The best oatmeal I've ever had. No need to top this with sugar afterwards. Good with or without milk.

Butterscotch Oatmeal

egg, beaten

milk

brown sugar

oats

butter

In a saucepan over medium heat, whisk together the egg, milk and brown sugar. Mix in the oats. When the oatmeal begins to boil, cook and stir until thick. Remove from the heat, and stir in butter until melted. Serve immediately.


Definitely my new favorite way to have oatmeal.  I like sweet things, but upon the advice of other reviewers, I cut the brown sugar down to 1/4 cup and it was plenty sweet.  I also used egg beaters and cut the butter down to 2 teaspoons instead of 2 tablespoons just to make this a little healthier.  Very good, thank you for the recipe.

The creamiest oatmeal ever.  This is one of those recipes that you'll wish you had years ago - what a great idea to cook oatmeal in milk and  eggs.  Didn't give it 5 stars because it needs less sugar - maybe 1/3 cup next time - and more milk - at least 2 cups.  Used quick oats instead of rolled.  This was so good that I actually saved the leftovers (who saves leftover oatmeal???) and warmed it in the microwave with extra milk the next day.

This recipe is excellent exactly as is. My family loves it and has been known to eat it right out of the pot! It's so easy to experiment with. We like to add sliced apples and bananas occasionally and we have successfully tried it with half a teaspoon of Nutella mixed into our bowls after serving. Very good recipe overall. Thank you!

delicious. Add the milk, egg and brown sugar to a cool pan and gradually bring the heat up to keep the egg from just being a scrambled egg in your milk. Make sure you whisk the egg well and continue to stir as the heat rises. You can cut the sugar back to 1/4 or 1/3 cup. 1/2 would be way too sweet.  As written it makes two good sized bowls or 3 quite small servings. This is the best oatmeal we've ever had :)

Made this for breakfast today and it was GREAT!! I am a huge fan of oatmeal and this is now the recipe I will use.  I used only 1/4 cup of brown sugar and it was "just right".  I added raisins during the cooking in order to soften them, rather than adding them after cooking. To cut calories, use brown sugar Splenda and egg substitute and low fat milk.  This is a very versatile recipe, so on future oatmeal mornings, I'm going to try adding 1/4 cup chopped apples and a 2 Tbsps of pecans and a tsp of cinnamon, or put sliced bananas on the oatmeal after cooking.  Try this recipe and you will NEVER eat instant oatmeal again (ugh). Make this the night before, put it in the fridge and heat it up in the microwave the the morning. Thanks for a great recipe!!

I followed the advice of some reviewers and cut the amount of sugar in half, and still found it way too sweet.  I've made the following modifications and LOVE IT!  I've always choked down my oatmeal, now I look forward to this every morning.  I use Vanilla Almond Breeze instead of milk.  So I use 1 cup Vanilla Almond Breeze, 3/4 cup water, only 1 tablespoon of sugar, 1 cup of oats, and no butter.  It comes out very creamy, plenty sweet.  This amount for us makes two servings, 250 calories each serving.

Wow, this is sweet. I made the recipe as is and while the flavor was delicious, and the texture was perfect, it was just waaay too much sugar for breakfast. I should have followed the reviewers advice, but I like to make recipes as originally written the first time. Next time I will use half the amount of sugar.

I just made this for breakfast on our first snowy sunday morning with some fresh squeezed orange juice, fresh fruit, whole grain toast and it was absolutely wonderful.  I did reduce the sugar to just under 1/4 c., used skim milk and added walnuts after it was cooked.  Husband wanted fat laden breakfast so didn't want me to make this and believe it or not, he raved.  It was wonderful, fast and really easy and I highly recommend it. I will make this often and even for company.  I hope you enjoy it as much as we did and... LET IT SNOW!!

I would give this more stars if I could. I made this for a company breakfast and I have one word for it. AWESOME! I wouldn't say it has anything to do with butterscotch at all though.  I quadrupled the recipe because I had about 12 people to feed. I also took 3 apples, peeled and sliced, and sauteed them up in butter, brown sugar, and cinnamon. After they were done, I stirred them into the oatmeal. Fantastic! It was by far the creamist oatmeal I have ever eaten.

Amazing oatmeal!  The egg (I actually used egg sub.) gives it that richness that was always missing in the past when I made homemade oatmeal!  In addition to the use of egg sub., I also skipped the butter at the end;  didn't miss it at all and saved on calories.  Also, I added about a teaspoon of cinnamon to this during simmering and about 3/4 C raisins during the last few minutes or so, so that they can soften and get nice and plump!  Awesome oats!

