While hot oatmeal is nothing new and special, I have finally figured out the proportions that I like to make a good bowl of thick oatmeal. I don’t like it too soupy, and I don’t like it when I still want more at the end of the bowl. What I also don’t like about making hot oatmeal is that it’s hot (so I don’t eat it most months of the year), and that it takes time to cook. One pot to cook and one bowl to eat=more mess. I promise it has redeeming qualities too.
However, I do think it’s filling, and a good way to get some important nutrients. It is also a good alternative to a dairy breakfast, which I eat most days. I want to learn to like oatmeal because some babies don’t tolerate mom’s dairy well. This Winter, I have made hot oatmeal maybe a dozen times total, and I’m liking it more and getting faster.
Here is my recipe for my best hot oatmeal, made in one small pot and ready in under 10 minutes.
Basic Hot Oatmeal
- 1/3 C old fashioned Quaker Oats
- 1/3 C milk (or milk substitute)
- 1/3 C water
- dash cinnamon
- 1 T gold or black raisins
- spoonful peanut butter stirred in at end
- 1/2 banana, thinly sliced
- In a small sauce pan, I bring the water to a simmer, then add oats and whisk. Then I add the milk, cinnamon, raisins and banana and stir. Let thicken until bubbly, stirring often.
- While still on the heat, I stir in peanut butter to get it nice and melty. This is the best part.
- I top it with a variety of things, usually granola and berries like in the picture.