Creamy Dairy-Free Butterscotch Oatmeal
Prep time
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This sweet breakfast has a rice pudding meets oatmeal vibe. See the post above for all types of options to modify the thickness, ingredients, and more.
Recipe type: Breakfast
Cuisine: American
Serves: 2 to 3 servings
  • 1 egg (see post above for egg-free options)
  • 1¾ cups unsweetened dairy-free milk beverage
  • ¼ cup firmly-packed brown sugar
  • 1 cup rolled oats (certified gluten-free, if needed)
  • 2 tablespoons dairy-free buttery spread
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla extract
  1. Add the egg to a medium saucepan, and beat briefly with a whisk or fork. Add the milk beverage and brown sugar and whisk to combine.
  2. Place the saucepan over medium heat and stir in the oats, buttery spread, and salt. Continue to whisk as the oatmeal just barely comes to a boil. Reduce the heat to medium-low, and cook and stir until thickened.
  3. Remove from the heat and stir in the vanilla.
Raisin Option: Add ¼ cup raisins with the oatmeal. They will plump as it cooks!
Nutrition Information
Serving size: ⅓ batch Calories: 266 Fat: 11g Carbohydrates: 36g Sugar: 18g Sodium: 174mg Fiber: 3g Protein: 6g
Recipe by Go Dairy Free at