Cinnamon Raisin Oatmeal

Name: Cinnamon Raisin Oatmeal
Total time: 15 min
Yield: 2
Ingredients: 1 cup rolled oats; 1 cup milk (whole); 1 cup water; ¼ tsp salt; 1 tsp butter; ¼ tsp cinnamon (ground); 2 tbsp raisins

Sweet & Morning · American

A variant of Oatmeal — A fully specified fruit or spice branch using the reference recipe’s authored additions.

7 ingredients · 15 minutes · 2 servings

Cook Now

Contains dairy · usually contains gluten

Restrictions

ContainsdairyIt is in an ingredient you cannot leave out.

Usually containsgluten (oats rolled)The usual version has it. One without it exists — it is the one named here.

Diets

VegetarianPescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

1 cup	rolled oats
1 cup	milk (whole)
1 cup	water
¼ tsp	salt
1 tsp	butter
¼ tsp	cinnamon (ground)
2 tbsp	raisins

Optional

Not counted above. The dish works without them.

2 tsp	brown sugar
1 tbsp	maple syrup
2 tbsp	heavy cream

Steps

boil4 min
medium-high, stirring once
milk + water + salt, until it just breaks into a boil — the water is not dilution, it is insurance: milk proteins and lactose settle and scorch on a dry-ish pan bottom in the minute before the oats absorb anything, and the burnt note carries through the whole pot. Salt goes in now, with the liquid, because once the starch has gelled it seals the grain and surface salt only tastes like salt sitting on top of bland oats.
simmer5 min
low, stirring occasionally
+ rolled oats, rained in while the liquid moves, then dropped to a lazy simmer. The oats hit hot liquid and set their outsides immediately, so each flake stays a flake while its interior hydrates. Stir every 30 seconds or so, not constantly — every pass of the spoon scrubs beta-glucan and amylose off the flakes into the liquid, which is what thickens the porridge, and too much of it turns the pot into paste.
rest3 min
off heat, covered
cover and pull off the burner. The oats look slightly too loose at five minutes and that is correct: residual heat drives the last of the liquid into the grain and the freed starch sets as it cools a few degrees. Serve it at the moment it looks done in the pan and it will be watery in the bowl; rest it and it thickens to a spoon-coating porridge.
mix1 min
off heat
+ butter, stirred through until it disappears. The fat coats the swollen starch and stops the surface skinning over as it cools, and it rounds the cereal edge that plain water-cooked oats have.
top1 min
at the table
divide between two bowls + any optionals — sweetener and cream at the edge, fruit and nuts on the surface. Sugar stirred in during cooking competes with the oats for water and slows hydration, so it belongs on top of a finished pot, not in a raw one. Stir the listed cinnamon through the warm oats and divide the raisins between the bowls.