Butterscotch Oatmeal
Delicious Butterscotch Oatmeal that is so easy to make! Only 5 ingredients for this family favorite breakfast dish.
Servings: 2
Calories: 522kcal
Ingredients
- 2 cups milk*
- 1 large egg
- 1 cup quick oats
- 1/3 cup packed brown sugar
- 1/4 teaspoon kosher salt
- 1 tablespoon butter optional
Instructions
- In a small saucepan off heat, whisk together 2 cups of milk and 1 egg. Whisk for at least 1 minute. There should be lots of bubbles, and when you lift the whisk, there should not be any egg gloops caught on it.
- Turn the heat on the stove to medium, and don't go higher than that the whole time you are cooking, otherwise it will turn out grainy.
- Add in 1 cup quick oats, 1/3 cup packed brown sugar, and 1/4 teaspoon kosher salt.
- Stir every 30 seconds or so. When the oatmeal begins to bubble from the center, swirl the oatmeal around a couple more times, then turn off the heat. It should be thick and creamy.
- Remove the pot from the stove, and stir in 1 tablespoon butter until melted.
- I usually let it sit off heat with a lid on for a couple minutes so that it gets nice and thick. Serve with cream, brown sugar, and toasty pecans!
Notes
*MILK: I love to use whole milk because it has more fat, which makes it creamier and tastier. But ANY kind of milk will work in this recipe! When I am out of milk but have cream, I use half water and half cream. I also often use half whole milk, half water.
Source: my mother-in-law Kris, who got it from a Better Homes and Gardens cookbook back in the 70s, I assume.
Nutrition
Serving: 1g | Calories: 522kcal | Carbohydrates: 75g | Protein: 17g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 137mg | Potassium: 596mg | Fiber: 4g | Sugar: 48g | Vitamin A: 705IU | Calcium: 365mg | Iron: 3mg
