This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 15 mins

Butterscotch Oatmeal

Read Reviews (291)

"The best oatmeal I've ever had. No need to top this with sugar afterwards. Good with or without milk." — KIANA5

Ingredients Edit and Save

Watch video tips and tricks

Apple Oatmeal Crisp

Oatmeal Raisin Cookies I

Oatmeal Chocolate Coconut Chewy

Soft Oatmeal Cookies

Beth's Spicy Oatmeal Raisin Cookies

Chewy Chocolate Chip Oatmeal Cookies

Baked Oatmeal I

Apple Cinnamon Oatmeal

Baked Oatmeal II

All about Eggs

How to Measure Brown Sugar

Sugar and Sweeteners

Battle of the Butter: Salted vs. Unsalted

Original recipe makes 3 servings Change Servings

1 egg, beaten
1 3/4 cups milk
1/2 cup packed brown sugar

1 cup rolled oats
2 tablespoons butter

Check All Add to Shopping List

Directions

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.

Kitchen-Friendly View

PREP 5 mins
COOK 10 mins
READY IN 15 mins

ADVERTISE WITH US

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.

—accidental cook

See full review »

Most Helpful Critical Review

Jan 05, 2011

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.

—Erin

See full review »

354 Ratings

See other versions of this recipe!

Mar 23, 2006

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.

—Jeannette

See full review »

Oct 08, 2006

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!

—Larissa

See full review »

Feb 06, 2007

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!!

—Debby S.

See full review »

Jan 19, 2011

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 :)

—junglepilotwife

See full review »

Jan 21, 2007

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!!

—nancyh

See full review »

Feb 09, 2010

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.

—Mary

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Oatmeal Butterscotch Cookies

Butterscotch Oatmeal Cookies

Butterscotch Oatmeal Cookies I

Butterscotch Oatmeal Cookies II

Oatmeal Soup

Dominican Style Oatmeal

Pumpkin Spice Oatmeal

Quick Pumpkin Oatmeal

Chocolate Oatmeal Porridge

Super Duper Oatmeal

ADVERTISE WITH US

Nutrition

Calories
357 kcal
18%

Carbohydrates
48.8 g
16%

Cholesterol
102 mg
34%

Fat
13.9 g
21%

Fiber
2.7 g
11%

Protein
10.5 g
21%

Sodium
145 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Butterscotch Oatmeal

Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories: 357
Calories from Fat: 125

% Daily Value *
Total Fat 13.9g 21 %
Saturated Fat 7.5g 37 %
Cholesterol 102mg 34 %
Sodium 145mg 6 %
Potassium 368mg 10 %
Total Carbohydrates 48.8g 16 %
Dietary Fiber 2.7g 11 %
Protein 10.5g 21 %
Sugars 30.5g
Vitamin A 12 %
Vitamin C < 1 %
Calcium 26 %
Iron 17 %
Thiamin 27 %
Niacin 20 %
Vitamin B6 7 %
Magnesium 20 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.