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Basic Oatmeal with Flavor Variations

A versatile and nutritious oatmeal recipe that you can customize with various flavors and toppings.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1/2 cup rolled old-fashioned oats gluten-free as necessary
  • 1 1/4 cup liquid (water, almond milk, etc.)
  • 1/8 teaspoon Himalayan sea salt optional
  • 1-2 teaspoons maple syrup (optional sweetener) honey, coconut sugar, stevia, erythritol, etc.
Almond Joy Variation
  • 1/2 tablespoon cocoa powder
  • 1 tablespoon unsweetened shredded coconut plus more for topping
  • 1 tablespoon slivered or sliced almonds
  • melted chocolate for topping (optional)
Apple Cinnamon Variation
  • 1/2 cup chopped apples Gala variety recommended
  • 1 teaspoon ground cinnamon
Banana Nut Variation
  • 1/2 well ripened banana mashed well
  • 2 tablespoons chopped walnuts or pecans
  • 1 teaspoon vanilla extract
Blueberry Variation
  • 1/4 cup fresh blueberries plus more for toppings
  • 1/4 teaspoon coconut sugar optional
Peanut Butter and Jam Variation
  • 2-3 tablespoons smooth or crunchy peanut butter plus more for topping
  • 2 tablespoons strawberry or raspberry preserves
Strawberry Variation
  • 1/3 cup chopped strawberries plus extra slices for topping, if desired

Method
 

Preparation
  1. For stovetop: combine oats, liquid, and salt in a pot. Cook on low heat, stirring until thick. Add flavorings and serve.
  2. For Almond Joy: add cocoa, coconut, almonds, and sweetener to cooked oats. Top with melted chocolate if you like.
  3. For Apple Cinnamon: add apples and cinnamon while cooking. Stir in sweetener.
  4. For Banana Nut: mash banana and mix into hot oats. Add nuts and vanilla.
  5. For Blueberry: stir in fresh blueberries or warm them first.
  6. For Peanut Butter and Jam: stir peanut butter in and top with jam.
  7. For Strawberry: add chopped strawberries or use strawberry preserves.
  8. For Instant Pot: add oats and liquid, cook on high pressure for 3 minutes, quick release, stir and add toppings.

Notes

Cool leftovers to room temperature. Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of water or milk. For best texture, use rolled oats and stir often to prevent sticking.