Butterscotch Oatmeal

(Sorry no photo for this one because how can a bowl of oatmeal really look that photogenic? I didn't want to spend all morning staging my oatmeal for a picture because really it would still have looked like mush. You know what oatmeal looks like so imagine that image here and then imagine some yumminess in there too for this recipe.)

We eat a lot of oatmeal in our house and this recipe might make it so we eat even more because it is so yummy! Who can resist butterscotch at breakfast? Now you might be thinking that adding an egg to oatmeal is weird, but think custard not scrambled eggs. The original recipe is from All Recipes, but I changed it because some of the ingredients needed to be scaled down to temper the sweetness and the fat content.

• 1 egg, beaten
• 1 3/4 cups milk (I used skim)
  
• 1/4 cup packed brown sugar (I think you could add even less sugar and it would still be sweet enough)
  
• 1 cup rolled oats
• 2 teaspoons butter (I used soft margarine, trans fat free, you could even just omit the butter, but a little fat will help with satiety and feeling fuller longer)
• Optional: berries, chopped apples, nuts, cinnamon (we ate ours with frozen raspberries stirred in, yum!)
  

DIRECTIONS

1. 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.

The recipe makes three servings according to All Recipes, but the amount of oatmeal and liquid is consistent with two servings according to the oatmeal package. I don't really think that the addition of one egg makes the recipe enough for three. Eliza and I had probably 3/4 of the recipe by ourselves this morning and actually saved the leftovers for Eliza to eat tomorrow morning. This would not have fed our family with Brian at home.