Name: Old Fashioned Oatmeal Pudding
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup old-fashioned rolled oats; 3 cups milk (or dairy-free alternative); ¼ cup brown sugar; 1 tablespoon butter; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; ¼ teaspoon salt; ¼ cup raisins or chopped nuts (optional)

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This Old Fashioned Oatmeal Pudding is warm, creamy, and comforting — a true nostalgic dessert that reminds me of simpler times. It’s made with wholesome oats, milk, and brown sugar, simmered until thick and luscious, then finished with a touch of vanilla and spices. It’s perfect for breakfast or dessert, especially on a chilly day.

Why You’ll Love This Recipe

I love this recipe because it’s simple, hearty, and naturally comforting. The oats become creamy as they cook, and the blend of cinnamon and vanilla gives it that cozy, homemade flavor. It’s a great way to use pantry staples, and I can serve it warm or chilled. I also love how customizable it is — I can make it richer, lighter, or dairy-free depending on my mood. Old Fashioned Oatmeal Pudding

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Old-fashioned rolled oats
Milk (or dairy-free milk like almond or oat milk)
Brown sugar
Butter
Vanilla extract
Ground cinnamon
Salt
Raisins or chopped nuts (optional)

Directions

I start by bringing milk to a gentle simmer in a saucepan over medium heat.
I stir in the oats, brown sugar, cinnamon, and salt, and cook for 10–12 minutes, stirring frequently until thick and creamy.
I remove the pan from the heat and stir in the butter and vanilla extract.
I fold in raisins or nuts if I want extra texture.
I serve the pudding warm in bowls, or chill it in the fridge for a few hours for a firmer texture.

Servings and Timing

This recipe makes about 4 servings. It takes 5 minutes to prepare and about 15 minutes to cook.

Variations

I sometimes use coconut milk for a richer, creamier pudding.
A pinch of nutmeg or cloves adds extra warmth.
I top it with sliced bananas or caramelized apples for a dessert-style version.
For extra protein, I stir in a scoop of vanilla protein powder after cooking.

Storage/Reheating

I store leftovers in the refrigerator for up to 4 days. To reheat, I warm the pudding on the stovetop or in the microwave with a splash of milk to loosen it. It also tastes great cold, almost like a custard. Old Fashioned Oatmeal Pudding

FAQs

Can I use quick oats instead of rolled oats?

Yes, but I prefer rolled oats for their texture — quick oats make the pudding smoother and softer.

Can I make it dairy-free?

Absolutely. I use almond, oat, or coconut milk, and skip the butter or replace it with coconut oil.

Can I serve it as dessert?

Definitely. I like to top it with whipped cream or caramel sauce for a dessert version.

How do I make it thicker?

I cook it longer or reduce the milk slightly for a denser, more custard-like texture.

Can I add eggs for extra richness?

Yes, I whisk one beaten egg into the warm milk before adding the oats — it makes it even creamier.

Conclusion

This Old Fashioned Oatmeal Pudding is pure comfort in a bowl. I love its creamy texture, simple ingredients, and nostalgic flavor. Whether I enjoy it warm for breakfast or chilled for dessert, it always brings that cozy, homemade feeling that never goes out of style.