Ok, I don't eat oatmeal.  I can't stand the texture.  I'm sure I'm missing something wonderful, but...eh...I'll get over it.  However, I made this for my hubby and my mom who are both oatmeal eaters.  I used 1/4 c. Eggbeaters in place of the egg, skim milk, cut the brown sugar back to 1/3 c., and the butter (which was made with yogurt) to about 2 tsp.  They LOVED it!!!  Their reaction almost made me want to try it...almost.  Maybe next time.  They have requested that I add cinnamon and raisins the next time I make it (although they were happy with it just the way it was), so there are ways you can liven it up.  Thanks for the great recipe!!!

This is the best oatmeal I have ever made.  Used the quick cooking oats, skim milk and egg substitute and it was delicious.  My husband and two children ask for it often.

Delicious!  I used 1/4 c brown sugar, since I don't like things too sweet, and added a pinch of salt.  I will make this again!

Used 2 T  brown sugar, 2 t butter,AND 1/4 t of salt.
Very good recipe , thank you  .

I don't usually care for the texture of oatmeal, but this I liked.  A little too sweet for a regular breakfast; next time I'll try cutting the sugar in half, and maybe add a pinch of salt.

I can't believe I haven't reviewed this yet!  This recipe is fool-proof.  I have made so many different variations to lighten it up and each time it comes out perfect.  Such an easy, delicious, filling breakfast  that EVERYONE loves!  Thanks so much for sharing this!!!!

My oatmeal hating son loved this.  Very creamy.  I did what others suggested and used only 1/4 c brown sugar.  It was plenty sweet and could even use less.  Did everythingelse as written.  I like to get a protein into the kids at breakfast.  Never would have thought to add an egg to oatmeal.  Great!

I really, really REALLY want to like oatmeal.  It's inexpensive, filling and good for me, but I can't do it.  I've tried it with all sorts of "disguises": cinnamon, sugar, butter, peanut butter (not at the same time of course), but I still literally choke it down and try again in a year or two.  I was intrigued by all of the positive reviews of this and I have to say, this is probably the best oatmeal I've ever had.  The consistency did make it a little easier to eat, and the taste wasn't bad.  I still don't *like* it, but I could manage to eat this without gagging every once in awhile (and that's saying a lot!).  Thanks for sharing the recipe!  P.S. My husband feels the same way about oatmeal that I do, and he actually said he could eat this a few times a month!

I followed the recipe to a T, and was very disappointed in the outcome. To me it tasted more like pure sugar than butterscotch. I'd have been better off stirring in butterscotch chips to achieve that flavor, which I'll try next time I have a hankering.

This is the yummiest, creamiest oatmeal I've ever had. I made this for a church breakfast and reduced to about 1/3 amount of sugar so people could sweeten to taste. I also browned some crushed pecans in butter and sprinkled them on top, and called it "Butter Pecan" because butterscotch oatmeal doesn't sound healthy to me.   It was plenty sweet and everyone loved it as-is, even going back for seconds!  I am using the same base today for the church breakfast and will add dried cranberries and walnuts.

Really great recipe. I cut the sugar down to 3 tablespoons, and used just 2 teaspoons of butter, but I usually don't put too much sweetener in my oatmeal, so this was very much sweet enough for me. I also added 1/2 tsp cinnamon, and a tsp vanilla, but 1/2 tsp vanilla is probably plenty. Thanks for the recipe! It makes a lot, so I have two more portions in my fridge that I'll reheat for my next two breakfasts!

I make this three of four mornings a week now. I like my oatmeal sweeter though and cooking it this way breaks down the oatmeal a lot more then other ways. Great with strawberries and bananas.

would give this 4 1/2 stars if possible.  I loved it!  I am an oatmeal fan, and this was creamy and comforting. I only used about 1/4 cup brown sugar, and used 1/2 c heavy cream and the rest 2% milk.  I also added a dash of nutmeg, a dash of vanilla, and about 3 dashes of cinnamon. My hubby thought it still a little sweet for him, and requested raisins next time.  Am gonna make this again, and experiment with adding fruit and nuts.  Overall, great recipe!

