I call this The Best Oatmeal Recipe because it hinges on one unexpected pantry ingredient most people never think to use.

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I’ve been chasing the perfect bowl for years, and this Ultimate Creamy Oatmeal finally made me stop looking. It’s that rare breakfast that feels simple yet totally indulgent, the kind people call the Best Healthy Oatmeal even when they’re sneaking seconds.

Whole milk gives it a silkiness that surprises you, while banana slices on top make it familiar and slightly naughty. I won’t pretend it’s flawless, I still burn a batch now and then, but when it’s right, the texture is pure Soft Oatmeal that melts in your spoon.

Youll want to know what I do differently.

Ingredients

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Rolled oats: hearty whole grain, great fiber and slow carbs, keeps you full.
Whole milk: adds creaminess and protein, richer than water, boosts calories.
Unsalted butter: gives silky mouthfeel and flavor, mostly fat not protein.
Brown sugar or maple syrup: sweetens, deepens flavor and adds quick carbs.
Ripe banana: natural sweetness and potassium, it makes the texture creamier when mashed.
Berries: bright tartness, vitamin C and antioxidants, keeps breakfast lively.
Chopped nuts: add crunch and healthy fats, protein and satisfying texture.
Greek yogurt: tangy creaminess, extra protein and thickness, cuts sweetness a bit.
Chia or flax: tiny fiber and omega three, thickens when soaked into oats.

Ingredient Quantities

1 cup rolled oats (old fashioned oats)

1 1/2 cups whole milk plus 1/2 cup water, or use 2 cups milk for extra creaminess

2 tablespoons unsalted butter

2 tablespoons brown sugar or maple syrup, more to taste

1/4 teaspoon fine sea salt

1 teaspoon vanilla extract

2 tablespoons heavy cream or half and half, optional for extra richness

1/2 teaspoon ground cinnamon, optional

1 ripe banana, sliced, for serving

1/2 cup fresh or frozen berries, for serving

2 tablespoons chopped nuts like almonds or walnuts, for serving

1 tablespoon chia seeds or ground flax, optional

2 tablespoons plain Greek yogurt, optional for extra creaminess

How to Make this

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1. Put the 2 tablespoons unsalted butter in a medium saucepan over medium heat and add the 1 cup rolled oats, stir and toast for about 1 to 2 minutes until they smell nutty, dont let them brown.

2. Pour in 1 1/2 cups whole milk plus 1/2 cup water, or use 2 cups milk if you want extra creaminess, raise heat to bring just to a gentle simmer.

3. Lower heat to medium low and cook the oats, stirring often so they dont stick, about 6 to 8 minutes until thick and creamy.

4. Stir in 2 tablespoons brown sugar or maple syrup, 1/4 teaspoon fine sea salt, and 1/2 teaspoon ground cinnamon if using; keep cooking a minute so the sweetener melts.

5. Remove from heat and mix in 1 teaspoon vanilla extract and 2 tablespoons heavy cream or half and half if you want extra richness; if you like you can also fold in 2 tablespoons plain Greek yogurt for more creaminess.

6. If you want extra texture or a fiber boost stir in 1 tablespoon chia seeds or ground flax now so they hydrate, or sprinkle them on top later.

7. Spoon the oatmeal into bowls, top with the 1 ripe banana sliced, 1/2 cup fresh or frozen berries, and 2 tablespoons chopped nuts like almonds or walnuts.

8. Taste and adjust sweetness, add a little more milk if it got too thick, and serve warm. Reheat leftovers with a splash of milk and a quick stir.

Equipment Needed

1. Medium saucepan (about 2 to 3 quart)
2. Wooden spoon or silicone spatula for stirring
3. Measuring cups and measuring spoons (1 cup, 1/2 cup, tbsp, tsp)
4. Stove or cooktop to heat and simmer the oats
5. Small ladle or large serving spoon to portion into bowls
6. Mixing or serving bowls (for the oatmeal and toppings)
7. Sharp knife and cutting board to slice the banana
8. Small whisk or fork to blend in vanilla, cream or yogurt if you want it extra smooth

FAQ

What kind of oats should I use? Use rolled oats (old fashioned) like the recipe says, they give the best creamy texture. Quick oats will cook faster but get mushy, steel cut need way more time and more liquid (about 20 to 30 minutes), so stick with rolled unless you like to experiment.

Can I make this dairy free? Yes, swap the milk for oat, almond or soy milk and use vegan butter or a little coconut oil instead of butter. For the richness from heavy cream use canned coconut cream or stir in a spoon of nut butter or yogurt alternative.

How do I make it extra creamy? Use 2 cups milk instead of the milk plus water, add the optional heavy cream or Greek yogurt at the end, and cook it low and slow while stirring often. Also mashing a ripe banana into the pot makes it silky and naturally sweet.

Can I cook this in the microwave? Yep, put oats and liquid in a large microwave safe bowl, microwave on high for about 2 to 3 minutes stopping once to stir, then let sit a minute. Watch for boil overs and reduce time if your microwave is hot.

How long will leftovers keep and how do I reheat them? Store in an airtight container in the fridge up to 4 days. Reheat gently in the microwave or on the stove with a splash of milk or water and stir to loosen, you may need a bit more liquid than you expect.

