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.

Ingredient Notes

• Use rolled oats. Not instant. Not steel cut. Not quick-cooking. Just plain rolled oats. They cook quickly and have the best texture. Trust me.
• I usually use milk for extra creaminess, but water works too. You can also do half milk and half water.
• Light or dark, whichever you have. I usually prefer dark for more flavor, but either will do the trick.
• Add just a pinch of salt. 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

1. In a medium saucepan, combine the rolled oats, milk, water, dark brown sugar, vanilla extract, sea salt, and cinnamon. Mix it up well.
2. 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.
3. 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.
4. 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.
• 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.
• 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.

Storage & Reheating

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.

Brown Sugar Cinnamon Oatmeal

By: Kristine Underwood

This brown sugar cinnamon oatmeal is a simple, comforting breakfast made with real ingredients. It’s creamy, gently sweet, and ready in minutes. Perfect for chilly mornings or whenever you need something warm and easy.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast & Brunch

Cuisine American

Servings 2 bowls

Calories 338 kcal

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.

Nutrition

Serving: 1 bowlCalories: 338kcalCarbohydrates: 51gProtein: 9gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 24mgSodium: 361mgPotassium: 343mgFiber: 4gSugar: 24gVitamin A: 297IUVitamin C: 0.3mgCalcium: 188mgIron: 2mg