Lately I have been feeling that I ought to step up our breakfast routine. Henry used to eat a lot of baby oatmeal, but we’ve moved away from that in favor of scrambled eggs with the occasional pancake thrown in. That’s all good, but variety is the spice of life, so when I spied this straightforward oatmeal recipe, I was all over it!
Here is a confession: prior to this, I had never actually made breakfast oatmeal from scratch. I’ve used oats in plenty of cookies and baked breakfast recipes, but if I was just having oatmeal for breakfast, it was always from a packet. Luckily, this recipe truly is as simple as it gets! You can definitely make this happen even on a weekday morning, plus it is easy to remember the ratios, and it stores in the fridge and reheats well for another day.
I used frozen berries that I happened to have on hand, which was extremely convenient. Mixing the still-frozen berries directly into the cooked oatmeal warms the berries and cools the oatmeal, so everything is almost immediately a toddler-friendly temperature. Of course you could also use fresh berries in any combination available to you: raspberries, blueberries, blackberries, strawberries, etc. We are fortunate here in Belgium to have abundant, luscious fresh berries during the summer, but those will pretty much disappear come winter. I’m glad to have a berry-laden breakfast we can devour all winter long!
Quick Berry Oatmeal
1 cup water
1 cup milk (any kind)
1 cup old-fashioned oats
drizzle of honey*, maple syrup, agave syrup, or other sweetener
1/2 cup fresh or frozen berries (any combination)
Bring the water and milk to a boil together in a medium saucepan. Add the oats, stir, and reduce to medium heat. Cook for 5-7 minutes, stirring occasionally, until mixture is thick and creamy.
Stir in the honey, maple, or agave syrup, then gently fold in the berries. Allow to cook 1 minute more to warm the berries, then serve.
*If serving to a baby under one-year old, do not use honey.