Oatmeal Recipe - NYT Cooking - The New York Times

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Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

For a loving bowl of oatmeal you can pull off first thing in the morning, use a trick from Samantha Seneviratne: Cook the oatmeal in a skillet instead of a pot. The oatmeal will be creamier and more evenly cooked in under 10 minutes, ready to be topped to your heart’s desire. Plus, a skillet is easier to wash, making this recipe extra kind to your still-waking-up self.

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Ingredients

Yield:2 servings

• 1cup old-fashioned rolled oats
• 1cup whole or non-dairy milk, plus more for serving
• 2teaspoons maple syrup or brown sugar, plus more for serving
• Kosher salt
• Toasted nuts, sliced fruit, jam, regular or nut butter and/or cinnamon, for topping (optional)

Ingredient Substitution Guide

Nutritional analysis per serving (2 servings)

231 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 9 grams protein; 391 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. In a large skillet, combine the oats, milk, maple syrup, 1 cup water and a pinch of salt. Bring to a simmer over medium-high, then reduce heat to medium and cook, stirring frequently, until the oats are tender and a spoon dragged through the liquid leaves a trail for a second or two, 4 to 7 minutes. (The oatmeal will thicken off the heat.) Scoop into bowls and top with a drizzle of milk and maple syrup, plus any optional toppings.

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