Creamy Oatmeal (Truly the Best Oatmeal Recipe)
Our go-to creamy oatmeal is truly the best oatmeal recipe out there. It's just as quick, easy, and good for ya as other methods, but it's in a whole other realm of deliciousness. Here's how to make it.
Servings: 4
Calories: 206kcal
Ingredients
- 2 cups (475 ml) whole milk or non-dairy milk of choice
- 2 cups (475 ml) water
- 2 cups (160 grams) old-fashioned rolled oats
- ¼ cup (55 grams) brown sugar or maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- Pinch of fine sea salt
To serve (optional)
- Fresh or dried fruit
- Chocolate chips
- Nuts
Instructions
- Place milk, water, oats, brown sugar or maple syrup, vanilla, cinnamon, nutmeg, and salt in a 3- to 4-quart heavy pot.
- Bring to a boil over high heat, stirring occasionally.
- Reduce the heat to maintain a simmer and cook, stirring occasionally, until the oatmeal is creamy and a little thinner than you like it (5 to 10 minutes, depending on your oats.
- Cool for a few minutes and serve topped with fresh or dried fruit, chocolate chips, and/or nuts, if you like.
Notes
- Old-fashioned oats (sometimes just called rolled oats) are steamed, rolled oat groats. They’re a whole grain containing all the healthful parts of the oat groat. The processing helps keep them shelf-stable for long periods and also helps them cook quite quickly. Quick oats are rolled, too, but they’re flatter and smaller. I prefer the heft of old-fashioned oats in this recipe, and they’ll keep you full for longer as well.
- Choose certified gluten-free oats if a gluten-free recipe is important to you.
- You can make a big batch of oatmeal and reheat in in the microwave on subsequent days. Stir in a big additional splash of milk or water before (or after) reheating.
- Leftovers keep well in an airtight container in the fridge for about a week. You can also freeze it in single portions for up to a year.
Nutrition
Calories: 206kcal | Carbohydrates: 37g | Protein: 5.8g | Fat: 1.4g | Fiber: 4.2g