Semi-Homemade Oatmeal Recipe

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Can we just stop for a minute and talk about oatmeal? I think oatmeal gets a bad rap. People don't like the texture, think it's a old person's breakfast, don't want to take the time to make it. But whatever their beef with oatmeal is, I don't get it. I love it, always have and always will.

The trouble with oatmeal is that the instant is decent, but the good stuff takes time. Time that I would rather spend doing anything else except stirring oatmeal cooking on the stove top. That's where the "semi" in semi-homemade comes in. Get yourself some quick-cooking oats and you have the best of both worlds. The recipe is also super easy, which is a bonus.

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Semi-Homemade Oatmeal

Serves 2

Adapted from this recipe

  • 3/4 c milk (I use 2% milk)
  • 1 c water
  • 3/4 c quick-cooking oats
  • 1/2 tsp salt
  • 2 tbsp brown sugar
  • maple syrup and sliced bananas (optional, but highly recommended)

Heat milk and water in a medium pot until heated through and just starting to simmer. Make sure to stir often so it doesn't burn. Add oats and salt, and continue to simmer/just barely boiling for 4-5 minutes. Oatmeal should be thickened, but will continue to thickened when cooling. 

The goal is to not overcook. You still want to get that little bite of the oats that you don't get with mushy instant oatmeal, but without taking the time to make full-on oatmeal.

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Once finished, top with a tablespoon of brown sugar, and maybe some maple syrup and sliced bananas. Any kind of fruit will work, but that's my favorite combo. Sliced apples are delicious too!

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If you don't like oatmeal, then I don't think there's any hope for you (sorry!). But if you love it, this is a simple way to get the best of both worlds. It makes a great weekend breakfast treat, or maybe even a late night snack.

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