I give it 5 stars based on original recipe which is incredibly rich and sweet, more like a dessert (reminds me of a rice pudding).  But based on my chances it is about 4 stars.  I made it dairy-free second time around for health reasons, using almond milk and Earth Balance spread in place of butter.  I should have actually cooked the spread in rather than stirring in at the end because the oils can be tasted.  I also cut back on the sugar second time around, and I used a mixture of half raw, organic can sugar and half xylitol, which I made into brown sugar by adding a little molasses.  I also added a pinch of salt.  I think some maple flavoring would be really yummy.  I love the addition of the egg...I think that's what makes it like a dessert!

Reduced sugar to 1/4 cup, which was perfect. Oddly, we kind of didn't like the consistency with the egg in the oatmeal. The butter should also be reduced by half.

I was lookingg for something for dinner that was easy and quick.  We often eat oatmeal for dinner - especially after a large lunch.  This hit the spot.  I followed the directions closely using 1/4 C Splenda Brown Sugar and just used about 1 tsp. butter substitute because of our diet.  I added in raisins and some other dried fruit at the beginning so it would soften during cooking.  For me it was a bit sweeter than I like but for my hubby it was perfect.  I think the sweetness of the dried fruit made it too sweet for me but the consisitency was right on.  Will never make regular oatmeal again!  Thanks Kiana5 for posting this one.

This recipes is WAY too sweet as is.   I am going to give it another try with half of the sugar.

Delicious! I just finished eating a bowl of it. I did cut the sugar in 1/2 and used a 1/4 of a cup. I also used skim milk (that's what we have) and didn't add the butter. It was plenty sweet. Thanks

Delicious! I made this on a camp out-- just put all the ingredients in a pot and let it heat up. Everybody loved it. 

For a healthier version, use applesauce instead of butter and cut the sugar by half. I usually increase the milk to 2 cups because I like my oatmeal creamy. 

To make a great dessert, use 4 tablespoons of butter.

So, I have never liked oatmeal. but this was delicious! I cut the brown sugar in half, added some cinnamon and strawberries when I served it. yum yum! I'm converted.

I just made this and I enjoyed the flavor.I am not a big fan of oatmeal and I would eat it. I did use less sugar and butter (it was plenty craemy without butter.) I also adding a touch of cinnamon with the milk and a small splas of vanilla with the butter. Top with some fruit and the kids enjoyed it and I rarely get them to eat more then a bite or two when I make them oatmeal. I never make oatmeal so thanks for the idea and I am so glad I tried it!

Always looking for ways to eat more oatmeal and this was great!  We used 1/3 cup of the brown sugar and it was on the verge of sickening sweet though.  Next time I'll use 1/4.  But the flavor was awesome.  The kids ate it right up!  I might try Almond Milk one of these days too. Thanks for sharing!

Delicious!!! I also halfed the sugar. Sooo good! Thanks :)

The egg adds a unique flavor if you're tired of regular oatmeal.

Excellent quick oatmeal - Sugar needs to be cut in half though, it is too sweet as is.

good flavor, couldn't get past the texture with the egg. I'll just stick with blueberry oatmeal

I lowered the sugar to 1/4 c. I didn't like the egg. I may try this recipe one more time with no egg to see if it can redeem itself

Really good, but really sweet. I didn't have brown sugar so I used regular.

More like pudding than oatmeal... not bad if you are expecting that to be the case.

This recipe is so good I have added it to my Restaurant Menu and it's a big hit. My entire family loves when I make it at home. I do agree with everyone else. Only use 1/2 a cup of brown sugar, any more and you will need a crowbar to get your kids off the ceiling.

Very rich and filling. Cut way back on the amount of sugar called for.

This is my kids' new favorite for weekend breakfasts. Seems a little decadent for the most important meal of the day, but man, it's GOOD! :) 

My daughter, son, and I really enjoyed this oatmeal.  Considering that they don't really like oatmeal that is saying a lot!  I added a tsp. of vanilla extract and cinnamon as well.  Blueberries are a nice addition as well.  It's very satisfying and tasty.  I can't wait to add it to my autumn routine.

Just OK.  I didn't find it had enough flavour nor did I like the consistency.

This was just ok- it tasted just like oatmeal with brown sugar... Also adding the butter at the end made it look a little curdled- I wouldn't make it again

Thank you so much AlwaysCooking (a Quality Cook) for recommending this recipe.  I made it this morning for breakfast.  Both boys loved it, even the baby!  I am sure that I will make it over and over, thanks for the great recipe!

