Today we’m recreating a childhood favorite: those little packets of instant oatmeal—only this time using simple, wholesome pantry ingredients and plenty of fresh berries.
It takes a bit more effort than tearing open a packet, adding water, and microwaving, but this homemade strawberries-and-cream oatmeal is far superior to the store-bought version.
Here’s how to make it.
First, make the base: strawberry milk. Blend your milk of choice (I used canned coconut milk) with a generous amount of fresh strawberries until the mixture turns a pretty pink.
Pour the strawberry milk into a saucepan with rolled oats, vanilla, maple syrup, and a pinch of salt. Simmer, stirring frequently, until the oats are thick and creamy.
Finish by chopping a few extra strawberries and stirring them in for added texture and a burst of fresh flavor. Serve with an extra splash of milk and a drizzle of maple syrup.
It’s simple, comforting, and nostalgic—perfect for chilly mornings. This version uses just six ingredients and only a few minutes of hands-on time.
If you try this fresh, homemade strawberries-and-cream oatmeal, leave a comment to share how it turned out or tag a photo of your pink bowl on social media so I can see your creation. Happy breakfast-ing!
Strawberries + Cream Oatmeal
Time: 20 minutes
Serves: 2
Ingredients:
- 2 cups fresh strawberries, hulled
- 2 cups milk of choice
- 1 cup rolled oats
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1–3 tablespoons maple syrup, to taste
Instructions:
- Reserve 3–4 strawberries to dice and stir in at the end. Place the remaining strawberries and milk in a blender and blend until smooth.
- Pour the strawberry milk into a medium saucepan. Add the oats, vanilla, salt, and 1 tablespoon maple syrup. Stir to combine, then bring to a boil over medium-high heat, stirring often.
- Reduce heat to low and cook until the oatmeal reaches your desired consistency: about 2–3 minutes for a chewier texture or 4–5 minutes for a creamier, thicker oatmeal. If it becomes too thick, add an extra splash of milk or water.
- Taste and add more maple syrup if needed.
- Fold in the diced reserved strawberries. Divide between two bowls and top with an extra drizzle of maple syrup and a splash of milk, if desired. Serve immediately.
Notes: Any milk works here; creamier milks yield a richer result (I used full-fat canned coconut milk). This recipe can be dairy- or nut-free depending on the milk you choose. Frozen berries are fine for making the strawberry milk, but a few fresh diced berries at the end add color, texture, and a bright burst of flavor—don’t skip them.