Oatmeal

(by Sara Rounsavall)

This is a current staple in our household, developed and tweaked over the last 15 years. I make a version of the recipe at least once a week, twice a week if I am honest. And often it’s a double batch. The directions below will allow you to make a base recipe that can be varied for personal preference in so many different ways. My daughters prefer it made exactly this way, served warm and topped with cold whole milk vanilla yogurt, which they stir in to cool the oatmeal down. I prefer mine to be topped with a large scoop of full-fat Greek yogurt, sliced almonds, a handful of any berries or stone fruit and a swirl of honey.

2 c. old-fashioned rolled oats (not quick or instant or steel cut oats)

1 T. ground cinnamon

1 t. ground ginger

1 t. flax seeds

1 t. chia seeds

1/2 c. shredded unsweetened coconut

1/2 t. kosher salt

2 c. milk (or milk alternative)

honey, maple syrup, or agave nectar, to taste

full fat vanilla yogurt