17mMaple-Brown Sugar Oatmeal
Creamy old-fashioned rolled oats sweetened with pure maple syrup and brown sugar, then finished with butter for a classic American breakfast.
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- old-fashioned rolled oats-2 cups
- whole milk-2 cups
- water-2 cups
- pure maple syrup-0.25 cups
- light brown sugar-2 tablespoons
- unsalted butter-2 tablespoons
- table salt-0.25 teaspoons
Combine the whole milk, water, and salt in a medium saucepan. Heat over medium heat, stirring occasionally, until the liquid is steaming and just beginning to simmer, 4 to 5 minutes.
Watch the saucepan closely because milk can foam and boil over quickly.
Stir in the rolled oats and reduce the heat to medium-low. Cook at a gentle simmer for 5 to 7 minutes, stirring frequently, until the oats are tender and creamy.
Stir carefully to prevent hot oatmeal from splashing.
Remove the saucepan from the heat. Stir in the maple syrup, brown sugar, and butter until the sugar dissolves and the butter is fully melted.
Let the oatmeal rest for 2 minutes to thicken slightly. Stir once more, divide among four bowls, and serve warm.
Use caution when serving, as thick oatmeal retains heat.
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