With the brisk temperatures of January, a hearty breakfast of oatmeal sticks to your bones to keep you fueled throughout the morning. Adding locally sourced Meridan Hill Maple maple sugar to homemade oats eliminates unknown processed ingredients found in pre-flavored packets while giving you a more complex sweetness straight from the source.
This recipe can be made with overnight oats, quick-cooking oats, or steel-cut or old-fashioned oats. Keep your oatmeal creamy by adding in a touch of coconut oil and a splash of oat milk. Add as many or as few toppings as you like to your oatmeal. We suggest adding pecans, walnuts and raisins for an even heartier take on this classic New England breakfast. Store leftover oats in a storage container and place in the refrigerator.
Maple Sugar Oatmeal
1 3/4 C water
pinch of salt
1 C + 2 tbsp old fashioned oats, or quick cooking oats*
1/2 tbsp oat milk
1 tbsp coconut oil
1 1/2 tbsp maple sugar
Optional: pinch of cinnamon, pecans, walnuts and/or raisins
- In a pot over high heat, bring the water and salt to a boil.Add the oats and reduce the heat to medium.
- Cook the oats for approximately 5 minutes at a simmer, stirring occasionally.
- Once the oats are done cooking, remove from the heat and set aside.
- Stir in the oat milk, coconut oil and maple sugar.
- Portion oatmeal into individual serving bowls. If desired, top each bowl of oatmeal with a sprinkle of cinnamon and any optional toppings. Enjoy!
*If using quick cooking oats, adjust the cook time as directed on packaging.