Quick and Easy Maple and Brown Sugar Oatmeal

Start your mornings with a warm bowl of Maple and Brown Sugar Oatmeal topped with a maple brown sugar glaze.

Quick and Easy Maple and Brown Sugar Oatmeal

 

I have always had a love for oatmeal. Every now and then I also love those instant packets that you can find in a variety of flavors. Maple and Brown Sugar is one of my favorites.

Not only do I have rolled oats on hand to make some of my favorite oatmeal recipes like my Cinnamon Roll Oatmeal, but it’s great for whipping up some homemade granola or to make my favorite Iced Oatmeal Cookies.

Quick and Easy Maple and Brown Sugar Oatmeal Quick and Easy Maple and Brown Sugar Oatmeal

Most of my oatmeal recipes use old-fashioned rolled oats, but I wanted to create a quick and easy oatmeal recipe that using quick oats. With a little milk, a splash of maple syrup, some light brown sugar and of course quick oats you can easily prepare this delicious Maple and Brown Sugar Oatmeal. And if you have some chopped walnut or pecans on hand, toss them in too for a little crunch.

Once you try these easy recipe, you may never be tempted to buy those instant packets again!

Quick and Easy Maple and Brown Sugar Oatmeal

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Quick and Easy Maple and Brown Sugar Oatmeal

Start your day with a warm bowl of Maple Oatmeal topped with a Maple and Brown Sugar Glaze.

  • Author: Jennifer
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x

Ingredients

Units Scale
  • 1 1/4 cup milk
  • 1/4 cup pure maple syrup (divided)
  • Pinch of salt (optional)
  • 1 cup quick cooking rolled oats
  • 2 tablespoons light brown sugar

Instructions

  1. Bring milk, 2 tablespoons maple syrup and a small pinch of salt in a low boil medium saucepan over medium heat.
  2. Stir in rolled oats and cook, stirring occasionally for about 1 minute until thickened.
  3. Remove from heat and let sit for 2-3 minutes.
  4. Stir remaining 2 tablespoons maple syrup and brown sugar together until blended.
  5. Add oatmeal to serving bowls and drizzle with brown sugar glaze.
  6. Serve warm.

Notes

For a thinner oatmeal add an additional 1/4 – 3/4 cup milk.

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3 Comments

  1. This turned out great, without the brown sugar. Once I added that, it was too sweet. I also only added the first 2 tablespoons of syrup. I add chopped apples to mine as well.
    Thanks for the recipe!

  2. This was sooooo delish. It was very filling. I had it for the breakfast around 10:00 a.m. and I didn’t experience hunger until 4:00 p.m. I used almond milk and coconut sugar to make it vegan and healthier and less calories. I used the original Blue Diamond which is only 30 calories a cup! Use the glaze for as much or as little as you want. I added sliced bananas and drew the glaze on top. I have printed this recipe and added it to my recipe binder.

  3. I have been eating this oatmeal for almost three weeks straight for breakfast in the mornings. It gets better with each bite. This time I substituted unsweetened coconunt milk (30 cals). I used coconut sugar that I purchased from Marshalls. And I added banana and golden raisins as toppings. So tasty!! I look forward to waking up and creating this filling, satisfying and nutritious meal. I will start experimenting with adding protein.

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