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.
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I liked it, but I didn't LOVE it, which I really wanted to. Taste and texture-wise, it wasn't...