CREAMY OATMEAL w. BROWN SUGAR CINNILLA SYRUP

A warm bowl of thick, creamy, buttery oatmeal, the kind that eats like a full breakfast.

Slow cooked with brown sugar and Dash of Dacy Cinnilla Sugar, it comes out rich, smooth and deeply satisfying. Perfect on its own or finished with toppings when you want to elevate it. This recipe is ideal for a slow weekend morning or a refined brunch moment.

Ingredients

Oatmeal Base

• 4 cups water

• 3 cups old-fashioned oats

• 2 cups milk, plus ½ cup reserved (warm)

• 4 tbsp unsalted butter

• ½–1 cup brown sugar, to taste

• 2–3 tsp Dash of Dacy Cinnilla Sugar

• Pinch of salt

Method

1. Cook the Oatmeal

In a large pot, bring water to a gentle boil over medium heat. Stir in oats and cook for 5 minutes, stirring frequently to prevent sticking.

Add milk and continue to stir for another 3–5 minutes until the oats begin to soften and thicken.

Lower the heat slightly and stir in brown sugar, butter and Cinnilla Sugar. Let oatmeal simmer gently for another 7–10 minutes, stirring often. The longer it rests, the thicker it becomes.

Note: If the oatmeal thickens too much, loosen it with the reserved warm ½ cup of milk just before serving.

 

To Serve

Spoon oatmeal into bowls. Top with a generous drizzle brown sugar Cinnilla syrup or maple baked pears or apples. Finish with an extra sprinkle of Cinnilla Sugar or a splash of milk if desired.

BROWN SUGAR CINNILLA SYRUP

This is the kind of syrup that turns a bowl of oats into something you actually look forward to eating.

Brown sugar melts into butter and thickens into a silky pour and that touch of Dash of Dacy Cinnilla Sugar gives it a rich, creamy finish that makes every bite feel indulgent… the kind that’ll have you reaching for it every morning.

Perfect as a topping for: Creamy oatmeal, pancakes, waffles, French toast, warm biscuits, cornbread, bread pudding, baked pears, baked apples, roasted sweet potatoes or even drizzled over vanilla ice cream.

Ingredients

      • 1 cup brown sugar

       • ½ cup water

       • ¼ cup butter

       • ½ tsp Dash of Dacy Cinnilla Sugar

       • splash of vanilla or maple extract

Method

1. Add the brown sugar and water to a saucepan over medium high heat, stirring until fully dissolved and gently boiling.
2. Reduce heat to medium and let simmer for 3-4 minutes, stirring occasionally until slightly thickened.
3. Stir in the butter and Cinnilla Sugar until smooth and glossy.
4. Remove from heat and add vanilla or maple if using.
5. Let it rest for a few minutes to thicken before serving. Pour warm over oatmeal, pancakes, waffles or French toast.

Notes

• Gentle simmer = smooth syrup (not burnt sugar)

• Thickens as it cools for that rich pour

• Simmer longer for a deeper caramel feel