Oatmeal.

When I was little the only Oatmeal I add was Maple Brown Sugar instant. It was my favorite.

As an adult I have moved away from the instant variety and now prefer a nice creamy oatmeal.

I have recently discovered my favorite way to make oatmeal.

While it does come out yummy in a pot… the skillet brings it to life.

Here is the base recipe for Creamy Skillet Oatmeal.

This recipe is a little…vague

And for good reason.

It is the base of all the flavor combinations you could want. Mix and match types of liquids and sweetners of choice.

I like this recipe as it but it is the beginning of most of my skillet oatmeal.

Ingredients

4 cups rolled oats

4 cups liquid of choice

Fat of choice (1/2 stick butter or 1/2 cup coconut oil or 3/4 cup olive oil or 3/4 cup avocado oil)

1/2 cup sugar (brown , white, coconut or turbano)

If you prefer honey or maple syrup it would be 1/4 cup plus 2 tablespoons

Directions

In a large skillet add fat of choice

Once fat is heated add in sweetener

If using a granuated sweetener like brown sugar cook for several minutes while stirring

Turn off heat

Add oats to pan before liquid

Stir oats in sugar and fat combination 

Then add 2 cups of liquid

Stir

Then add remaining 2 cups of liquid

Turn heat back on

Allow mixture to start to bubble. Reduce heat and continue to stir until desired thickness and creaminess reached.