Chefkla’s Toasted Oatmeal (With a Few Ingredient Swaps)

I have been interested in trying new recipes for all meals of the day. I came across this oatmeal recipe on Instagram and it immediately caught my attention with toasting the oats in butter before cooking them. It adds a warm, nutty flavor that makes a simple bowl of oatmeal feel a little more special.

The Chef posted a video, and the recipe was in the caption:

IG: @chefkla 

Recipe Posted: Dec. 2, 2025

Make your oatmeal 🥣 MY WAY. Full recipe in caption 🖤

1 tablespoon unsalted butter or coconut oil 

1 cup old-fashioned rolled oats 

2 cups milk of choice or water 

1/2 tsp vanilla extract 

3 tablespoons brown sugar or maple syrup 

1/8 tsp ground cinnamon

1️⃣ In a small pot, melt the butter on medium heat. Add the oats. Cook, stirring occasionally, until the oats get toasty and start turning lightly golden, about 5 minutes. Add the cinnamon and cook for another minute.

2️⃣ Pour the milk or water into the pot. Add the brown sugar or sweetener of choice. Cook for about 10–12 minutes, stirring well to prevent burning. Add the vanilla and mix well. Remove from heat and let stand for a couple of minutes. Transfer to a bowl and add your favorite toppings, or try it MY WAY and pour 1/2 cup of your favorite milk and DEVOUR!

I really like this recipe. I’ve made it a few times and adjusted some of the ingredients based on what I had available.

Instead of: 

• unsalted butter → I used ghee 

• liquid vanilla extract → I used powdered vanilla 

• brown sugar or maple syrup → I used jaggery

I also used Vietnamese cinnamon, which has a slightly brighter and more aromatic flavor than the regular cinnamon.

The first time I made it, the oatmeal was too hot. When I added the cold almond milk, the milk immediately warmed up, so I didn’t experience what the Chef mentioned in the video about the contrast between hot oatmeal and cold milk.

The second time, I removed the oatmeal from the stove and let it sit for about 5–8 minutes before adding the almond milk. Much better. I was able to take a spoonful of warm oatmeal, add the cold almond milk, and taste the clashing of temperatures and textures.

The ingredient swaps work well for me, and this week I made a larger batch to last 3–4 days.

While I enjoy the morning cooking routine, there are some mornings where I just want something simple that I can grab and go. Having a batch ready in the fridge makes that much easier.

Toasting the oats first is a small step, but it makes the whole bowl feel warmer, nuttier, and a little more intentional.

Has anyone else tried toasting oats before cooking them?