I first started making oatmeal every day for breakfast when I was straight out of college and (f)unemployed. It was cheap and easy to make, but I grew to like it because it was also filling and paired well with a cup of black coffee.
I usually had all of the ingredients to make it, too – you’ll find some variations that I enjoy making below. As for milk or water, I always prefer milk because it results in a creamier oatmeal.
- Quick oats (I use 1/3 cup for one serving)
- Milk, twice as much as the oats you used
- A stovetop or microwave
- Optional: fresh or dried fruit, and spices, nuts, or other toppings
- Pour the quick oats and milk or water in a bowl and microwave for 2-3 minutes. Make sure your bowl is twice as big as the oatmeal and liquid, because it will expand and overflow if you’re not watching (I’ve done this too many times).
- Add fresh or dried fruit and any spices, then return to the microwave. Skip this step if you hate mushy fruit.
- Stir, add nuts and anything else, and let cool slightly before serving.
Cinnamon-Peach Oatmeal (pictured above)
- Califia Farms Coconut Almond Milk*
- Half of a fresh peach, cut into chunks
- Soy milk**
- Half a banana, sliced
- Handful of walnuts
- Soy milk
- Dried currants
* Califia Farms’ almond milk is amazing, the subject of a separate post.
**My favorite brand and type of soy milk is Organic Valley’s soy original because it’s thick, creamy, and has a slightly nutty flavor.