maple & brown sugar oatmeal
childhood nostalgia at its finest
I’ve never been a big fan of breakfast. Oatmeal is an exception.
My Korean grandmother lived with us until she passed away, and our mornings were frequently spent enjoying oatmeal together. Quaker instant oatmeal, specifically maple and brown sugar (idk why you’d bother with any other flavor tbh), has held a chokehold over me since at least 1997.
Fast forward to 2025, and while I’d much rather take the ~fifteen minutes to make it from scratch, maple brown sugar oatmeal is still one of life’s simple pleasures. I’ve been enjoying it more now that we’re fully in winter, and if you’re looking for a comforting morning meal to keep you warm, look no further.
Ingredients:
1 cup of old-fashioned oats
2 cups milk of choice
brown sugar (I prefer dark because of the extra molasses)
pinch of salt
cinnamon
maple syrup (get the good stuff, it makes a difference)
optional: fruit/peanut butter/yogurt/nuts/etc for topping
To a small pot or saucepan, add your milk and bring to a low boil. If I’m making oatmeal for just myself, I like to use my Dansk Butter Warmer (not sponsored, I just love it and use it for everything).
Add your oats, brown sugar, salt, cinnamon, and a little glug of maple syrup. I normally do a tablespoon or two of sugar depending on my mood, but you can adjust to your taste.
Cook the oats until they reach your desired consistency, stirring frequently. You do not want that to boil over! I prefer mine a little firmer, so I let it go a little longer.
Serve warm with desired toppings and a little extra maple syrup. You deserve it.
Note: to make this recipe dog-friendly, as I often do, cook the oats in water instead of milk and leave it plain (you can add a little cinnamon). Top with salmon oil and berries/bananas or whatever your pup enjoys.