The Retro Trick That Makes Oatmeal Taste Like Dessert

Breakfast is my favorite meal, probably because it’s the only one you can pass off as dessert. Pancakes, muffins, and French toast sit firmly on the sweet end of the spectrum. Slightly less sweet, there's yogurt with berries and granola or a slice of toast with a thick layer of jam. All seem to keep me full for about five minutes before I inevitably wander back to the fridge.

Oatmeal is my happy medium: It's hearty, satisfying, and a canvas for my inner child’s creativity. (Chocolate chips! Peanut butter! Sweetened coconut flakes!) Even with all the toppings, my trusty breakfast bowl was starting to feel flat. Well, it was—until I came across a trick that made me fall in love all over again: finishing oatmeal with a “shot” of sweetened condensed milk.

Why I Use Sweetened Condensed Milk

Even the dishes I swear I could eat on a desert island eventually need a refresh. I found this idea while paging through old cookbooks. Unlike honey or maple syrup, sweetened condensed milk does more than sweeten—it melts into the oats, adding luscious creaminess and a caramel-like depth.

Some quick research revealed the origins trace back to Chinese immigrants, who leaned on condensed milk as a shelf-stable, affordable way to enrich drinks and breakfast staples. The result? For me, though, this is a nostalgic, almost decadent upgrade that transforms humble oats into dessert-for-breakfast territory.

How To Add Sweetened Condensed Milk to Oatmeal

Once you’ve cooked your oatmeal, pour one to two tablespoons of sweetened condensed milk over the steaming bowl and stir to incorporate. It will transform the oats into something almost pudding-like, with a rich, ultra-creamy texture. A shake of cinnamon—or even a pinch of nutmeg or cardamom—turns it into a breakfast riff on tres leches.

It is quite sweet, so start small and taste before adding more. You can always drizzle extra on top for a glossy finish. Transfer any unused sweetened condensed milk to an airtight container and refrigerate for up to two weeks. 

In addition to stirring this ingredient into oatmeal, it can be drizzled into coffee or used to make Thai iced tea, whipped into no-churn ice cream, and much, much more.