Facebook Twitter Pinterest Instagram

COOK WITH MEG: Brown Butter-scotch Stovetop Oatmeal

Jump to Recipe Print Recipe

COOK WITH MEG: Brown Butter-scotch Stovetop Oatmeal

This fun and flavour packed butterscotch oatmeal will bring back childhood happiness, in just one bite. Definitely a family favourite and Cook with Meg “make again”!
Created by Meg Tucker for From Yolk to Table: Cook With Meg presented by Egg Farmers of New Brunswick
Print Recipe Pin Recipe

Equipment

  • Medium saucepan
  • Bowl + spatula
  • Baking sheet with parchment paper for topper

Ingredients
  

OATMEAL

  • 2-3 Tbsp. butter (add 3 if you want it to be a little richer)
  • ⅓ cup brown sugar (light or dark for richer flavour)
  • 2 cups milk (any kind – dairy or non-dairy)
  • 1 egg
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • 1 cup quick oats or rolled oats

BAKED TOPPER

  • ½ cup quick or rolled oats
  • 2 Tbsp. brown sugar
  • 1 Tbsp. flour (or almond flour/oat flour if gluten-free)
  • 2 Tbsp. melted butter (or use browned butter if you want to connect the recipes!)
  • ¼ tsp. cinnamon (optional)
  • Pinch of salt
  • Optional: chopped pecans or walnuts, shredded coconut, flaxseed

Instructions
 

LET’S MAKE THE TOPPER

  • Mix all dry ingredients in a small bowl.
  • Add butter and “massage” until it’s a streusel like consistency.
  • Spread onto a parchment-lined baking sheet (small tray or even toaster oven tray).
  • Bake at 350°F for 10 – 12 minutes, then check to see if it’s golden and starting to get crispy. You can then go another few minutes until it almost resembles an oatmeal cookie that’s super flat.
  • Take it out of the oven and let it cool fully, then break into chunks and crumbly bits.

TIME TO MAKE SOME BROWN BUTTERSCOTCH

  • In a medium saucepan, melt butter over medium heat until it begins to foam and turns golden brown with a nutty aroma (about a minute because we are not melting that much). Stir constantly so it doesn’t burn. You’ll see it get a little foamy and noisy, then it will subside. Really watch the pan, so it doesn’t go from nutty + caramel in colour to burned … this can happen quickly.
  • Stir in the brown sugar and salt until dissolved and bubbly - this is your quick butterscotch base. Let it cook for 30 seconds or so to deepen the flavour. Take off the heat to hang out a bit.

NOW LET’S MAKE OUR OATMEAL

  • In a bowl or large measuring cup, whisk the egg into the milk until fully combined. Let’s add our vanilla and salt and set it aside until you know your butterscotch mixture has cooled enough to begin tempering.
  • Slowly add a little of the hot butterscotch mix, whisking or stirring the whole time so it “tempers” the milky egg mixture. This will bring the milk temp up a little, so when we pour it back into the hot pan, it won’t scramble the eggs. Then, slowly pour the whole milk/egg mix into the saucepan with your butterscotch mixture, whisking continuously.
  • Cook over medium-low heat, stirring often, until it just begins to steam and thicken (don’t boil).
  • Stir in the oats and continue to cook for 3–5 minutes, stirring frequently, until thickened and creamy then take off the heat and cover for another 5 or so to thicken fully. Top with the crunchy oat crumble and enjoy!

Notes

Grab your ingredients and watch the From Yolk to Table: Cook With Meg guide video here!