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How To Make Creamy Oatmeal

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Ingredient Notes

• Rolled oats. Not instant. Not steel cut. Not quick-cooking. Just plain rolled oats. They cook quickly and have the best texture. Trust me.
• Milk or water. I usually use milk for extra creaminess, but water works too. You can also do half milk and half water. 
• Brown sugar. Light or dark, whichever you have. I usually prefer dark for more flavor, but either will do the trick.
• A pinch of salt balances everything out (please don’t skip this).

Step-By-Step Instructions

1. Start by washing and chopping the strawberries. You’ll want them in bite-sized pieces so they mix nicely with the oatmeal.
2. In a medium saucepan, mix the oats, milk, water, brown sugar, vanilla extract, and sea salt together.
3. Cook the oat mixture over medium heat for 10 ish minutes, until the oats are tender and the oatmeal has thickened to your desired consistency. Stir occasionally to prevent them from sticking to the bottom of the pan and keep an eye, it can easily boil over.
4. Once cooked, stir in the Greek yogurt and strawberries. Mix until everything is smooth and well combined.
5. Spoon the oatmeal into bowls and add your favorite toppings. I love adding a few extra slices of fresh strawberries on top, a sprinkle of chopped walnuts or pecans, a splash of milk or cream, and a dash or two of cinnamon.

Recipe Tips & Notes

• Use Fresh Strawberries. Fresh strawberries really make a difference here. If you can’t get fresh, frozen strawberries will work in a pinch, but fresh is always best.
• Customize Your Milk. Don’t be afraid to experiment with different types of milk. Almond, coconut, or oat milk can all add unique flavors.
• Play with Toppings. This oatmeal is really delicious on its own, but toppings can really take it to the next level. Try adding a drizzle of peanut or almond butter, a handful of toasted walnuts or pecans, or even a sprinkle of chia seeds (one of my personal favorites).
• Stir often while cooking. This will keep it from sticking to the bottom of the pan.
• It reheats well (see below). This means you can make a double batch and have breakfast ready for a few days.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or water on the stovetop or in the microwave until warm, stir often to help restore the creamy texture.

Strawberries and Cream Oatmeal

By: Kristine Underwood

Indulge in the cozy comfort of strawberries and cream oatmeal. This easy stove-top recipe combines creamy oats with sweet, juicy strawberries for a warm, filling, and beautiful breakfast. It's the perfect way to start your day.

5 from 4 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast & Brunch

Cuisine American

Servings 2 bowls

Calories 302 kcal

Ingredients

• 1 cup rolled oats
• 1 cup milk (any kind)
• 1 cup water (***may use 2 cups of milk if you prefer – see notes)
• 2 TBS brown sugar
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1/4 cup Greek yogurt (plain)
• 1 cup strawberries (chopped into chunks)

Instructions

• In a medium saucepan, mix the oats, milk, water, brown sugar, vanilla extract, and sea salt together.
  1 cup rolled oats, 1 cup milk, 1 cup water, 2 TBS brown sugar, 1 tsp vanilla extract, 1/4 tsp sea salt
• Cook oat mixture over medium heat for 8-10 minutes, until oats are tender and oatmeal has thickened to a desired consistency.
• Once cooked, remove from heat and stir in the Greek yogurt and strawberries and mix until smooth.
  1/4 cup Greek yogurt, 1 cup strawberries
• Serve topped with more strawberries, chopped walnuts or pecans, a splash of milk or cream, and a dash or two of cinnamon.
• Store leftovers in the refrigerator for 3-4 days. Add a splash of milk or water when reheating to restore the creamy texture.

Notes

• The nutritional information does not include toppings. It’s only for the prepared oatmeal.
• The nutritional information was calculated using 2% milk.
• You can use 2 cups of milk instead of 1 cup milk and 1 cup water if you prefer. Using all milk will yield a thicker and stickier oatmeal.

Nutrition

Serving: 1 bowlCalories: 302kcalCarbohydrates: 52gProtein: 12gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 11mgSodium: 368mgPotassium: 476mgFiber: 6gSugar: 23gVitamin A: 130IUVitamin C: 43mgCalcium: 216mgIron: 2mg