My husband and I look forward to a hot bowl of oatmeal on cold winter mornings. This sweet version of oatmeal is so good we could eat it almost every day!
- 1-3/4 cups milk
- 1/2 cup packed brown sugar
- 1 egg, lightly beaten
- 1 cup quick-cooking oats
- 1 tablespoon butter or margarine
- In a saucepan over medium heat, combine milk, brown sugar and egg. Cook, stirring constantly, for 5-7 minutes or until mixture boils. Add oats; cook and stir for 1 minute. Remove from the heat. Add butter; cover and let stand for 3-5 minutes. Yield: 3-4 servings.
Originally published as Butterscotch Oatmeal in Cookin' Up Country Breakfasts Cookbook 1994, p80
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