My Perfect Oatmeal Recipe

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This is the perfect oatmeal recipe I wear tattooed on my, um, heart. I’m thinking it’s time to share the love.

My Perfect Oatmeal Recipe 780 _ Umami Girl

Tip

The white chocolate chips in this 2009 photo are inexplicable — I’ve never liked them, never mind on oatmeal. Go bittersweet or go home!

My perfect oatmeal recipe

Today is National Sandwich Day. I like sandwiches a whole lot, especially this one and now the looks of this one. But I am just not feeling the sandwich thing today. I had tuna salad for lunch, and I didn’t even put it on bread. Sorry, Earl-of. Nothing personal.

In fact, what I’m craving today is a real anti-sandwich. It’s totally rebellious on Sandwich Day. Did you know that oatmeal could be rebellious? I’ll tell you one thing — it looks at least as good on a Harley as some of the other dudes I’ve seen riding by on the weekends.

Oatmeal is one of those foods, like guacamolepesto, and popcorn, for which everyone who cares enough to go the homemade route has their own special recipe. This is mine: My perfect oatmeal. One way or another, it’ll be revving engines on weekend mornings. I hope you’ll give it a shot at yours.

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My Perfect Oatmeal Recipe

My perfect oatmeal recipe works well with whatever milk you choose. These days I use non-dairy milk (usually oat milk, to be all meta), but otherwise things remain deliciously unchanged from the original recipe, published in 2009.

Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Serves 4

Ingredients

  • 2 cups whole milk or non-dairy milk of choice
  • 2 cups water
  • 2 cups old-fashioned rolled oats
  • 1/4 cup brown sugar or maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of salt
  • Fresh or dried fruit, chocolate chips or nuts, optional, for serving

Directions

  1. Combine all ingredients in a 3- to 4-quart heavy pot.
  2. Bring to a boil over high heat, stirring occasionally.
  3. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the oatmeal is creamy and a little thinner than you like it (about ten minutes, give or take).
  4. Cool for a few minutes and serve topped with fresh or dried fruit, chocolate chips, or nuts.

Notes

Choose certified gluten-free oats if a gluten-free recipe is important to you.

Nutrition Information

Amount Per Serving:

Calories:: 206 Total Fat:: 1.4g Carbohydrates:: 37g Fiber:: 4.2g Protein:: 5.8g

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Comments

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  1. Bianca

    It’s 5:30 am, I couldn’t sleep. I found this recipe and I made it. I’m eating it now. It’s phenomenal. My sincerest tHaNkS!

  2. allie

    This was a wonderful recipe! I added dried cherries and chocolate chips and it was wonderful. Since I had some heavy cream lying around, I used half cream-half milk. I will definitely use this recipe whenever I have an oatmeal craving!!

  3. Hi Anne, I think you could use whatever old-fashioned rolled oats you have. I buy from the bulk bins at Whole Foods usually. xx

  4. Anne

    Agree with Daphne! Holliday asked for oatmeal the other day, and I totally flopped, using only milk, golden raisins and brown sugar. Trying this one tomorrow! Question to you – do you think the brand of oats matters? I have the store brand right now at home.

  5. Daphne

    I was just thinking about giving oatmeal another try this morning – and you have clinched it – oatmeal with chocolate chips – I think even the kindgergarten crowd might be pleased with that!

  6. Henry

    Agreed! I LOVE oatmeal, and this mimics my slant as well; but when I have the time, it’s McCain’s steel cut oats for me….