Creamy Breakfast Oats Bowl (Print View)

A comforting bowl of creamy oats with fresh berries, nuts, and subtle sweetness for a wholesome morning boost.

# What You'll Need:

01 - 1 cup rolled oats

02 - 2 cups milk (dairy or plant-based)

03 - 1/4 teaspoon salt

04 - 1 tablespoon maple syrup or honey

05 - 1/2 teaspoon vanilla extract

06 - 1/2 cup fresh berries (blueberries, raspberries, or strawberries)

07 - 1/4 cup chopped nuts (almonds, walnuts, or pecans)

08 - 1 tablespoon chia seeds or flaxseeds

09 - 1 small banana, sliced

10 - Optional: extra drizzle of honey or maple syrup

01 - In a medium saucepan, combine the rolled oats, milk, and salt.

02 - Bring to a gentle boil over medium heat, stirring occasionally.

03 - Reduce the heat and simmer for 5 to 7 minutes, stirring frequently, until the oats are creamy and tender.

04 - Stir in the maple syrup or honey and vanilla extract.

05 - Divide the oats between two bowls.

06 - Top each bowl with fresh berries, chopped nuts, chia or flaxseeds, and banana slices.

07 - Drizzle with extra honey or maple syrup if desired and serve warm.

01 -

It's ready in 15 minutes, which means you can actually make a real breakfast on a weekday without rushing.
The oats taste genuinely creamy without any weird additives—just milk, heat, and a little patience doing the work.
You can throw whatever fruit and nuts you have in the pantry on top, so it never feels like the same bowl twice.

02 -

The oats will keep thickening as they cool, so if your first bowl seems too thick, thin it with a splash of milk—don't cook it longer thinking it'll loosen up.
Not stirring frequently enough in those final minutes is the only way this really goes wrong; the starch settles and can scorch on the bottom if you leave it alone.

03 -

Make a double batch and reheat half the next morning with a splash of milk—it saves time and somehow tastes even better the second day.
Measure your oats and milk the night before so your morning is just combining and waiting, no thinking required.