Stovetop Oatmeal
Creamy oats, brown sugar, butter and banana and cinnamon.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Half water, half milk - not all milk. All milk sounds richer and actually makes the oats gluey and slightly flat, because milk proteins get in the way of the starch. Water lets the oats swell properly and the butter at the end puts the richness back where you can taste it.
Ingredients
Everything below makes 2 servings.
- 1 cuprolled oatsold-fashioned, not instant
- 1 cupwhole milk
- 1 cupwater
- ¼ tspkosher salt
- 1 tbspunsalted butterfor finishing
- 2 tbspbrown sugar
- 1 mediumbananasliced
- ½ tspground cinnamon
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 380calories
- 12gprotein
- 60gcarbs
- 11gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Slice the banana while the oats simmer - it takes thirty seconds and there is nothing else to do in that window.
Bring to a simmer
Put the rolled oats, whole milk, water and kosher salt in a small saucepan over medium heat. Bring it just to a simmer, stirring now and then to stop the milk catching on the bottom.
4 min · hands onSimmer and stir
Drop the heat to low and cook, stirring often, until the oats have drunk almost all the liquid and the whole thing moves like a thick porridge, 6-8 min. Keep stirring toward the end - that friction is what pulls starch out of the oats and makes it creamy rather than watery. If it tightens too far, splash in more milk.
7 min · hands onFinish off the heat
Off the heat, stir in the butter until it disappears. Spoon into bowls, scatter the brown sugar over the surface so some of it stays in crunchy pockets, then the banana and a dusting of ground cinnamon.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Off the heat, at the end - it melts through and adds a peanut allergen. Adds about 1 minutes.
Stir half through at the end so they bleed colour, scatter the rest.
Dry pan 3 min, chop, scatter - adds a tree-nut allergen. Adds about 3 minutes.
Add 1 tsp olive oil at the end instead - oats need some fat to taste rich.
What keeps
Cooked oats keep 4 days and reheat genuinely well - a splash of milk and 60 seconds in the microwave brings them back. Make a double batch Sunday and the weekday version is a two-minute job.
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who plans your dinner.
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