When should I add chia seeds or Greek yogurt? Chia can be stirred in while cooking or added after, just know it will thicken the oats as it soaks. Greek yogurt is best folded in at the end for extra creaminess and tang.

The Ultimate Creamy Oatmeal Recipe Substitutions and Variations

Milk (1 1/2 cups whole milk or 2 cups for extra creaminess)
- Oat milk — use 1:1, keeps it creamy and slightly sweet, great if you want dairy free
- Unsweetened almond milk — 1:1, lighter texture so the oatmeal feels less heavy
- Full fat canned coconut milk diluted with water (1 part coconut milk to 1 part water) — very rich, use if you want a coconuty flavor
Unsalted butter (2 tablespoons)
- Coconut oil — 1:1, gives a subtle coconut note and similar mouthfeel
- Ghee — 1:1, same richness but with a nuttier, caramelized butter taste
- Olive oil — 1:1, use mild or light olive oil if you dont want a strong savory taste
Brown sugar or maple syrup (2 tablespoons)
- Honey — use about the same amount, a bit sweeter so taste as you go
- Coconut sugar — 1:1, closer to brown sugar flavor with less liquid change
- Mashed ripe banana — 2 tablespoons or more for natural sweetness and extra creaminess
Rolled oats (1 cup)
- Quick oats — cooks much faster, use same liquid but reduce cooking time to 1–2 minutes
- Steel cut oats — use about 1 cup oats to 3 cups liquid and cook 20–30 minutes for a chewier texture
- Quinoa flakes — 1:1 liquid ratio, cooks very fast and makes a protein boost, good gluten free substitute

Pro Tips

– Toast the oats but dont let them brown. That little 1 to 2 minute toast gives a nutty kick and helps the flakes keep some bite instead of turning mush, so stir and smell for that toasty aroma.

– Warm the milk before you add it, it gets to simmer faster and cuts down on sticking and scalding. If you want extra creaminess use all milk or swap 1/4 cup for cream, or stir in Greek yogurt or a splash of cold milk off the heat to make it silkier.

– For texture control: stir more for creamier porridge, stir less if you want chewier oats. Mash half a banana into the pot or pulse the oats briefly with an immersion blender for a velvety finish, but dont overblend or itll get gluey.

– Make ahead and reheat hacks: portion into airtight containers, fridge for up to 4 days or freeze single servings. Reheat with a splash of milk or water, cover loosely and stir halfway through so it heats evenly. If you plan to use chia or ground flax, add them at the end if you dont want the mixture to thicken too much while sitting.

The Ultimate Creamy Oatmeal Recipe

Recipe by Jot Punji

0.0 from 0 votes

I call this The Best Oatmeal Recipe because it hinges on one unexpected pantry ingredient most people never think to use.

Servings

servings

Calories

625

kcal

Equipment: 1. Medium saucepan (about 2 to 3 quart)
2. Wooden spoon or silicone spatula for stirring
3. Measuring cups and measuring spoons (1 cup, 1/2 cup, tbsp, tsp)
4. Stove or cooktop to heat and simmer the oats
5. Small ladle or large serving spoon to portion into bowls
6. Mixing or serving bowls (for the oatmeal and toppings)
7. Sharp knife and cutting board to slice the banana
8. Small whisk or fork to blend in vanilla, cream or yogurt if you want it extra smooth

Ingredients

1 cup rolled oats (old fashioned oats)
1 1/2 cups whole milk plus 1/2 cup water, or use 2 cups milk for extra creaminess
2 tablespoons unsalted butter
2 tablespoons brown sugar or maple syrup, more to taste
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
2 tablespoons heavy cream or half and half, optional for extra richness
1/2 teaspoon ground cinnamon, optional
1 ripe banana, sliced, for serving
1/2 cup fresh or frozen berries, for serving
2 tablespoons chopped nuts like almonds or walnuts, for serving
1 tablespoon chia seeds or ground flax, optional
2 tablespoons plain Greek yogurt, optional for extra creaminess

Directions

Put the 2 tablespoons unsalted butter in a medium saucepan over medium heat and add the 1 cup rolled oats, stir and toast for about 1 to 2 minutes until they smell nutty, dont let them brown.
Pour in 1 1/2 cups whole milk plus 1/2 cup water, or use 2 cups milk if you want extra creaminess, raise heat to bring just to a gentle simmer.
Lower heat to medium low and cook the oats, stirring often so they dont stick, about 6 to 8 minutes until thick and creamy.
Stir in 2 tablespoons brown sugar or maple syrup, 1/4 teaspoon fine sea salt, and 1/2 teaspoon ground cinnamon if using; keep cooking a minute so the sweetener melts.
Remove from heat and mix in 1 teaspoon vanilla extract and 2 tablespoons heavy cream or half and half if you want extra richness; if you like you can also fold in 2 tablespoons plain Greek yogurt for more creaminess.
If you want extra texture or a fiber boost stir in 1 tablespoon chia seeds or ground flax now so they hydrate, or sprinkle them on top later.
Spoon the oatmeal into bowls, top with the 1 ripe banana sliced, 1/2 cup fresh or frozen berries, and 2 tablespoons chopped nuts like almonds or walnuts.
Taste and adjust sweetness, add a little more milk if it got too thick, and serve warm. Reheat leftovers with a splash of milk and a quick stir.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.