This is a slow cooked, simple recipe but it tastes like you worked really hard. I constructed this out of what was in my house so you can get fancier if you desire.
The trick to this oatmeal is to cook it on medium heat. Do not let the milk boil but once it starts to bubble, dump in the oats. Stir often and do not let the milk burn. It takes more than the typical 5 minutes to cook the oatmeal at this low of a heat but the end result is rich and creamy.
Feel free to top with whatever you like. We liked the added creaminess of the yogurt and had leftover cherries from making the Bonbon cookies.
3 1/2 cups milk
2 cups oatmeal
1/2 cup brown sugar
1/2 teaspoon ground nutmeg, to taste
sweetened canned cherries
Bring the milk to a simmer over medium heat, stirring occasionally. Add brown sugar and nutmeg while waiting (taste often to make sure it tastes how you want it to). Once the milk begin to bubble, add the oats. Turn down the heat to a simmer. Stir almost constantly (a moment rest here and there is okay) for about 10 – 15 minutes or until the oatmeal is the consistency you prefer.
Serve with yogurt and cherries (or whipped cream or nuts or whatever makes you happy).
Makes about 4 servings depending on if you have big eaters (we have a teenager so 4 is what we get out of this).