If you’re celebrating Valentine’s Day this weekend, this oatmeal would be a perfect way to surprise someone with breakfast in bed. Not into that sort of thing? Then you should totally make it for yourself, because you deserve to be pampered too. I know oatmeal can seem kind of bland, but this is not just any oatmeal. This is Nutella oatmeal, people! It could basically double as a dessert, but you can get away with eating it for breakfast. Revolutionary? Probably not. Pretty freaking exciting? Most definitely. My love for oatmeal grew when I made baked oatmeal, and now I have another reason to love it. This recipe is highly adaptable – make it with your favorite nut butter and bananas, cooked apples and cinnamon, maple syrup and blueberries – and can be made ahead of time and reheated as needed. Gone are the days of boring oatmeal. Welcome to better breakfasting.
If desired, you can refrigerate the cooked oats and reheat individual servings in the microwave, adding milk as needed to achieve the creamy texture. I love to make this on Sunday and have breakfast for the entire week.
Combine the water and milk in a medium saucepan and bring to a simmer. Meanwhile, melt the butter in a 10- or 12-inch skillet set over medium heat. Add the oats and toast, stirring occasionally, for about 2 minutes or until golden and fragrant.
Stir the oats into the simmering liquid and reduce heat to medium-low. Simmer gently until the oat mixture has thickened significantly, about 20 minutes. Stir in the salt and brown sugar and continue cooking for about 10 minutes, until most of the liquid has been absorbed and the oatmeal is creamy. Remove from heat and allow to sit for about 10 minutes before serving.
Portion the oatmeal into serving bowls and top with 1 tablespoon of chocolate hazelnut spread and swirl gently into the oats using a spoon or knife. Top with a handful of strawberries and serve immediately.
Adapted from The America's Test Kitchen Healthy Family Cookbook via Annie's Eats