I enjoy a little oatmeal with my brown sugar. So if you’re like me, then you’re really going to like this recipe. This is fast and simple to prepare, and you get to feel good because you’re eating oatmeal for breakfast. Although, don’t kid yourself – there’s not a whole lot healthy about this dish, but tell yourself whatever makes you feel better.
Ingredients, 4 servings
- 2 eggs
- 3 1/2 c milk
- 1 c brown sugar
- 2 1/2 c rolled oats
Putting it all together
Grab a saucepan, crack your eggs into it and whisk them together. Stir in the milk and the brown sugar and warm the whole concoction up over medium heat for about five minutes. Dump in your raw oats and give it all a good stir, then watch it closely. When the mixture comes to a boil, remove the pan from the heat and put a lid on it. Walk away from the pot. Stay gone for 20-30 minutes, or however long it takes your oats to finish cooking. Stir, serve and enjoy.
The decadent version (as if!) permits you to add a whopping 1/4 c butter just before you seal the lid on the pan. Your call on that one, but the batch I made this morning had no butter. Heck, it didn’t even have milk; I substituted rice milk instead. This is very filling and you might have leftovers. That’s GREAT! Put your leftovers in the fridge and eat them tomorrow.
This recipe comes to us courtesy of my dear friend Dawna, who many moons ago made it for us during a visit to her place in Ohio. Ever since then, my daughter refers to this breakfast staple only as “Ohio Oatmeal.”
Wherever you serve it, I hope you enjoy your Ohio Oatmeal just as much as we do. It’s been a family favorite from the first spoonful.
