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.
- 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.