Steel Cut Oat Butterscotch Pudding

Steel Cut Oats Butterscotch Pudding. Submitted by Sheila Joan
Steel Cut Oats Butterscotch Pudding. Submitted by Sheila Joan
This is a rich healthy old fashioned dessert.




½ cup steel cut oats 3 cups water ¼ teaspoon salt 3 Tablespoons butter ⅔ cups granulated sugar 2 cups milk 3 Tablespoons cornstarch 3 egg yolks 1 teaspoon vanilla 1 to 1½ cups whipped topping or whipped cream

Nutritional information

No nutrition information available


Place oats, water and salt in a medium saucepan. Cook about 20-25 min. until soft. Drain,and rinse with cold water. Place butter and sugar in a heavy 2 qt saucepan. Melt together on low heat, stirring constantly until melted and color is golden or light brown. Remove from heat. Pour ½ cup milk in a small bowl and stir in cornstarch until smooth. Beat in egg yolks and sit aside. Add remaining milk to sugar mixture and return to heat. Mixture will harden, whisk until sugar is again melted and dissolved in milk whisking constantly until thickened. Remove from heat and stir in vanilla and cooked oats. Pour into serving dishes. Refrigerate until cool. Garnish each with 2-3 Tbsp. whipped topping or shipped cream. May be eaten warm if desired.