Oatmeal Breakfast Bowl with Mixed Berries, Yogurt, and Honey

How to Make Oatmeal Breakfast Bowl with Mixed Berries, Yogurt, and Honey

1. 1

   Step 1: Cook the oats

   Combine the rolled oats, milk and salt in a small saucepan and bring to a gentle simmer over medium heat. Reduce heat to low and cook, stirring occasionally, for 4–6 minutes until thickened and creamy; remove from heat and let sit 1–2 minutes to finish softening.

   For this step

   • 1 cupRolled (old-fashioned) oats
   • 1 cupMilk (dairy or unsweetened plant milk)
   • a pinchSalt
   
2. 2

   Step 2: Sweeten and flavor

   Stir the honey and vanilla extract into the warm oats until fully incorporated; taste and add a little more honey if you prefer it sweeter. This step flavors the porridge so it complements the tangy yogurt and tart berries.

   For this step

   • 2 tbspHoney (plus extra for drizzling)
   • 1/2 tspVanilla extract
   
3. 3

   Step 3: Portion the oats

   Divide the cooked oats evenly between two serving bowls while still warm. Leaving the oats slightly warm helps the yogurt soften and meld with the oats when assembled.
   
4. 4

   Step 4: Top with yogurt and berries

   Add a generous dollop (about 1/2 cup) of plain Greek yogurt to each bowl, then scatter the mixed berries over the top for bright color and fresh flavor. Gently swirl a bit of yogurt into the oats if you like a creamier texture.

   For this step

   • 1 cupPlain Greek yogurt
   • 1 cupMixed fresh berries (strawberries, blueberries, raspberries)
   
5. 5

   Step 5: Finish with crunchy toppings and serve

   Sprinkle the toasted sliced almonds and chia seeds over each bowl and drizzle a little extra honey to taste. Serve immediately — the contrast of warm oats, cool yogurt and crunchy nuts is best enjoyed right away.

   For this step

   • 2 tbspToasted sliced almonds
   • 1 tbspChia seeds
   

1. Combine the rolled oats, milk and salt in a small saucepan and bring to a gentle simmer over medium heat. Reduce heat to low and cook, stirring occasionally, for 4–6 minutes until thickened and creamy; remove from heat and let sit 1–2 minutes to finish softening.
2. Stir the honey and vanilla extract into the warm oats until fully incorporated; taste and add a little more honey if you prefer it sweeter. This step flavors the porridge so it complements the tangy yogurt and tart berries.
3. Divide the cooked oats evenly between two serving bowls while still warm. Leaving the oats slightly warm helps the yogurt soften and meld with the oats when assembled.
4. Add a generous dollop (about 1/2 cup) of plain Greek yogurt to each bowl, then scatter the mixed berries over the top for bright color and fresh flavor. Gently swirl a bit of yogurt into the oats if you like a creamier texture.
5. Sprinkle the toasted sliced almonds and chia seeds over each bowl and drizzle a little extra honey to taste. Serve immediately — the contrast of warm oats, cool yogurt and crunchy nuts is best enjoyed right away.