This was mediocre at best.  I believe many of the (overrated) reviews were because they are accustomed to instant/microwaveable oatmeal versus the old-fashioned rolled oats cooked on the stove.  I, however, regularly make stove-top oatmeal and I was not very impressed with this recipe.  I used a scant 1/3 cup dark brown sugar and 2 cups whole milk... I felt the oatmeal wasn't very sweet at all.  Cut back the butter to only one tablespoon.  I'm not disappointed I tried the recipe because it was edible - it just wasn't spectacular or worth making again.  One last note- it does NOT taste like butterscotch! 

Delicious! I used less than half the brown sugar and added raisins with a sprinkle of cinnamon and a dash of salt. This tastes like my grandmother's rice pudding &amp; I love that it has a bit of protein in it to make it a power breakfast!

This definitely IS yummy oatmeal! Very creamy with wonderful flavor - almost like dessert!  My reason for FOUR STARS: I did do some tweaking based on other reviews and I will only give five stars to a recipe that is excellent exactly as published on the site. When doubling the recipe, I reduced the brown sugar to 2/3 c. and will reduce it further next time as it was too sweet for my family. We enjoyed it enough to try it again tomorrow using just 1/2 c. I'll let you know how that turns out.  I also added 1/2 t. cinnamon and 1/2 t. high quality vanilla.  NOTE: I used quick-cooking oatmeal and the amount of liquid was perfect. I usually associate the term "rolled oats" with old-fashioned oatmeal that requires more  liquid and more cooking time. I don't know if that is what the submitter intended. If so, I would think you would need more milk.

Without a doubt the best oatmeal you will ever eat.  It's super easy and you cna adjust the sugar down if you want it less sweet.  My kids who say they hate oatmeal will eat this right out of the pot.  Plus it sticks to our ribs so you don't feel like you need a snack at 10AM.  Enjoy!

I've never made homemade oatmeal before today, so I used this recipe as a base.  I altered the recipe a bit (used 1 c. milk and 1 c. water because I ran out of milk, halved the sugar and added 2T high-quality Medium Grade A maple syrup).  Because I followed another reviewers suggestion to up the milk, it is too runny for me - I like my oatmeal thick enough to hold its shape.  Next time I think I'll cut the milk back to 1.5C.  I must say though, that using half water half milk doesn't seem to have affected the flavour at all (for those of you trying to cut calories).

This was the BEST oatmeal I have ever tasted. I need to make oatmeal alot throughout the week due to my breastfeeding it helps with my supply. I needed a new way to make it, so I tried this. DELICIOUS! I will never make oatmeal any other way again! My hubby loved it too. Thanks so much!

Yummy! This is so good. I was worried about the milk to oatmeal ratio, but this is really good. I did add cinnamon, cloves, and ginger to the end result. Yum! *UPDATE* I made this for breakfast this morning.  I added a small, diced apple a handful of craisins, cinnamon, a dash of cardamon and vanilla right before i served it. OMGosh, it was so amazing!

Creamy... Sweet... Perfect as is. Topped mine with raisins.

This oatmeal is incredible!  I don't even like oatmeal, but this was so delicious.  I cut the brown sugar down to 1/4 cup and added a handful of chopped pecans.  Perfect!

This type of oatmeal is definitely my favorite! Never have I had such a creamy, flavorful taste in my oatmeal.  However, there were a few changes I made: first, I reduced the amount of brown sugar to 1/4 a cup and it was PLENTY.   Also, only 1-2 TEASPOONS of butter is necessary.  Third, just for some flavor, I added 1 teaspoon of vanilla extract, and 1 teaspoon of cinnamon.  It turned out amazing and I will most definitely make this again and again! Thank you for this recipe!!

Thanks for the recipe post, but it's a bit too sweet and well, slimy.  I love oatmeal, and the flavor combo itself is good, but...
UPDATE:  
I reduced the sugar to about 2 TBS or so, added a dash of maple and vanilla extracts, and stirred in just a bit of butter.  I also like my oatmeal thicker so I reduce the liquid and cook a for a bit less time to leave some bite to it.  Much more suited to my tastes this way.

I love this oatmeal. I just made it exactly as it's written and am sitting here eating a bowl right now. I can hardly wait for my wife and kids to get out of bed so I can serve it to them. This is a definite keeper! BTW, I made it with quick-cooking oats and it is perfect.

