Name: Old Fashioned Oatmeal Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups old-fashioned rolled oats; 4 cups whole milk; 1/2 cup brown sugar; 2 tablespoons butter; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup raisins or chopped nuts (optional)

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Old fashioned oatmeal pudding is a warm, creamy dessert that blends the hearty texture of oats with the comforting sweetness of brown sugar, cinnamon, and milk. I love how this humble dish transforms basic pantry ingredients into something nostalgic, cozy, and full of old-school charm.

Why You’ll Love This Recipe

I love this recipe because it’s simple, satisfying, and gives me that classic, homemade taste I remember from childhood. It’s perfect for chilly days when I want something warm and comforting, and I can enjoy it for dessert or even a sweet breakfast treat. Plus, it’s easily adaptable depending on what I have on hand. 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
Whole milk
Brown sugar
Butter
Eggs
Vanilla extract
Ground cinnamon
Salt
Raisins or chopped nuts (optional)

Directions

I preheat the oven to 350°F (175°C) and lightly grease a baking dish.
In a saucepan, I heat the milk and butter over medium heat until the butter melts.
In a separate bowl, I whisk the eggs, brown sugar, cinnamon, salt, and vanilla until smooth.
I slowly pour the warm milk mixture into the egg mixture, whisking constantly to avoid scrambling the eggs.
I stir in the oats and raisins or nuts if I’m using them, then pour the whole mixture into the prepared dish.
I bake for about 45–50 minutes, or until the pudding is set and golden on top.
I let it cool slightly before serving warm, or chill it for a firmer texture.

Servings and timing

This recipe makes about 6 servings and takes around 1 hour total—15 minutes to prep and 45 minutes to bake. It’s great fresh out of the oven, but I also enjoy it chilled the next day.

Variations

Sometimes I use maple syrup or honey instead of brown sugar for a different flavor. I’ve also added chopped apples or mashed banana for a fruity twist. When I want something more decadent, I stir in a handful of dark chocolate chips or top it with whipped cream.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave or in a small saucepan with a splash of milk to loosen it up. It tastes great warm or cold. Old Fashioned Oatmeal Pudding

FAQs

Can I use quick oats instead of old-fashioned oats?

I prefer old-fashioned oats for the best texture, but quick oats will work in a pinch—they just make the pudding a bit softer.

Do I have to bake this pudding?

Yes, baking helps set the custard-like texture. It also gives the top a nice golden finish that I really enjoy.

Can I make this dairy-free?

Yes, I’ve made it with almond or oat milk and used vegan butter. It still turns out delicious and creamy.

Is this dessert very sweet?

It’s sweet, but not overwhelmingly so. I adjust the sugar to taste depending on who I’m serving.

Can I make it ahead of time?

Absolutely. I often bake it the day before and enjoy it chilled or reheated—it sets even better after resting.

Conclusion

Old fashioned oatmeal pudding is one of those timeless recipes I turn to when I want something wholesome and nostalgic. It’s easy to make, wonderfully comforting, and always hits the spot. Whether served warm with a splash of cream or cold from the fridge, this pudding is a simple pleasure I never get tired of.