Super Yummy Butterscotch Oatmeal

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Warm and delicious plus amazingly frugal. It’s hard to go wrong with this Super Yummy Butterscotch Oatmeal. Soaking the night before helps make it more digestible and super quick in the mornings. Send the kids off with a hot breakfast!

Warm and delicious plus amazingly frugal. It’s hard to go wrong with this Super Yummy Butterscotch Oatmeal. Soaking the night before helps make it more digestible and super quick in the mornings. Send the kids off with a hot breakfast! |


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. This recipe serves 2-4 depending on how much you love oatmeal.

Butterscotch 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)
2 tablespoons honey or 1/4 cup Sucanat or other natural sweetner
2 teaspoons molasses
1 teaspoon vanilla
2 eggs- beaten

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.

Serve with fresh raw cream and top with fresh fruit and/or crispy nuts.

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.


What is your favorite hot breakfast?

If you like this recipe, you might also like Butterscotch Rice. Same principle using leftover brown rice. Delicious!

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Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at


  1. Cyn

    >Breakfast is supposed to be hot? 🙂

    It used to be oatmeal with a ton of brown sugar, and then I read somewhere that it's not even healthy unless I soak it overnight (and I haven't gotten that far in her instructions).

    While pregnant I enjoyed some cream of wheat and cream of rice.

    As a kid I remember loving hot white rice with milk, butter and sugar-as an adult I find it repulsive.

  2. Millie

    >Hmmm. Who could of done that?

    I like hot rice like you described. I also like to do it like the butterscotch oatmeal. But my children do not like it either way so we don't eat it very often.

  3. TurtleOak

    >This sounds so yummy – think we'll be giving it a try 🙂

    I love pancakes – soaked overnight in buttermilk and topped w/ lots of kerrygold butter! If I can ever source local raw butter I'd like to give that a try but the kerrygold works for now 🙂

  4. Millie

    >mmmm. I love pancakes too. Sourdough is my current favorite with oatmeal pancakes being a close second. We usually just do pancakes on the weekends since during the school week I am making breakfast with one eye closed due to the girls getting on the bus so early. I do not have a source for Kerrygold butter here 🙁
    I make butter sometimes if I have enough cream but that is not often enough.
    Let me know if you try the Butterscotch Oatmeal.

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  6. Joanna

    I have to try this…I’ve been adding an egg to my oatmeal to up the protein, but I love the idea of adding molasses, which is tasty and so rich in minerals! Now I don’t feel so crazy for adding egg to my oatmeal. And vanilla…yum. Looks like a great combination.

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  7. Denise

    We tried this today. Very good, but I will be doubling the molasses. I had never thought of adding eggs to our oatmeal. Good idea!

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  9. Vashti

    This may seem like a strange question, but to a newbie like me I promise it makes sense… 🙂

    The recipe says “in the morning put the soaked oatmeal into a saucepan.”

    Am I to drain the oatmeal and/or rinse it before I put it into the saucepan with the ‘new’ milk? Or do I put the oatmeal plus all the soaking liquid into the saucepan with e ‘new’ milk?

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      Not a strange questions at all! I do not drain the oatmeal. I put it on the stove and then add all of the additional ingredients. However, I have heard of people who do drain to end up with a ‘less sour’ final result. I have never noticed our soaked oatmeal being sour tasting but have read of others who do. If you do decide to drain, measure the liquid that comes off and add that amount in ‘new’ milk to end up with the proper consistency.

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