Five stars doesn't even begin to properly rate this delicious recipe! Until recently I had never tried oatmeal. It just didn't look appealing to me. With rising food prices we needed a breakfast for one day a week that wasn't overly expensive, and oatmeal fit the bill perfectly. I've tried fixing it several ways (apples, raisins, peanut butter) and it never appealed to our tastes. I was about to give up when I found this recipe.   This stuff is GREAT! It didn't end up looking like the picture but that didn't change the taste any! None of the oats came out mushy and the butterscotch taste was VERY evident. I wouldn't change anything. Excellent! Excellent! Excellent! Thank you for this great contribution. :)

Yippe! This will be the way I make my oatmeal from know on...loved the creaminess. My brown sugar was as hard as a rock so I used granulated instead, did cut to 1/4C, and it was just the right sweetness for me (and I like sweet oatmeal). Did add vanilla extract and raisins ...yumm. Will be getting brown sugar next trip out so looking forward to trying again 

this was good. I halved the brown sugar and the butter. Next time I may add some pecans. I wisked the eggs, then added the brown sugar and wisked some more before adding the milk. The eggs were fully incorporated and I didn't have any problems.

I just made this for breakfast. I love oatmeal and was just looking for a new way to make it. The taste is pretty good but the texture is just plain weird. It's still edible but I don't think I'll make oatmeal with eggs again. Next time I'll just leave the egg out as the flavor is pretty good.

My husband and I did not like this oatmeal at all - I'll not make it again.  It was way too sweet, and more than that, we did not like the creamed texture - it didn't even resemble oatmeal, and I used old-fashioned rolled oats, not the quick cooking kind.  It was like mushy baby food in texture.  No butterscotch flavor, just heavy brown sugar taste.  IF I was to make it again (which I won't) I'd cut the brown sugar in half.   By the reviews, I expected it to be great, but it didn't appeal to us at all - I guess each to their own preferences!

Great recipe! i wld just cut the amount of sugar and butter in half nxt time..

Kids lost their minds. Best thing I ever cooked. (Today)

I used water instead of milk.  This was easy and quick.  It tasted wonderful and got great reviews from my 8 and 6 year old.  Will be making this instead of buying those packs of brown sugar instant oatmeal.  Thanks

Yum Yum! So smooth and creamy! Will be doing this oatmeal often. But I do agree with other reviewers, go easy on the brown sugar. I used 1/3 C plus a tad because DH usually dumps on the br. sugar like crazy. He ate this with joy and didn't add a morsel of br. sugar.

I liked this- my kids didn't. It was really thick and had a good flavor but I guess they prefer cinnamon, milk and sugar. It was kinda rich too.

So freaking good...I'll add a bit less brown sugar next time though. So the egg is the trick...nice!

My mother use to make this for me when I was a kid.  I’ve made this recipe many times since, and it’s as wonderful as I remember.  I do like less sugar in mine than the recipe calls for- I use 1/4 cup instead, and it’s plenty sweet for me.   A good way to test how sweet your oatmeal will end up is to put the milk in a pan and add the sugar, and dissolve it. Check the sweetness of the milk before adding the egg and oatmeal.  You can always add more sugar, but you can’t take it out.  It’s fantastic on its own, or you can top it with chopped pecans or toasted coconut.

Love this! So easy and it is the only way I do cooked oatmeal now.

Yummy! I beat the eggs/milk/sugar with an egg beater.  Used 3/4 cup quick oats to make it creamier (boil &amp; stir 1 minute).  Added 1/4 tsp salt.  Liked it better without the butter, although I tried some with a little butter and that with the brown sugar really gives it the "butterscotchy" flavor.  Maybe less sugar next time as very sweet (1/3 cup?).  Yum!  Will definitely make again - you get your oatmeal and an egg, too!

I made this for myself first and ate most of the pot, so I figured I'd make it for my boyfriend who loved it as well. I finished it with a little more milk along with the butter and he topped his bowl with raisins. Delicious!!!

The Best! My nephew even asked for it for dinner.

Yuck.  It was way too sweet and slimy.  NOT worth the many calories..

This is called Butterscotch Oatmeal - expect it to be sweet! I made it exactly as written, and it was very good and very creamy. The portion sizes are about right for how sweet it is. I have also made this with half the sugar and added a little cinnamon and maple flavoring, and that is good as well. I've made it without the egg, and it's good, but just not quite as creamy and filling. As written, it has a very mild butterscotch taste, but don't expect a butterscotch chip type taste.

WONDERFUL!! This was very tasty and I really enjoyed it. No extra sugar was necessary. 

Thank you!

