Cook oats. Combine oats and milk in a medium pot over medium-low heat. Let gently simmer, stirring occasionally for about 20 minutes or until the liquid is absorbed and the oatmeal is creamy.
Add the toppings. You can add the toppings as the oats are cooking or you can add them just before serving. I generally add all the toppings except the honey as the oats are cooking and top with honey and a bit more milk to serve. Enjoy!
Alternatively, you can cook in the microwave in 1-minute increments for a total of 3 minutes, stirring in between so the oatmeal doesn’t boil over.
Notes
PREP AHEAD: Double this recipe, store the extras in the fridge and reheat for a breakfast ready in under 5 minutes. You will likely need to add a bit more milk upon reheating. If you store this in a plastic container, make sure to transfer it to glass or a regular bowl to reheat. Don’t reheat in plastic. You can also reheat it on the stovetop. LEFTOVERS/STORAGE: Store in an airtight glass container in the fridge for up to 4 days.NUTRITION NOTES: Oats are a whole grain and are a great source of soluble fiber, which can help reduce the risk of heart disease. This oatmeal is hearty, filling and packed with nutrients. Since oats, milk, and fruit are mostly carbohydrates, make sure to add some protein and fat (like yogurt, nuts, seeds and nut butter) to keep you feeling full for longer. MAKE IT GLUTEN-FREE: Use certified gluten-free oatsMAKE IT VEGAN: Use a plant-based milk and maple syrup instead of honeySERVING SUGGESTIONS: Feel free to change up the toppings to your liking.