The base recipe makes a large amount so you can use it throughout the week. Feel free to cut it in half to make less, or just make one serving at a time using the instructions in the NOTES section below.
When almost about to boil, reduce heat to medium-low and add the oats, cinnamon, and vanilla.
Cook, stirring often, until the oats are softened and the water is absorbed, about 4 minutes. Stir in your fruit of choice. Cook for an additional 4-6 minutes or until the fruit is soft and the water is absorbed.
Remove from the heat. Cover and let sit for about 5 minutes.
Serve warm with any additional toppings and milk.
Divide the recipe in half to make a smaller amount.
Make the base recipe, then stir in your desired fruit of choice when you reheat the portions to change things up throughout the week.
Store leftovers in an airtight container for up to 5 days. Reheat to serve, adding milk as desired.
To Make One Serving in the Microwave: Add 1/2 cup rolled oats, 1/4 teaspoon cinnamon, and 1 cup water to heat-safe bowl. Cook for 1 minute. Stir in 2 tablespoons dried fruit or 1/2 cup fresh fruit and cook for an additional minute. Serve with milk.
To make with Steel Cut Oats: Use 1 cup steel cut oats and 4 cups water. Simmer on medium-low heat until the oats are soft, about 20 minutes.
To Make with Instant Oats: Use 3 cups quick or instant oats and 5 cups water. Simmer on medium-low heat until the oats are soft and the water is absorbed, about 5-8 minutes.
Flavor Tips: Mango is particularly good with coconut milk. Shredded apple, applesauce, and banana works well with a dollop of peanut butter. Almond butter is delicious with blueberries and raspberries.
Gluten-free: Use certified gluten-free rolled oats.