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From Scratch Maple & Brown Sugar Oatmeal

Make the best & simple every day maple and brown sugar oatmeal that dosent come in a box!
5 from 2 votes

Equipment

  • 1 Soup Pan
  • 1 wooden spoon or stirring spoon
  • perfect porridge bowls (optional)
  • measuring spoons
  • liquid measurer

Ingredients
  

  • 1 1/2 C. -3 C. Oats
  • 2 C. - 4C. Milk
  • 1/4-1/2 C. Pure maple syrup
  • 1/4-1/2 C. Brown Sugar
  • 1/2-1 tsp. Salt
  • 1/2-1 tsp. Vanilla Extract
  • pinch dark chocolate chips (optional)
  • 1/2 C. - 2 C. water

Instructions
 

  • Grab a sauce pan and place 2 C. oats into it along with 3 C. of milk and 1 C. water. (Note: for every 1 C. of oats I have 2 C. of liquid. 1 1/2 C. milk and 1/2 C. water. Adjust to how much oats you are cooking with.)
  • Next put it on the stove top on medium to high heat. Stir a lot to keep the milk from scorching. Once it starts to bubble or you can see smoke rising turn it a little lower then medium and allow it to continue to cook.
  • Once its pretty hot and starting to thicken put around 1 tsp. of salt in.
  • Give it another minute or so and then pull it off the heat and add your maple syrup, vanilla extract, & brown sugar. Stir it all together. Place back on the heat for another minute or two to let the flavors melt together.
  • If its to your desired porridge consistency, take it completely off the heat and allow to cool. You can let it cool then serve or get it into bowls right away and let them cool on the table individually.
  • Sprinkle on some dark chocolate chips as my kids do or some fruit or nothing! Enjoy especially on a cold morning!

Notes

Keep in mind the changes depending on how many oats you decide to cook up. I put the liquid equivalents above with the milk and water step. It's the same with the syrup and brown sugar or even salt. Add a bit more (or less) depending on the quantity you are making. You may decide you like a bit more syrup or need a little less brown sugar. It's really hard to mess this recipe up and its easy to make it meet your needs! 
***I use raw milk which means the cream is not separated from the milk we use which is what I credit the creaminess from. You may want to lessen your milk and put some heavy whipping cream in if your not getting the creamy texture you'd hoped for.***