Every Helping
Sign in

Breakfast recipe · from the recipe book

Creamy Whole Milk Oatmeal with Toasted Almonds

Plain, creamy stovetop oats cooked in whole milk with a pinch of salt, finished with crunchy toasted almonds and a light drizzle of honey.

Creamy Whole Milk Oatmeal with Toasted Almonds

Ingredients

  • ¼ cup whole40 gAlmondsroughly chopped
  • 3⅔ cups (870 ml)900 gWhole milk
  • ½ cup120 gWater
  • ¼ tsp1.5 gSalt
  • 4 cups320 gOld-fashioned rolled oats
  • 1 tsp4 gVanilla extract
  • 1½ tbsp30 gHoney

Steps

  1. Roughly chop the almonds before you start.
  2. Set a medium pot over medium heat, add the almonds and toast them, stirring often, until fragrant and lightly golden, 3 to 4 minutes. Tip the almonds onto a plate and set aside.
  3. Pour the whole milk and water into the same pot, add the salt, and heat over medium until steaming with small bubbles at the edge; don't let it boil over.
  4. Stir in the oats, lower the heat to medium-low and simmer, stirring often, until thick and creamy, 5 to 7 minutes.
  5. Take the pot off the heat, stir in the vanilla and let the oatmeal stand 2 minutes to thicken a little more.
  6. Divide the oatmeal among four bowls, sprinkle a quarter of the toasted almonds over each bowl and drizzle each with a quarter of the honey. Serve warm.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book