Super Yummy Butterscotch Oatmeal

 

 

 

I love to have a hot breakfast for the girls before they leave for school especially when we wake up to single digit temperatures and snow on the ground. Butterscotch Oatmeal is a delicious breakfast that we have enjoyed off and on for years. I originally found the recipe on a message board I used to visit. I’ve adapted it a bit so it works for the way we enjoy our oatmeal now (soaked) with natural sweeteners.

 

 

 

Butterscotch Oatmeal (serves 2-4 depending on how much you love oatmeal)

2 cups old fashioned oats

4 cups milk- divided (see note at bottom)

1/4 cup kombucha, raw vinegar or lemon (see note at bottom)

1/4 cup natural sweetener (I used Sucanat)

2 teaspoons molasses

2 pastured eggs- beaten

1 teaspoon vanilla

 

The night before, mix in a bowl oatmeal, 2 cups milk and kombucha. Cover with a cloth and leave on your kitchen counter to soak for at least eight hours (up to 24).

 

In the morning, put the soaked oatmeal in a saucepan.

 

Add 2 cups milk, sweetener, molasses. Stir well and heat over medium until it starts to bubble. Turn down to simmer and let cook about 2 minutes. Beat the eggs in a bowl, add a little of the hot oatmeal to it and stir well. Pour the egg mixture into the oatmeal on the stove and stir quickly so the eggs do not clump. Remove from heat and add the vanilla.

 

 

 

Notes: Water can be substituted for all or part of the milk it is still good just less creamy. Buttermilk or kefir can be substituted for the milk/kombucha combination for the soaking of the oats with excellent results.

 

This post is a contribution to Real Food Wednesday hosted this week by Cheeseslave