Maple and Brown Sugar Microwave Oatmeal
Cup of Oats and a Cozy Morning: Let’s Make Maple and Brown Sugar Microwave Oatmeal
You know how some mornings you wake up and the idea of making a full-blown breakfast sounds like running a marathon before coffee? Yeah, that’s pretty much every weekday for me. Enter my one true hero: Maple and Brown Sugar Microwave Oatmeal. Seriously, I’ve been making this since the uni days when I lived off pocket change and aged cheddar. I remember burning it once so badly the kitchen smelled like I’d tried smoking granola—but hey, you learn. Now, this is my tried-and-true (barely have to think about it) routine. You’ll see why I keep coming back!
Why You’ll Love It (aka Why I Even Bother)
I make this whenever I’m running late, which is more often than I’d care to admit. My family basically riots if I suggest the packet stuff now—they claim mine is ‘real oatmeal,’ which is both flattering and mildly pressuring. It’s not fancy food, but it’s the breakfast that hugs you back. (By the way, if you’ve ever exploded oatmeal in the microwave, solidarity. I’ve cleaned my fair share off the ceiling.)
Here’s What You’ll Need
- 1/2 cup rolled oats (Sometimes I just use quick oats if I’m properly frazzled—the texture’s softer though. My gran swore by the big old-fashioned ones.)
- 2/3 cup milk (I’ve used almond, oat, or water in emergencies—oat milk kinda tastes the best, imho.)
- 2-3 teaspoons brown sugar (I’ve tried coconut sugar, but it’s not quite the same, y’know?)
- 1 tablespoon maple syrup (Use the real deal if you can; pancake syrup in a pinch.)
- Pinch of salt (skip if you forget, I do sometimes and no one notices)
- Optional: chopped pecans, raisins, blueberries, or cinnamon (or all of these if I’m feeling wild)
How I Throw This Together
- Dump the oats, milk, and salt into a microwave-safe bowl. Not the nice china, unless you like living dangerously—the old chipped cereal bowl is my go-to. Stir a bit (I sometimes just swirl the spoon and call it done).
- Microwave uncovered for 1 minute 30 seconds. Grab a tea towel or oven mitt—because that bowl gets hotter than the sun—and take a peek. Give it a swirl. If it’s not thick enough (mine rarely is the first time), zap it for another 20-30 seconds. Don’t freak out if it bubbles over; just wipe the microwave later and pretend it never happened.
- Stir in the brown sugar and maple syrup. This is usually where I sneak a spoonful and burn my tongue (every time, no exceptions).
- Add whatever extras you like—pecans for crunch, blueberries for a fancy vibe. Or nothing, because sometimes simple is best.
Little Notes I Picked Up (the Hard Way)
- If you nuke it too long, it turns into cement. That’s not good eats. Actually, I find it works better if you go shorter on the first round—then add 10-second bursts.
- Bigger bowls = less mess. Trust me on this one. I spent a month thinking more oatmeal belonged on the turntable than in my breakfast.
- If you use water instead of milk, add a smidge more sugar or it’ll taste… well, a bit sad and honest.
Variations I’ve Experimented With
- Tried coconut flakes (smelled great, tasted like sunscreen—so maybe not).
- Add a scoop of peanut butter for protein if you’re feeling peckish. Melts in so good—though don’t use the runny stuff, it gets everywhere.
- Swap maple for honey or agave: honestly, real maple is better, but do you.
- Also—frozen raspberries. Tart but oddly satisfying.
Gear You Need—And Some Hacks
A microwave (obviously), but if yours is the size of a shoebox like my first flat, just halve the recipe. Oh, and a bowl that won’t explode (microwave-safe is key, but in a pinch I’ve used takeaway containers—don’t tell my mum). Spoon is optional; once upon a time I forgot and just drank it like a smoothie. Not my proudest moment, but kinda efficient.
Storing Leftovers (Does Anyone Actually Do This?)
Look, officially, you pop it in an airtight thingy, shove it in the fridge, and eat it within 2 days. Reheat with a splash more milk. In reality? This almost never makes it past breakfast in my place. If you somehow have extra, congrats on your willpower!
How I Love to Serve It
With extra maple drizzled on top and a tiny pat of salted butter melting in—seriously, don’t knock it until you’ve tried it. In winter, I’ll add cinnamon and chopped apples. Sometimes I let my kid do the toppings. Her combos are questionable but, hey, family tradition’s all about letting them get weird.
If Only I Knew: My Pro Tips
- Never, ever rush the stirring after microwaving; I once scarfed it and wound up with a mouthful of scalding sugar lava.
- If you want it creamier, wait a minute before eating—oats keep soaking up the milk. On second thought, I think this tastes better after ten minutes, but who actually waits?
- Don’t be shy with the salt. Just a pinch. Makes the sweets pop.
Real Questions People (Actually) Asked Me
- Can I use steel-cut oats?
So you can, but they take forever and I got so bored waiting I made a sandwich instead. I’d stick to rolled or quick oats for this one. - Is this healthy…?
Depends. Compared to those frosted toaster things? Absolutely. Compared to a kale smoothie? Uhh, not so much, but we’re here for cozy, not kale. - Can I double the recipe?
Yep, just use a bigger bowl. Big enough that you’re not cursing cleanup duty after. - What if I don’t have brown sugar?
White sugar does in a pinch. Or, heck, toss in another glug of maple syrup. Not the same flavor but it’ll do in a storm. - Where do you get real maple syrup?
I order mine off Pure Maple from Canada—not a plug, just genuinely good stuff. Or if you’re curious about whole oat variations, check Cookie & Kate’s oatmeal tips.
Alright, if you’re still with me, congrats—you’re probably ready to level up your oatmeal mornings. Or at least avoid the next microwave disaster. Let me know if you add anything wild!
Ingredients
- 1/2 cup old-fashioned rolled oats
- 3/4 cup milk (or water)
- 1 tablespoon maple syrup
- 1 tablespoon brown sugar
- 1/8 teaspoon ground cinnamon
- Pinch of salt
- 1 teaspoon unsalted butter (optional)
- Fresh fruit or chopped nuts, for topping (optional)
Instructions
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1In a microwave-safe bowl, combine rolled oats, milk (or water), cinnamon, and a pinch of salt.
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2Microwave the mixture on high for 2 minutes, stirring once halfway through. Watch to prevent the oatmeal from overflowing.
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3Carefully remove the bowl from the microwave. Stir in brown sugar and maple syrup until well combined.
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4If desired, add a teaspoon of unsalted butter and stir until melted.
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5Top with fresh fruit or chopped nuts if desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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