This particular oatmeal recipe has been a staple breakfast in our house this winter. Some weeks I find us craving this everyday and just varying the mix-ins. It’s a delicious, healthy rib-sticking yet quick oatmeal, packed with flavor and texture that keeps you full and energized through to lunch. Can you honestly say that about a bowl of cold cereal?
I like to sweeten my oatmeal with a touch of brown sugar while it’s cooking and give it a drizzle of agave right before serving. Agave is a wonderful all-natural sweetener, much sweeter than sugar so a little goes a long way.
There are dozens of mix-ins (i.e. the dried pears and walnuts) that you could try. Some of my other favorites include:
- Dried apricots & sliced almonds
- Dried cherries & toasted pecans
- Dried cranberries & pistachios
Please don’t think this is time consuming to prepare. Like I said, I make this almost everyday in about 10 minutes.
everyday oatmeal
- 1 cup + 2 Tbs (divided) skim milk
- 1 cup Quaker old-fashioned rolled oats (not instant)
- 2 Tbs brown sugar
- 3 Tbs chopped walnuts, toasted
- 4 dried pear halves, diced
- 1 banana, sliced
- 2 tsp agave nectar
1. Warm milk in saucepan just to a gentle simmer over medium heat. Do not boil.
2. When milk is close to simmering or at a gentle simmer, add oats, stir, and reduce heat to low.
3. Cook over low heat 5 minutes or until milk is absorbed. Add brown sugar and stir to dissolve.
4. Add additional 2 Tbs milk and divide oatmeal between two bowls. Arrange banana slices in circular pattern around each bowl. Sprinkle with toasted walnuts and diced pears. Drizzle agave over and serve warm.
Serves 2
