This recipe has evolved over the years since 2019 when I first starting making oatmeal at home in my Manhattan apartment. I’ve said it before in another post about oatmeal, but I never liked it before college. I went from a complete hater, to using the quick oats packets, to overnight oats, before moving on the final stage of liking oatmeal: cooking it on the stove.
Typical oatmeal has a loose consistency, but that is one thing I can’t get past. In my version of oatmeal, it is cooked until there’s barely any liquid. Don’t knock it until you try it, but if you do prefer a looser consistency, then I recommend just cooking it less on the stove so there’s still liquid left.
Chef Note: you may choose to add cocoa powder, and you would add it at the same time as the chia and flax seeds. I love that extra dose of fiber in the morning to really ensure my digestion will be working smoothly the rest of the day. With the nut butter and fruits on top of the oatmeal, this is a very filling breakfast that can personally last me until lunch. I hope you enjoy! Let me know what you think in the comments. 🙂
- 1/4 cup old-fashioned oats
- 1/4 cup water, or just enough to cover the oats in the pot
- 1 tbsp chia seeds
- 1 tbsp flax seeds
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- A dash of nutmeg
- 1 spoonful cocoa powder (optional)
- Almond butter
- Dark chocolate chunks
- Fruit compote or jam
- Shredded coconut
- Pour the oats into a pot with the water and let it come to a boil
- Reduce heat to medium/medium-low, and add in the chia, flax, and spices
- Stir until well combined
- Cook the oats until you see a noticeable difference in the amount of liquid
- Continue to stir while the water is being evaporated so the oatmeal doesn’t stick to the bottom
- You can remove and pour the oatmeal into your bowl whenever you feel it is to your consistency
- Top with your favorite accoutrements!