:-D

Wonderfully creamy, but sweet is the only flavor going for this recipe (even after decreasing the sugar by half). Decrease the sugar to 1 T. and this is a 4-star recipe; add some cinnamon and top with nuts to make it a 5.

Excellent! Creamy yumminess for a winter's morn. Only changes I made - reduced sugar to 1/3 cup, added a pinch of salt (to balance the sweetness) and 1/2 t vanilla. Perfect!!

Made exactly as listed and was not happy with it.  It did not have the taste of butterscotch and the oatmeal had a slimy consistency.  My kids and my wife would not eat it.  Just not right for us.

This is an amazing oatmeal!!! I would have never thought of making it like a pudding with egg and milk...it is the creamiest oatmeal ever!!! I used skim milk, but imagine using whole milk, MMMMMMMM!! I only used 1/4 cup brown sugar and it was still wonderful!!  Thank you!!

Mixed reviews on whether we liked this. This tasted like an oatmeal "rice pudding", with the oats in a kind of custard. DEFINITELY use old fashioned or thick rolled oats to avoid a homogenous goop and maintain some texture. We also halved the sugar and it was more than plenty. I probably will not make again.

Ignore all the reviewers that say to reduce the sugar! It's delicious as is.

Too much sugar, not enough butter, but a simple enough recipe to alter to one's taste.

i made this as written, and it was too sweet for hubbys taste.  But I like the idea of cooking it in milk!

I like to drink my oatmeal, I did use 2 cups milk and could use more.  I also used 2.5 TBS of splenda brown sugar and could have gotten away with 2TBS . . .  now that I think of it, I forgot to add the butter . . . . and didn't even notice! it was GREAT!

I have made the recipe as is, with an additional sprinkling of pecan pieces to top. I am normally not an oatmeal person, but this is utterly perfect. So creamy and good, with a perfect sweetness level (have no idea why so many people think its too sweet) ive been making it weekly since Ive discovered this recipe. Easy to memorize too! I wouldn't change a thing! Wish the writer's directions were a tad more specific, timing wise.

Good....but not for breakfast. WAY too sweet.  It is more of a pudding.  I thought that the egg left a slight, but noticeable, "eggy" taste that I did not like.  

I thought it was ok, but my daughter LOVED it.  It was too thick for my taste, so I added a little more milk to thin it out a little.  I gave this recipe 4 stars because it had a nice flavor.  Followed others' suggestions and used just 1/4 cup brown sugar.

I liked it, but I didn't LOVE it, which I really wanted to. Taste and texture-wise, it wasn't that far off from the way I normally prepare stovetop oatmeal (boiled in milk or vanilla soy milk with brown sugar stirred in at the end of cooking). I was hoping to get a different outcome with the addition of the egg, but the only benefit was some added protein, which provides a hearty, filling breakfast for my 4 year-old DD (who devoured this, by the way). The only differences I made were to add a pinch of salt, 1 tsp of vanilla, reduced the brown sugar to 1/4 c, and I added a 1/2 c more oatmeal, as we prefer a thicker consistency. The proportions were then spot-on for our liking.

I couldn't figure out what to make for breakfast so I rolled the dice and tried this recipe.  I'm glad I did.  I didn't read the other reviews (I was that hungry), so I missed the suggestions to cut the sugar.  It definitely could stand to be cut, but to me, it was fine as is.  But I also like sweet oatmeal.  So yeah.  That.  I also keep very little milk in my house, so I only had about 3/4 cup on hand.  I used vanilla almond milk for the rest and it turned out just fine.  I'll probably use all almond milk next time.  There will definitely be a next time.

This was way too sweet for me.  I am a huge fan of oatmeal but did not care too much for this recipe.  I also did not like that there were bits of egg in the finished product and I had stirred mine the whole time it was cooking to try and avoid that.

I too used 1/4 cup sugar.  Husband thought it was OK, but a little too gummy.  14-month-old seemed to like it.  3-year-old was not deceived into thinking it was instant oatmeal.  I thought it had pretty good flavor but not very visually appealing.  Probably won't make it again, especially since it's so high in calories.

I loved how creamy and rich this oatmeal tasted but I found it way to sweet ( even though I cut the sugar to 1/3).  My husband and son thought it was perfect.  I will be making this again very soon with 1/4 cup sugar.

I tried the recipe following exact measurements. It was too sweet! Try it with less sugar.

butterscotch oatmeal

Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 3

Cost: $6.62 /serving

Author : KIANA5

Ingredients

Instructions

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