Breakfast
Creamy Stovetop Oatmeal
Old-fashioned oats cooked in milk and water with a little cinnamon. Set out toppings.
⏱ 12 min (2 min prep, 10 min cooking)
🍽 Serves 4 · about 1 cup
quickbudgetkid friendlyfreezer friendly
vegetarian
ContainsMilk. Check the labels on what you buy; brands differ.
Ingredients
Oatmeal
- 2 cup Old-fashioned rolled oats
- 2 cup Water
- 2 cup 2% milk
- ¼ tsp Table salt
- ½ tsp Ground cinnamon
Toppings
- 2 Bananas, sliced (optional)
- ¼ cup Brown sugar (optional)
- ¼ cup Walnuts, chopped (optional)
- ½ cup Raisins (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: medium saucepan.
- Bring the water, milk and salt to a gentle boil in a saucepan over medium heat. Watch it; milk boils over quickly.
- Stir in the oats and cinnamon. Lower the heat and simmer 5 minutes, stirring often, until thick and creamy.
- Take off the heat, cover and let stand 2 minutes. Serve with toppings.
Make aheadCook a big batch; refrigerate up to 4 days and reheat portions with a splash of milk.
❄️ FreezerFreeze cooked oatmeal in muffin-tin portions, then bag, for up to 2 months.
↺ LeftoversStir leftover oatmeal into pancake batter.
🧒 With kidsLet kids choose two toppings. Cool the bowl a few minutes; oatmeal holds heat.
Dairy-free swapUse all water or an unsweetened plant milk.
Gluten-free swapUse oats labeled gluten-free.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.