Oatmeal Recipe

Bring liquids to a simmer

In a small saucepan combine 1.5 cups water, 0.5 cups milk and 1 teaspoon salt. Bring to a gentle simmer over medium heat.

Cook oats

Add 1 cup rolled oats to the simmering liquid, stir once, reduce heat to low and cook uncovered, stirring occasionally, until thickened and creamy, about 5–7 minutes. For thicker oatmeal cook 1–2 minutes longer; for thinner add up to 2 tablespoons additional milk or water.

Finish base

Remove from heat and stir in 1 teaspoon unsalted butter if using and 1 tablespoon milk or cream for extra creaminess.

Sweeten and flavor

While oats are hot, stir in 2 tablespoons brown sugar (or 1 tablespoon maple syrup), 1/2 teaspoon ground cinnamon and 1/2 teaspoon vanilla extract. Taste and adjust sweetness or cinnamon to preference.

If you prefer a plain bowl, omit the brown sugar/maple and cinnamon; serve the oatmeal lightly salted and creamy.

Prepare berries

Rinse all berries under cold water and drain well. Hull and quarter the strawberries. If you like warm berries, gently toss 1/2 cup strawberries, 1/2 cup blueberries and 1/4 cup raspberries in a small saucepan with 1 teaspoon brown sugar and heat over low for 1–2 minutes until slightly softened; otherwise use them fresh.

Fold fresh or warmed berries into the finished oatmeal or spoon them on top as a fresh garnish.

Toast nuts (optional)

To toast nuts for deeper flavor, heat a small dry skillet over medium heat. Add 2 tablespoons chopped walnuts and 1 tablespoon sliced almonds and toast, stirring frequently, until fragrant and lightly browned, about 2–3 minutes. Remove from heat to cool slightly.

Sprinkle toasted nuts on top of the oatmeal. Add an extra pinch of brown sugar or a drizzle of maple syrup if desired. Serve immediately.