Three Oatmeal Variations

Each recipe serves 2
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Greek Oatmeal

1 Cup rolled Oats
1.5 Cups water
1 Cup milk
Feta and Black Pepper

Pomegranate Oatmeal

1 Cup rolled Oats
3/4 Cup water
3/4 Cup Pomegranate juice
1 Cup milk
Dollop of butter and brown sugar

Chocolate Oatmeal

1 Cup rolled Oats
1.5 Cups water
1 Cup milk
1.5 Tablespoons cocoa powder
1.5 Tablespoons sugar
Honey (optional)
Cinnamon (optional)


Cooking Rolled Oats. For one person, I only need about 1/2 – 2/3 of a cup of uncooked rolled oats to have a full breakfast. I usually do about 2.5 parts liquid to 1 part rolled oats when cooking. So if I’m using 1/2 Cup of oats, I would use about 1.25 Cups water.
Bring the liquid to a boil over high heat in a small saucepan.
Once it is boiling, add a pinch of salt, and oats.
Turn the heat down to low and simmer for about 15 minutes, stirring every few minutes.
If it gets too dry, feel free to add a few tablespoons of water.
When your oats are creamy and delicious, you’re done!

Chocolate Oatmeal
Get your water and milk going in a saucepan and then stir in your cocoa powder and sugar.
Whisk everything together well.
When the mixture starts to simmer, cook your oats as normal.
You’ll end up with a rich, dark brown oatmeal that you can top with cinnamon or honey or just eat it as is.

Pomegranate Oatmeal
Cooked the oatmeal normally, but substitute half the water with pomegranate.
Top with a dollop of butter and brown sugar.

Greek Oatmeal with Feta
Cooked the oatmeal normally.
Top with a feta cheese and black pepper.