkin seeds, 1 tablespoon shredded coconut (if using), and 2 tablespoons ground flaxseed. Stir in 1 teaspoon sea salt and 1 teaspoon ground cinnamon.

Bind and sweeten

In a small bowl or measuring cup whisk together 3 tablespoons maple syrup (or honey) and 2 tablespoons olive oil (or melted coconut oil). Pour this mixture over the dry ingredients and toss until evenly coated.

Bake

Spread the oat mixture in an even layer on a rimmed baking sheet lined with parchment paper. Bake for 15–20 minutes, stirring once halfway through, until golden and fragrant. Watch carefully toward the end to prevent burning.

Cool and finish

Remove granola from oven and allow it to cool completely on the sheet; it will crisp as it cools. Once cool, stir in 1 tablespoon dried fruit. Transfer to an airtight container. Granola keeps at room temperature for up to 2 weeks.

Brown Sugar Topping

Make brown sugar blend

In a small saucepan over low heat, melt 2 tablespoons unsalted butter. Add 1 cup packed light brown sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon (optional), and a pinch of kosher salt. Stir constantly until sugar is dissolved and mixture is warm and slightly syrupy (about 2–3 minutes). Remove from heat and set aside to cool slightly; it should remain pourable but not piping hot when serving.

Store

Transfer any leftover brown sugar topping to a small jar and refrigerate for up to 2 weeks. Rewarm gently before serving if it firms up.

Oatmeal Base

Stovetop method

In a medium saucepan bring 2 cups water and 1 cup milk to a gentle boil with 1 teaspoon fine sea salt. Add 2 cups rolled oats and reduce heat to a simmer. Cook, stirring occasionally, for 5–7 minutes until oats are tender and mixture is creamy. If you prefer thicker oats, cook another 1–2 minutes; for thinner oats add up to 1/2 cup extra milk or water.

Microwave method (single serving)

For an individual portion, combine 1/2 cup rolled oats, 1/2 cup water, and 1/4 cup milk with a pinch of salt in a microwave-safe bowl. Microwave on high for 1.5–2 minutes, stir, and microwave an additional 20–30 seconds if needed. Let stand 1 minute before serving.

Keep warm

If making ahead, keep the cooked oatmeal covered and warm over very low heat, or transfer to a thermos for up to 1–2 hours. Stir in a splash of milk before serving if it thickens.

Assembly & Serving

Portion

This recipe yields about 4 servings. Divide the cooked oatmeal into four bowls (about 1 to 1 1/4 cups each).

Top with brown sugar

Spoon 1–2 tablespoons of the warm brown sugar topping over each bowl of oatmeal (adjust sweetness to taste).

Add granola and garnishes

Scatter 2–3 tablespoons of homemade granola over each bowl for crunch. Add 1–2 tablespoons dried fruit and top with fresh fruit (about 1/4 cup per bowl). Finish with a splash of milk or cream if desired.

Optional serving notes

For variety, stir a tablespoon of nut butter into the hot oats before topping, or swap brown sugar topping for maple syrup. Store leftover components separately (oatmeal refrigerated for 3–4 days, granola at room temp) and reheat oatmeal with a splash of milk.