Get My Oats Recipe

Toast oats (optional)

Warm a small saucepan over medium heat. Add the 1 cup old-fashioned rolled oats and toast, stirring constantly, 1–2 minutes until they smell nutty. This step is optional but deepens flavor.

Add 1 cup water and 1/2 cup milk (or plant milk) to the saucepan with toasted or untoasted oats. Stir in 1 tsp salt and 1 tbsp brown sugar. Bring to a gentle simmer over medium-high heat.

Reduce heat to low and cook, stirring frequently, 6–8 minutes until the oats are thick and creamy and most liquid is absorbed. If oats look too dry, stir in up to 2 tbsp additional milk to reach desired creaminess.

Once cooked, remove from heat and stir in 1 tsp unsalted butter until melted and incorporated. Taste and adjust sweetness with a little extra sugar, honey, or maple syrup if desired.

While oats simmer, make the compote in a small skillet or saucepan. Combine 1 cup frozen mixed berries, 1 tbsp granulated sugar, 2 tbsp water, and 1 tsp lemon juice.

Bring to a simmer over medium heat. Cook, stirring occasionally, 4–6 minutes until berries have softened and released juices and mixture is slightly thickened. Use the back of a spoon to gently crush some berries for a saucy texture.

Remove from heat and stir in 1/4 tsp vanilla extract. Taste and add a little more sugar or lemon if needed. Keep warm until serving.

Preheat a small skillet over medium-low heat or preheat oven to 325°F (optional if you prefer baking the crumble). Add 1/2 cup oats and 1/2 cup granola to the skillet. Toast, stirring frequently, 3–4 minutes until fragrant and slightly golden. If using an oven, spread on a sheet and bake 6–8 minutes, stirring once.

Remove the toasted oats/granola from heat. While still warm, stir in 1 tsp maple syrup and 1 tsp melted butter or coconut oil to help clusters form.

Fold in 1 oz chopped dark chocolate and 1/8 tsp sea salt. The residual heat will slightly melt the chocolate creating pockets of dark chocolate in the crumble. Set aside to cool slightly — crumble will crisp as it cools.

Spoon the stewed oats into a serving bowl. If the oats have thickened too much, stir in up to 2 tbsp milk to loosen to your preferred consistency.

Top the oats with 3–4 tablespoons of warm mixed berry compote (or more to taste), then scatter a generous spoonful of the dark chocolate + granola crumble on top.

Garnish with 1 tbsp toasted sliced almonds if using, and drizzle 1 tsp honey or extra maple syrup if you like it sweeter.

Serve immediately while oats are warm and crumble is slightly crisp. Leftover compote and crumble keep separately in airtight containers for up to 3 days (compote refrigerated).