Creamy stovetop oatmeal with brown sugar and butter, delivering a rich, comforting breakfast with soft grains and caramelized sweetness.
Add cinnamon, vanilla, or nutmeg for flavor variations. Use milk of choice: dairy, almond, oat, or coconut milk.
Substitute rolled oats with steel-cut oats for chewier texture (increase cooking time to 20-30 minutes). Store cooked oatmeal covered in refrigerator up to 5 days.
Ingredients
Scale
Measurement units
- old-fashioned oats
- milk
- salt
- brown sugar
- butter
Ingredients
Scale
Measurement units
- old-fashioned oats
- milk
- salt
- brown sugar
- butter
Instructions
Bring the liquid to simmer
Bring the liquid to simmer
Add the oats and cook
Add the oats and cook
Add the toppings
Add the toppings
Tomorrow's Meal
Crispy Oatmeal Cake with Cinnamon Sugar
Leftover oatmeal pressed into a pan, chilled, sliced into squares, and pan-fried until golden and crispy on the outside with a creamy center
You'll need to pick up:
Butter for fryingCinnamon sugar mixtureMaple syrup for drizzling
Quick overview:
- 1.Press cold oatmeal firmly into a parchment-lined 8x8 pan
- 2.Refrigerate until firm, then cut into 2-inch squares
- 3.Heat 2 tablespoons butter in skillet over medium-high heat
- 4.Fry squares 3-4 minutes per side until golden brown and crispy
- 5.Toss in cinnamon sugar while warm, drizzle with maple syrup
Before you cook
Cook notes
- • Store cooked oatmeal covered in refrigerator up to 5 days
- • Prepare overnight oats by mixing oats with milk and toppings, refrigerate overnight
- • Substitute rolled oats with steel-cut oats for chewier texture (increase cooking time to 20-30 minutes)
- • Add cinnamon, vanilla, or nutmeg for flavor variations
- • Use milk of choice: dairy, almond, oat, or coconut milk
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