Cinnamon Oatmeal (creamy or chewy)
- Yield: 2 small chewy servings, 2 large creamy servings
Ingredients
for the oats:
- ¾ cup old fashioned oats [75g]
- Between ¾ – 1½ cups water* [175g – 355g]
- Between ¾ – 1½ cups your milk of choice* [180g – 360g]
- ¼ teaspoon salt
for the cinnamon sugar:
- 2 Tbsp brown sugar or granulated sugar
- 2 to 3 tsp ground cinnamon
- a pinch of salt
Instructions
- For the oats: Bring the oats, water, milk, and salt to a simmer in a small saucepan over medium heat, stirring every minute or so. Once it comes to a simmer, reduce the heat to medium-low and continue to simmer, stirring occasionally. With the larger amount of liquid, this will take about 15 minutes**, until the liquid thickens and the oatmeal softens. With the smaller amount of liquid, this will take about 4 to 5 minutes, until the oatmeal thickens significantly.
- Pour into bowls and let it cool off for a few minutes (it will thicken a little more after a couple minutes).
- For the cinnamon sugar: Stir together the sugar, cinnamon, and salt. Sprinkle over bowls of oatmeal at the table.
Notes
* If you are a fan of creamy oatmeal (see photos above the recipe), use the larger amount of both the water and milk.
If you are a fan of chewy oatmeal (see photos above the recipe), use the smaller amount of both water and milk.
Use whatever milk you’d like. I prefer using either soy milk or cow’s milk. In my experience, oat milk tends to be too starchy for making oatmeal. But any alternative milk will do.
** For the creamier, longer-simmering version, it will start out watery, and at a certain point it will noticeably thicken (e.g., the bubbles will get bigger), while still remaining very pourable and creamy. Leave it uncovered the whole time, and be careful not to let it bubble over. If you’re using a wide pan instead of a small saucepan, you may need to add a bit more water as it cooks (more water will evaporate from a wide pan).
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Find it online: https://cardamomandtea.com/77226/cinnamon-oatmeal/