Maple and Brown Sugar Oatmeal

Maple and brown sugar oatmeal is super easy to make. I was tired of buying the packages, so I decided to experiment and this is it!

Print Recipe

Prep Time 2

Cook Time 6

Total Time 10

Course Breakfast

Cuisine American

Servings 1 people

Calories 2644.3 kcal

Equipment

1 Small Saucepan For boiling water and cooking oats
1 Liquid Measuring Cup For water
1 Dry Measuring Cup For oats
1 Measuring Spoons For brown sugar and maple syrup
1 Stirring Spoon Heat-resistant for cooking

Ingredients

Main

1 ½ cups water
¾ cup quick-cooking oats
1 tablespoon packed dark brown sugar
1 tablespoon maple syrup

Instructions

Gather all ingredients. Dotdash Meredith Food Studios
Bring water to a boil in a small pot. Add oats and cook, stirring, for 1 minute. Dotdash Meredith Food Studios
Remove from heat and stir in brown sugar and maple syrup. Let sit until desired thickness is reached, 2 to 3 minutes. Dotdash Meredith Food Studios

Notes

For enhanced flavor, a small pinch of salt (about 1/8 tsp) added to the water will balance the sweetness and bring forward the maple and brown sugar notes. For a creamier, more luxurious texture, consider replacing half the water with milk (dairy or non-dairy). If you prefer a chewier oatmeal, substitute old-fashioned rolled oats and increase the cooking time to 5-7 minutes, adding more liquid if necessary. To elevate presentation, garnish with fresh berries, a sprinkle of cinnamon, or a pat of butter before serving. Avoid overcooking quick oats, as they can become gummy; cooking just until liquid is absorbed and then letting it sit off-heat is key for optimal texture.