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Mornings used to be complete chaos around here—especially when the girls were younger. Someone always lost a shoe, the coffee pot was half full (or worse, empty), and I’d end up eating toast or yogurt standing over the sink in under 3 minutes. These days, I’m older (haha) and I’ve reclaimed breakfast a little.
When the weather starts to turn, I find myself making this brown sugar cinnamon oatmeal again and again. It’s simple, cozy, and reliable—three things I appreciate more and more later in life, and in breakfast.
Why You’ll Love This Oatmeal Too
- It’s made with real ingredients that you already have in your pantry.
- The brown sugar adds a mellow sweetness without being over the top.
- Cinnamon gives it a subtle fall flavor (and your kitchen will smell amazing).
- You can make it on the stovetop in under 10 minutes.
Also—it’s not fancy. No obscure spices, no fancy toppings (unless you want to add them), and no complicated cooking techniques. Just a bowl of oatmeal that tastes really good and feels like you did something amazing first thing in the morning. Win.
Ingredient Notes
- Rolled oats. Not instant. Not steel cut. Not quick-cooking. Just plain rolled oats. They cook quickly and have the best texture. Trust me.
- Milk or water. I usually use milk for extra creaminess, but water works too. You can also do half milk and half water.
- Brown sugar. Light or dark, whichever you have. I usually prefer dark for more flavor, but either will do the trick.
- Salt. Just a pinch. It balances everything out (please don’t skip this).
- Butter (optional, but recommended). This adds a little richness if you’re into that kind of thing.
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Step-By-Step Instructions
- In a medium saucepan, combine the rolled oats, milk, water, dark brown sugar, vanilla extract, sea salt, and cinnamon. Mix it up well.
- Heat the mixture over medium heat until it begins to boil. Once it’s boiling, reduce the heat to a simmer and cook for 8-10 minutes, stirring occasionally to keep the oats from sticking to the bottom of the pan. You’ll know it’s ready when the oats have softened and the mixture has thickened nicely.
- Once the oatmeal is cooked, remove it from the heat, and spoon it into two bowls. Top each bowl with 1/2 tablespoon of butter and allow it to melt over the top. Top with a sprinkle of cinnamon and brown sugar.
- Sometimes I add banana slices. Sometimes I don’t. Depends on the morning.
Recipe Tips & Notes
- Use rolled oats. Not quick oats—they hold their shape better and give you that perfect chewy texture.
- Adjust the consistency. Oatmeal is one of those dishes where personal preference really comes into play. If you like your oatmeal thicker, let it cook a bit longer. If you prefer it on the runnier side, you can add an extra splash of milk or water while it’s cooking.
- Don’t skip the butter. The butter is what gives this oatmeal its rich, indulgent flavor. If you’re looking to make it a little healthier, you could reduce the amount or swap it out for a dairy-free alternative, but I highly recommend giving the butter a try—it adds a little something special.
- Stir often while cooking. This will keep it from sticking to the bottom of the pan.
- Customize it. This oatmeal is fantastic as is, but it also makes a great base for add-ins. Try tossing in some raisins, sliced bananas or apples, or even a handful of chopped nuts for extra texture and flavor are great ideas. A splash of maple syrup or whole milk on top are also two of my favorite things.
- It reheats well (see below). This means you can make a double batch and have breakfast ready for a few days.
Tip
If you want to use salted butter for this oatmeal, omit the salt completely from the recipe to avoid it being too salty.
Storage & Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or water on the stovetop or in the microwave until warm, stir often to help restore the creamy texture.
There’s something really gratifying about having a breakfast routine that isn’t cereal or a granola bar in the car. It really makes you feel grown up. This brown sugar cinnamon oatmeal has been staple in my kitchen for years now—and every fall, I find my way back to it (multiple times). Not because it’s trendy or impressive, but because it’s the kind of food that fits real life.
And that’s enough for me.
You Don’t Want to Miss These Oatmeal Recipes
Brown Sugar Cinnamon Oatmeal
Ingredients
- 1 cup rolled oats
- 1 cup milk (any kind)
- 1 cup water
- 3 TBS brown sugar
- 1 TBS unsalted butter (to use salted butter, omit the salt from the recipe)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
Instructions
- In a medium saucepan, combine the rolled oats, milk, water, brown sugar, vanilla extract, sea salt, and cinnamon. Stir well to combine.1 cup rolled oats, 1 cup milk, 1 cup water, 3 TBS brown sugar, 1 tsp vanilla extract, 1/4 tsp sea salt, 1/2 tsp cinnamon
- Heat oatmeal over medium heat until it boils, then reduce the heat and simmer for 8-10 minutes, stirring occasionally.
- Once the oatmeal reaches your desired consistency, remove it from the heat and serve immediately with butter, brown sugar, and cinnamon on top.1 TBS unsalted butter
- Store leftovers in the refrigerator for 3-4 days. Add a splash of milk or water when reheating to restore the creamy texture.
Notes
- The nutritional information does not include toppings. It’s only for the prepared oatmeal and one tablespoon of unsalted butter.
- The nutritional information was calculated using 2% milk.
- Use rolled oats. Not quick oats—they hold their shape better and give you that perfect chewy texture.
- You can use 2 cups of milk instead of 1 cup milk and 1 cup water if you prefer. Using all milk will yield a thicker and stickier oatmeal.
I printed this out and the first cool morning here, I’m making it. Thank you Kristine!
Fantastic Christine! Let me know how you like it—it’s one of my favorites!