Greek Yogurt Oatmeal with Honey and Walnuts
Creamy stovetop rolled oats finished with thick Greek yogurt for a tangy, protein-rich bowl, topped with toasted walnuts, a drizzle of honey and a whisper of fresh thyme.
- Prep
- 5 min
- Cook
- 12 min
- Wait
- 2 min
- Total
- 19 min
- Makes
- 2 generous bowls (about 1½ cups / 360 g each)
Steps
Before you start
- Use old-fashioned rolled oats, not instant or steel-cut; cooking times here are for rolled oats.
- Take the yogurt out of the fridge when you start so it is not ice cold; this helps it blend in smoothly.
- Stir the yogurt in off the heat. Boiling yogurt can make it curdle and turn grainy.
- Have everything measured before you start; the oats cook quickly.
Toast the walnuts
- Set a small dry skillet over medium heat.
- Add the chopped walnuts and toast, stirring often, for 3 to 4 minutes.
- Tip them onto a plate right away so they stop cooking.
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Ready when: Walnuts smell nutty and look a shade darker, with golden edges.
Tip: Walnuts burn quickly once they smell toasty, so don't walk away.
Combine oats and liquids
- In a 2-quart (2 L) saucepan, combine the rolled oats, water, milk, fine sea salt and cinnamon.
- Stir once to moisten all the oats.
Bring to a simmer
- Place the pan over medium-high heat and bring to a gentle simmer, stirring occasionally, about 3 minutes.
- Small bubbles should break across the surface.
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Ready when: Small bubbles break steadily at the edges and surface.
Tip: Watch closely; milk can foam up and boil over.
Cook the oats
- Reduce the heat to medium-low.
- Cook for 5 to 7 minutes, stirring every minute or so and scraping the bottom, until the oats are tender and the porridge is thick and creamy but still slightly loose.
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Ready when: Oats are soft with a slight chew, and a spoon dragged across the bottom leaves a trail that closes slowly.
Tip: It will thicken as it rests and once the yogurt goes in, so stop while it is a little looser than you want.
Rest off the heat
- Remove the pan from the heat and let it sit for 2 minutes.
- This lets the temperature drop slightly so the yogurt won't curdle.
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Ready when: Steam is gentle and the surface stops bubbling.
Stir in yogurt and honey
- Add the Greek yogurt and 1 tablespoon of the honey.
- Stir gently until fully blended and the oatmeal turns creamy and pale.
- Taste and add a tiny pinch more salt if it tastes flat.
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Ready when: No white streaks of yogurt remain and the texture is smooth and spoonable.
Tip: If it is too thick, stir in 1 to 2 tablespoons of warm milk or water.
Serve and garnish
- Divide the oatmeal between two bowls.
- Top each with half the toasted walnuts, 1 tablespoon honey drizzled over, and ½ teaspoon thyme leaves.
- Add a small pinch of flaky salt if using.
- Serve immediately while warm.
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Ready when: Bowls look glossy with honey and the walnuts sit crisp on top.
Tip: Add walnuts just before eating to keep them crunchy.
Good to know
Tips
- Use full-fat Greek yogurt for the creamiest result; low-fat versions can taste thin and slightly chalky.
- Always add the yogurt off the heat to avoid curdling.
- Rub the thyme between your fingers as you sprinkle it to release its aroma.
- For a more savory-sweet version, add a few drops of lemon juice or a pinch of lemon zest to the finished bowl.
Make ahead
"Cook the oats through step 4 up to 3 days ahead and refrigerate in an airtight container. Reheat with a splash of milk, then stir in the yogurt and honey off the heat. Toast walnuts up to 3 days ahead and store airtight at room temperature."
Storage & reheating
"Refrigerate leftover finished oatmeal (without toppings) in an airtight container for up to 3 days. Reheat in a saucepan over low heat or in the microwave in 30-second bursts with a splash of milk, stirring between bursts. Not recommended for freezing, as the yogurt can turn grainy. Keep toasted walnuts airtight at room temperature for up to 1 week."
Substitutions
- whole milk → unsweetened oat or almond milk. Makes the dish dairy-lighter; the texture will be slightly less rich.
- honey → maple syrup. Use the same amount; the flavor is less floral but still pairs well with walnuts.
- walnut halves → pistachios or almonds. Toast for the same time; pistachios need only 2 to 3 minutes.
- fresh thyme leaves → ½ tsp finely chopped fresh rosemary or a pinch of dried oregano. Use sparingly, as both are stronger than thyme.
