Cinnamon Raisin Oatmeal
Creamy stovetop rolled oats simmered in milk and water with plump raisins, warm cinnamon, and brown sugar. A cozy, quick breakfast that tastes like a cinnamon raisin bun in a bowl.
- Prep
- 3 min
- Cook
- 10 min
- Wait
- 2 min
- Total
- 15 min
- Makes
- 2 generous bowls (about 1½ cups / 360 ml each)
Steps
Before you start
- Use old-fashioned rolled oats, not instant or steel-cut; cooking times and liquid amounts here are for rolled oats.
- Measure everything before you turn on the heat, because the oatmeal needs frequent stirring once it simmers.
- Choose a saucepan of at least 2 quarts (1.9 liters) so the milk has room to bubble without boiling over.
Combine liquids and seasonings
- In a 2-quart (1.9 L) saucepan, combine the milk, water, cinnamon, and salt.
- Whisk or stir briefly so the cinnamon, which floats, is mostly moistened.
+ Show details− Hide details
Ready when: Cinnamon is speckled through the liquid with few dry clumps.
Tip: Stir the cinnamon in before heating; it clumps if added to hot liquid.
Bring to a simmer
- Set the pan over medium-high heat and warm, stirring occasionally, until small bubbles form around the edges and the surface begins to steam, about 3 minutes.
- Do not let it boil hard.
+ Show details− Hide details
Ready when: Small bubbles at the edge and steam rising, just short of a rolling boil.
Tip: Stay close; milk can foam up and boil over quickly.
Add oats and raisins
- Stir in the oats and raisins.
- Reduce the heat to medium-low so the mixture bubbles gently.
+ Show details− Hide details
Ready when: Mixture bubbles gently, not violently.
Simmer until creamy
- Cook for 5 to 7 minutes, stirring every minute or so and scraping the bottom of the pan, until the oats are tender with a slight chew and the mixture is thick and creamy.
- The raisins should look plump.
+ Show details− Hide details
Ready when: A spoon drawn across the bottom leaves a trail that slowly fills in; oats are tender and raisins plump.
Tip: It will thicken more as it rests, so stop while it still looks slightly loose.
Sweeten and rest
- Remove the pan from the heat.
- Stir in the brown sugar and the vanilla, if using.
- Cover and let stand for 2 minutes so the oatmeal thickens and the sugar dissolves.
+ Show details− Hide details
Ready when: Sugar is fully dissolved and the oatmeal is thick but spoonable.
Tip: Adding the sugar off the heat keeps it from scorching on the bottom of the pan.
Serve
- Divide the oatmeal between two bowls.
- Top each with ½ teaspoon of butter and 1 tablespoon of cold milk, if using.
- Serve immediately while hot.
+ Show details− Hide details
Ready when: Butter melts into a glossy pool on top.
Tip: If it has thickened too much, stir in a splash of warm milk or water.
Good to know
Tips
- Toasting the dry oats in the saucepan for 1 to 2 minutes before adding liquid gives a nuttier flavor.
- Using half water and half milk keeps the oatmeal creamy without being heavy and lowers the risk of scorching.
- For a thinner porridge, add 2 to 4 tablespoons more liquid; for a thicker one, cook 1 minute longer.
- A pinch of salt is small but makes the cinnamon and sweetness taste more balanced.
Make ahead
"Cook a double batch and refrigerate in an airtight container for up to 4 days. Reheat portions with a splash of milk for a quick breakfast."
Storage & reheating
"Room temperature: up to 1 hour after cooking. Refrigerator: airtight container for up to 4 days. Freezer: portion into containers or freezer bags for up to 2 months; thaw overnight in the fridge. Reheat in the microwave in 30-second bursts or in a saucepan over low heat, adding 2 to 3 tablespoons of milk or water per serving and stirring until hot and creamy."
Substitutions
- whole milk → unsweetened oat, soy, or almond milk. Works as a 1:1 swap for a dairy-free version; oat or soy gives the creamiest result.
- light or dark brown sugar → maple syrup. Use 1½ to 2 tablespoons (20 to 30 ml) and stir in off the heat.
- raisins → chopped dates or dried cranberries. Use the same weight; dates will melt in slightly and add extra sweetness.
- unsalted butter → a spoonful of nut butter or chopped toasted walnuts. Adds richness and texture in place of butter.
