Caramel Macchiato Oatmeal

Caramel Macchiato Oatmeal

Creamy oats infused with espresso and vanilla, finished with a caramel drizzle.

Total 15 min Makes 4 servings Calories 290/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This oatmeal pairs strong brewed espresso with milk and vanilla for a coffeehouse-inspired breakfast. A caramel drizzle and light dusting of cinnamon add sweetness and warmth, making it a cozy option for busy mornings or a leisurely weekend brunch.

Ingredients

  • 2 cups old-fashioned rolled oats
  • 1 1/2 cups brewed espresso or strong coffee
  • 1 1/2 cups whole milk
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup caramel sauce
  • 1/4 cup whipped cream

Method

  1. In a 6-quart saucepan, combine the brewed espresso, milk, brown sugar, salt, and cinnamon. Bring to a gentle simmer over medium heat.

  2. Stir in the rolled oats and reduce heat to low. Cook, stirring occasionally, until the oats are tender and the mixture has thickened.

  3. Remove from heat and stir in the vanilla extract.

  4. Divide the oatmeal among four bowls. Top each with a dollop of whipped cream and a generous drizzle of caramel sauce.

  5. Dust lightly with additional ground cinnamon, if desired, and serve warm.

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    Caramel Macchiato Oatmeal

    This oatmeal pairs strong brewed espresso with milk and vanilla for a coffeehouse-inspired breakfast. A caramel drizzle and light dusting of cinnamon add sweetness and warmth, making it a cozy option for busy mornings or a leisurely weekend brunch.

    15 min 4 servings 290 cal

    Ingredients

    • 2 cups old-fashioned rolled oats
    • 1 1/2 cups brewed espresso or strong coffee
    • 1 1/2 cups whole milk
    • 2 tablespoons brown sugar
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/4 cup caramel sauce
    • 1/4 cup whipped cream

    Method

    1. 1

      In a 6-quart saucepan, combine the brewed espresso, milk, brown sugar, salt, and cinnamon. Bring to a gentle simmer over medium heat.

    2. 2

      Stir in the rolled oats and reduce heat to low. Cook, stirring occasionally, until the oats are tender and the mixture has thickened.

    3. 3

      Remove from heat and stir in the vanilla extract.

    4. 4

      Divide the oatmeal among four bowls. Top each with a dollop of whipped cream and a generous drizzle of caramel sauce.

    5. 5

      Dust lightly with additional ground cinnamon, if desired, and serve warm.