Creamy Milk Oatmeal
Soft, comforting oatmeal made with milk, butter, and banana—perfect for little ones.
- Time
- 10 min
- Serving
- 208 kcal
- Ingredients
- ≈ $0.36
- Protein
- 7 g
Ingredients
- 1 Rolled oatspack 400 g ≈ $2.60 25 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 120 ml
- 3 Butterpack 180 g ≈ $1.58 3 g
- 4 Bananas≈ $1.44 per kg 40 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Heat ½ cup milk2 with 50 ml water over low heat until just warm (60–70 °C / ~140–160 °F), never boiling; stir occasionally.
Add rolled1 oats to the warm milk2 and cook over medium heat for 5 minutes, stirring often, until thick and tender.
Remove from heat, stir in butter3 until fully melted.
Mash ½ banana4 with a fork into a smooth purée and fold into the warm oatmeal.
Serve immediately in bowls, letting it sit for a minute to thicken slightly.
Tips
- Why it works
- Warm the milk to 60–70°C first to prevent oats from clumping. Cold milk causes lumps when mixed. Stir constantly to avoid burning.
- Substitutions
- Use 120 ml whole milk for creamier texture or 120 ml water for a lighter version. Replace banana with 40 g mashed apple (no added sugar).
- Common mistakes
- Overcooking makes porridge gummy; check by tasting. It should slide off the spoon smoothly. Burnt milk smells acrid and tastes bitter.
- Storing and reheating
- Eat fresh or store for 1 day in the fridge; reheat in a pot with 10 ml water until hot, stirring often. Freezing isn’t recommended.
- Serve with
- Pair with a glass of cold milk or a slice of wholemeal toast for a balanced breakfast.
In short
- A child's portion for ages 1–3; suitable from 9 months. For younger kids, halve it and purée.
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