Stovetop Oatmeal With Honey and Stewed Strawberries
Warm, comforting, and ready in minutes, this stovetop oatmeal with honey and stewed strawberries is a nourishing breakfast the whole family will love. Soaked overnight for optimal digestion and quicker cooking, the oats turn creamy and tender in just 10 minutes. Topped with strawberry compote, each spoonful delivers a burst of natural sweetness and a pop of color that makes this simple dish feel special.
Ingredients for the stovetop oatmeal
- 2 cups oatmeal – rolled oats or steel cut oats, not quick oats
- 1 tablespoon whole wheat flour
- 1 tablespoon lemon juice or cider vinegar
- 3 cups whole milk
- pinch of unrefined salt
- 2 cups frozen strawberry halves
- 3 tablespoons honey
- 1/8 cup cubed butter, for serving
What kind of oats should I use in this recipe?
Rolled oats and steel cut oats are both fine. I wouldn’t use quick oats personally as they are more processed.
Do I need to soak the oats beforehand?
Technically no, so if you are rushed, just use unsoaked oats. The main reason to soak oats is that it breaks down the phytic acid content and makes the nutrients in the oats more bioavailable. But soaking does more than this – it makes the oats cook faster and the finished oatmeal creamier and smoother than oatmeal made from unsoaked oats, so it is definitely worth the time it takes.
Can I soak the oats longer than 8-12 hours?
It is not necessary to soak longer than that but up to 24 hours is fine if your house is cool. Longer than that and you risk your oatmeal getting moldy. If it is summer and your kitchen is very warm, I wouldn’t go beyond 12 hours. I would personally transfer the soaked oatmeal to the fridge if I wasn’t ready to cook it after 8-12 hours of soaking time had passed.
Do I need to discard the soaking water?
I don’t think that’s necessary. Just place the soaked oats and the soaking liquid in the pot and add the milk.
Should I rinse soaked oats before cooking?
No. The amount of lemon juice or vinegar used in soaking oats is so small that it won’t affect the flavor or make the milk curdle when cooking.
How do I prevent it from sticking to the pot or burning?
Add as much milk as specified in recipe – if you add less it will be really thick and it will burn easily. Use a thick bottomed saucepan and keep stirring as you cook the oatmeal or the bottom will start to burn.
Directions for making the stovetop oatmeal
In a large bowl, combine the oatmeal, whole wheat flour, lemon juice and 1 1/2 cups warm water. Cover and leave somewhere warm for 8-12 hours or overnight.
When the soaking time is up, transfer the soaked oatmeal with the soaking liquid to a heavy bottomed saucepan. Add the whole milk and a pinch of salt. Turn the heat on medium high. Stir the oatmeal slowly while it cooks. Once it starts bubbling, reduce the heat to low and cook, stirring, for another few minutes until thickened.
Once your oatmeal turns thick and creamy, take it off the heat and cover to keep it warm while you prepare the strawberry compote. It will thicken a bit more as it sits in the pot.
In a small saucepan, combine the frozen strawberries and honey. Turn the heat on medium high and cook the strawberries until they are softened and there is quite a bit of liquid in the saucepan. Taste to see if it is sweet enough for your liking.
Divide the cooked oatmeal into four bowls and top it generously with the strawberry compote and a dab of butter.
Other toppings you could add to your stovetop oatmeal:
- shredded coconut
- chopped nuts
- chopped dates
- instead of strawberries, you could use raspberries, blackberries or blueberries for the fruit compote
- thick cream or melted coconut oil instead of butter
- homemade jam instead of fresh fruit
Try some of my other oatmeal recipes!
Baked Oatmeal With Applesauce And Dates
Stovetop Oatmeal With Honey And Stewed Strawberries
Ingredients
- 2 cups oatmeal – rolled oats or steel cut oats
- 1 tbsp whole wheat flour
- 1 tbsp lemon juice or cider vinegar
- 3 cups whole milk
- pinch unrefined salt
- 2 cups frozen strawberry halves
- 3 tbsp honey
- ⅛ cup cubed butter, to serve
Instructions
- Place the oatmeal, whole wheat flour and lemon juice in a large bowl. Add 1½ cups warm water, mix and leave somewhere warm overnight or for 8-12 hours.
- After the soaking time is up, transfer the soaked oatmeal to a heavy bottomed saucepan. Add the whole milk and a pinch of salt. Bring to boil, stirring, then reduce heat and simmer, still stirring, for about 10 minutes. It should become thick and creamy. If it gets too thick for your liking, add a splash more milk. Take off the heat and cover, so it stays hot while you prepare the strawberry compote.
- In a separate small saucepan place the frozen strawberries and honey. Simmer on medium high heat, stirring, until softened – about 5 minutes. The frozen strawberries should release quite a bit of liquid, but if it looks a bit dry add a splash of water.
- Serve the hot oatmeal in a bowl, topped with the fruit compote and a dab of butter.
Notes
- the overnight soaking improves the digestibility of the oats, but it also makes them quicker to cook and gives the cooked oatmeal a creamier, smoother consistency
- instead of strawberries, you could use blackberries, blueberries or raspberries
- try using fresh fruit instead of frozen – add 1/4 cup water when stewing the fresh fruit
- add chopped nuts or shredded coconut when serving
- top with a spoon of cream instead of butter
