Oatmeal Raisin Cookie Oatmeal
Creamy stovetop rolled oats simmered in milk with plump raisins, brown sugar, cinnamon and nutmeg, finished with vanilla and a pinch of salt for the flavor of a warm oatmeal raisin cookie in a breakfast bowl.
- Prep
- 5 min
- Cook
- 10 min
- Wait
- 2 min
- Total
- 17 min
- Makes
- 2 generous bowls (about 2 cups / 480 ml each)
Steps
Before you start
- Use old-fashioned rolled oats, not instant or steel-cut; cooking times here are for rolled oats.
- Measure everything first; the oatmeal comes together quickly once the liquid is hot.
- Use a saucepan with at least a 2-quart (2 L) capacity so the milk doesn't boil over.
Toast the oats
- Set a 2-quart saucepan over medium heat and melt the butter.
- Add the rolled oats and stir for 1 to 2 minutes to coat them in butter.
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Ready when: Oats smell nutty and look slightly glossy, with a few pale golden spots.
Tip: Don't walk away; oats can scorch quickly in dry, hot butter.
Add liquids and flavor
- Pour in the milk and water.
- Add the raisins, brown sugar, cinnamon, nutmeg and salt.
- Stir well, scraping the bottom of the pan so the sugar dissolves.
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Ready when: Sugar and spices are fully stirred in with no clumps of cinnamon floating on top.
Bring to a simmer
- Raise the heat to medium-high and bring the mixture to a gentle simmer, stirring occasionally.
- This takes about 3 minutes.
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Ready when: Small bubbles break steadily across the surface and around the edges.
Tip: Milk foams up fast at a full boil, so reduce the heat as soon as it begins to bubble.
Simmer until creamy
- Reduce the heat to medium-low.
- Cook for 5 to 6 minutes, stirring every minute or so, until the oats are tender and the mixture is thick and creamy.
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Ready when: Oats are soft but still slightly chewy, the raisins are plump, and a spoon dragged across the bottom leaves a trail that closes slowly.
Tip: The oatmeal thickens as it rests, so stop while it's a little looser than you want.
Add vanilla and rest
- Remove the pan from the heat and stir in the vanilla.
- Cover and let stand for 2 minutes so the oatmeal thickens and the flavors meld.
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Ready when: Texture is thick and spoonable, like cookie dough that is just barely loose.
Tip: If it becomes too thick, stir in a splash of milk or water.
Serve
- Divide between two bowls.
- Top each with a tablespoon of toasted chopped nuts, if using, and drizzle with a tablespoon of milk.
- Serve right away while hot.
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Tip: Toast nuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant.
Good to know
Tips
- Toasting the oats in butter gives a baked-cookie flavor that plain simmering doesn't.
- Simmering the raisins with the oats plumps them and sweetens the whole pot.
- Stir often at the end; the starches thicken quickly and can stick to the pan.
- For extra cookie character, add a pinch more cinnamon or a tablespoon of rolled oats on top for crunch.
Make ahead
Cook the oatmeal up to 4 days ahead and refrigerate in an airtight container. Reheat with a splash of milk.
Storage & reheating
Room temperature: do not leave out more than 2 hours. Fridge: up to 4 days in an airtight container. Freezer: up to 2 months in portions; thaw overnight in the fridge. Reheat in a saucepan over low heat or microwave in 60-second bursts, stirring in 2 to 4 tablespoons milk or water per portion.
Substitutions
- whole milk → unsweetened oat, soy or almond milk. Use the same amount; the oatmeal will be slightly less rich.
- unsalted butter → coconut oil or a neutral oil. Use the same amount for a dairy-free version.
- light or dark brown sugar → maple syrup. Use 1 tablespoon plus 1 teaspoon (20 ml) and stir in with the vanilla.
- raisins → chopped dates or dried cranberries. Use the same amount; dates give a deeper caramel flavor.
