Prep 5 mins
Cook 35 mins
I have combined a few different methods of cooking this hearty grain and came up with my favorite way. I usually cook up a batch on the weekend and then scoop out a serving as I need it through the week. It reheats in the microwave perfectly! Listed below are some variations to the basic recipe...my favorite is pumpkin! These additions are not included in the nutrional analysis.
- In a large pan, melt the margarine and add the oatmeal.
- Stir the oatmeal into the margarine and toast it until it's golden brown, about 2 minutes.
- Add the boiling water and reduce the heat to a simmer. Cover with a tight-fittig lid.
- Simmer for 25 minutes. Watch the mixture carefully and stir to prevent overflow and sticking to pan.
- After 25 minutes, add the milk to the oatmeal.
- Stir gently and cook on low for an additional 10 minutes.
- Scoop into a serving bowl and top with sweetener and milk, if desired.
- Variations to be added at same time as milk.
- (choose one):.
- *1/2 can pure pumpkin and 1 teaspoons pumpkin pie spice.
- *one chopped apple (with or without skins) and 1 teaspoons apple pie spice.
- *2 ripe, smashed bananas and 1 teaspoons cinnamon.
- *1 cup cranberries and 1 teaspoons cinnamon.
Great recipes that doubles up well. Freeze in freezer bags and let thaw overnight for a healthy and hearty breakfast.
I tried the pumpkin puree with spice; not a fan. Maybe b/c the ginger in the spice was overkill for me. Anyways, i will try this again with a different variation, and modify my review.
This is my new favorite breakfast. It is so worth the time it takes. It reminds me of mornings at my grandmother's, and it's good for you, too. Can't get any better than this. Thanks so much DuChick!