Butterscotch Oatmeal

I know those little packets of instant oatmeal are quick and easy; but really, this homemade oatmeal doesn't take much more time to make. And you're cooking 3 servings all at once. No artificial flavors - you control exactly what is going into the pot. There is comfort in that. The brown sugar and butter gives it a lovely butterscotch flavor, and the egg adds richness and protein. My kids love this oatmeal when I make it for breakfast. It is wonderful with some fresh berries mixed right in. If you think it might be too sweet for you, just cut the sugar back to 1/3 cup. (I've done that, and it's still good, though the butterscotch flavor isn't as prevalent.) I found this recipe years ago on mrbreakfast.com, and haven't changed it at all. I think it's perfect as is.

Here's what you need:

• 1 c. rolled oats
• 1-3/4 c. low-fat milk (I use 1%.)
• 1 egg, beaten
• 1/2 c. packed brown sugar
• 2 Tbsp. butter
• pinch of salt

In a medium saucepan, whisk together the egg, milk, and brown sugar over medium heat. Then mix in the oats.

Bring to a boil, then reduce heat. Cook until the oatmeal has thickened (5 to 7 minutes), stirring constantly.

Remove from heat and stir in the salt and butter until the butter has melted.

Serve immediately. Yield: 3 servings.

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