Old Fashioned Oatmeal Recipe

Bring liquids to a simmer

In a medium saucepan, combine 1.5 cups water, 1/2 cup whole milk, and 1/4 teaspoon kosher salt. Place over medium heat and bring to a gentle simmer—small bubbles forming at the edges—about 3–4 minutes.

Add oats and cook

Stir in 1 cup old-fashioned rolled oats. Reduce heat to medium-low so the mixture maintains a gentle simmer. Cook, stirring frequently (every 30 seconds to prevent sticking), for 6–8 minutes until the oats are tender and the porridge has thickened to your desired consistency.

When the oats are nearly done (about 1 minute before finishing), stir in 1 tablespoon brown sugar, 1 tablespoon maple syrup, 1/2 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon. Continue to cook for another minute, stirring, so the sweeteners dissolve and flavors meld.

Remove the saucepan from the heat. Stir in 1 teaspoon butter until melted for extra richness. Taste and adjust sweetness — add more maple syrup or brown sugar if desired.

Portion the oatmeal into bowls. Top each serving with 2 tablespoons chopped walnuts or pecans, 1/2 cup sliced banana (or 1/2 serving divided), and 1/4 cup fresh berries. Drizzle each bowl with up to 2 tablespoons milk if a looser texture is preferred.

Serve immediately while warm. Leftovers can be refrigerated in an airtight container for up to 4 days; reheat with a splash of milk or water, stirring until smooth.