Classic Recipe

Prepare ingredients

Measure out all ingredients. Slice banana or wash and hull berries. Chop nuts if using. Have butter, vanilla, salt, cinnamon, and sweetener within reach.

Combine liquids and oats

In a medium saucepan, combine 1.25 cups whole milk and 0.75 cups water. Stir in 1 cup rolled oats and 1/4 tsp salt. Use a saucepan with a heavy bottom to prevent scorching.

Cook porridge

Place saucepan over medium heat. Bring mixture to a gentle simmer, stirring frequently to prevent sticking. Once simmering, reduce heat to low and continue to cook, stirring every 30 seconds, until thickened and creamy, about 5–7 minutes for rolled oats.

Finish and flavor

When the oats are creamy and tender, remove the saucepan from heat. Stir in 1 tablespoon unsalted butter, 1 tablespoon brown sugar, 1/2 teaspoon vanilla extract, and 1/8 teaspoon ground cinnamon until the butter and sugar melt and are evenly distributed. Taste and adjust salt or sweetness as desired.

Portion and top

Divide porridge into serving bowls (see servings). Top each bowl with fresh fruit (about 1/2 cup total divided), sprinkle with 2 teaspoons chopped nuts, and drizzle with 1 teaspoon honey or maple syrup per serving if desired.

Serve

Serve immediately while hot. If porridge thickens as it sits, stir in a splash of milk to loosen before serving.