Recreating a childhood breakfast favorite!
There was a time in second grade I remember eating the Quaker Maple Brown Sugar oatmeal packets EVERY morning for breakfast. They were full of hearty oats, super filling, and tasted oh-so-good! (And my secret way for sneaking in another tablespoon of sugar on top! lol)
Even as an adult I still crave that same bowl of oatmeal on the weekly. So after quite a few taste test rounds (not complaining here!) I finally mastered the right balance of sweet to savory (a little salt and butter are key!) and the correct ratio of liquid to oats (a mix of water and milk does the trick.)
And believe it or not, it’s actually so incredibly simple to do, even on the busiest weekday mornings!
If you want an easy meal prep version, try these Maple Brown Sugar Overnight Oats. I also love my Blueberry Overnight Oats, Peach Overnight Oats, Pumpkin Overnight Oats, and Apple Cinnamon Overnight Oats for switching things up throughout the week.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Oats. Old-fashioned rolled oats are the best to use. You get a creamy texture along with that classic, chewy bite. Quick-cooking oats can be used and are very similar to the texture you’d get from the Quaker packets. However, quick oats need less liquid so adjust according to your preference. This recipe will not work for steel-cut oats. But if you want to learn all the different ways to use oats, check out my guide on How to Make Overnight Oats.
- Liquid. Use water or milk (regular low-fat or whole milk or a plant-based version such as oat milk, almond milk, or cashew milk.) I prefer to use a mix of half water and half milk, so you get the creaminess without making the oatmeal too thick.
- Maple Syrup. Pure maple syrup is key. Avoid the pancake syrup kind since these don’t give you that bold maple flavor.
The Maple Syrup That Makes the Difference
I always use Grade A Dark Amber maple syrup for this recipe. The darker the grade, the bolder the maple flavor, and that’s what you want when you’re trying to recreate that Quaker taste from scratch.
- Brown Sugar. Light or dark can be used. If you’re trying to recreate the Quaker Oats packages, use light brown sugar. White sugar or coconut sugar can also be subbed.
- Cinnamon. A little cinnamon goes a long way. Add, taste, and then adjust.
- Butter. This is part 1 of a secret trick I learned from Justin that takes your oatmeal to the next level! It adds just the right oomph of umami to balance out all of the sweetness. It’s the same trick I use in my Baked Apple Oatmeal too.
- Salt. And… part 2 of the secret. A pinch of salt really helps to balance out, and also enhance, the other sugary ingredients.
- Vanilla. While not absolutely essential, I think a little hint of vanilla is what really distinguishes homemade oatmeal from a packet!
Have extra oats? Try these Almond Butter Oatmeal Cookies next!
Step-by-step Instructions
Please see the recipe card below for ingredient amounts and more detailed instructions.
Combine ingredients in a pot.
Add the oats, milk, half of the water, maple syrup, brown sugar, vanilla, cinnamon, and salt to a small pot or saucepan. Turn the heat to medium-high and stir until it’s all combined.
Pro Tip: For the best consistency, I use close to a 1:1 ratio of liquid to oats for old-fashioned oats. You can always thin it out with a splash more water after cooking.
Simmer the oats until thickened.
Let the oatmeal mixture heat up for about 2 minutes, until you start to see bubbles. Stir every so often while it’s cooking so it doesn’t clump together.
Reduce to medium-low and continue cooking for another 2 to 3 minutes, until most of the liquid has absorbed.
If you want the oatmeal a little thinner, add the rest of the water.
Pro Tip: The oatmeal WILL thicken more as it cools, so it’s okay if it’s a bit runnier in the pot.
Serve it up and dig in!
When you’re ready to enjoy, add some to a bowl and top with a little butter for extra creaminess along with roasted pecans and cinnamon, if desired.
For extra flavor, bump it up a notch with some peanut butter, almond butter, or even chocolate chips!
How to Store + Reheat
Leftover oatmeal keeps in an airtight container in the fridge for up to 4-5 days, which makes it perfect for meal prep.
To reheat, add the oatmeal to a bowl with a splash of milk or water (it thickens a lot in the fridge) and microwave for 60-90 seconds, stirring halfway through. It won’t be quite as creamy as fresh, but it’s still delicious and beats a packet any day.
If you want to take the meal prep route even further, my Maple Brown Sugar Overnight Oats are the ultimate zero-effort version.
Not all maple syrups are created equal, and for this Maple Brown Sugar Oatmeal, you’ll want to reach for Grade A Dark Amber (formerly Grade B). It’s got that deep, robust maple flavor that can actually stand up to the brown sugar instead of getting lost in the mix.
But the real secret? The darker grade has more of those caramelized notes that make this oatmeal taste like it came from a cozy Vermont inn. Light amber syrup works too, but it’s honestly a little too delicate for what we’re going for here.
Trust me, it’s worth seeking out the good stuff. (And yes, pure maple syrup only – the pancake syrup just won’t give you the same depth of flavor!)
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Maple Brown Sugar Oatmeal Recipe
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Ingredients
- ½ cup old-fashioned oats (see note)
- ½ cup milk (see note)
- ¼-½ cup water
- 1 tablespoon pure maple syrup
- 1 tablespoon packed brown sugar
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon butter optional
- Roasted pecans optional
Instructions
- Add the oats, milk, ¼ cup water, maple syrup, brown sugar, vanilla, cinnamon, and salt to a small saucepan over medium-high heat. Mix until combined.½ cup old-fashioned oats, ½ cup milk, 1 tablespoon pure maple syrup, 1 tablespoon packed brown sugar, ½ teaspoon vanilla, ½ teaspoon cinnamon, ¼ teaspoon salt
- After roughly 2 minutes the liquid should start to bubble. Give everything a good stir and reduce the heat to medium-low. Continue cooking and stirring occasionally for an additional 2-3 minutes, or until the oats have absorbed most of the liquid and thickened to your desired consistency.
- If you would like them to be a little thinner, add the remaining water, 1 tablespoon at a time. (Remember, the oats continue to thicken as they cool, so err on the side of them being a little more runny in the pot.)
- Serve the oats with butter, toasted pecans, and additional cinnamon, if desired.1 tablespoon butter, Roasted pecans
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Notes
- Oats: Old-fashioned rolled oats give the best texture. Quick oats work too but need slightly less liquid. This recipe will not work with steel-cut oats.
- Milk: Any milk works. I use a 50/50 mix of milk and water for the best creaminess without being too thick. Oat milk, almond milk, and cashew milk are all great dairy-free options.
- The secret: A pat of butter and a pinch of salt are what make this taste like the real deal. Don’t skip them!
- Make it thinner: The oatmeal thickens as it cools, so don’t worry if it looks a little runny in the pot. Add the remaining water 1 tablespoon at a time if you want it thinner.
- Meal prep: Store leftovers in the fridge for up to 4-5 days. Reheat with a splash of milk in the microwave for 60-90 seconds.
- Topping ideas: Butter, toasted pecans, sliced bananas, peanut butter, almond butter, fresh berries, or a drizzle of extra maple syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Maple Cinnamon Oatmeal
Oatmeal is amazing on its own or combined with any of these delicious recipes for the perfect breakfast.
Add some protein with Breakfast Potato Hash with Eggs, Egg White Bites, Chicken Breakfast Sausage, Breakfast Egg Muffins, or Air Fryer Bacon.
Or, stick with something sweet like Chocolate Banana Muffins, Lemon Poppy Muffins, or Blueberry Muffins.
