Recipe by Karen=^..^=
adapted from Quaker
Top Review by PaulaG
I selected this for Zaar Tag as I am always looking for different ways to prepare oatmeal. The recipe has promise; however, I did have some problems with it. The recipe was reduced to 2 servings and my first attempt at making the topping was a disaster. Please don't try this with Splenda Brown Sugar Blend--it didn't work well for me. Also, there seemed to much topping for the 2 servings. The second go at the topping, the quantity was cut in half which seemed better portion sized. The sugar caused this to burn quickly and I would suggest stirring every 30 seconds or so to ensure that this doesn't happen. I might like to try this again and make the topping in the oven to see if that works better.
- 1⁄2 cup oats (quick or old fashioned, uncooked)
- 1⁄4 cup sliced almonds
- 1⁄3 cup firmly packed brown sugar
- 1⁄2 teaspoon ground cinnamon
- 3 cups nonfat milk or 3 cups low-fat soymilk
- 1 1⁄2 teaspoons ground cinnamon
- 2 cups oats (quick or old fashioned, uncooked)
- 1 cup frozen blueberries (do not thaw)
Directions See How It's Made
- For topping, combine oats and almonds in glass pie plate. In microwave, heat on HIGH 2 to 4 minutes or until light golden brown, stirring every minute. Cool completely. In a amall bowl combine brown sugar and cinnamon. Add to oat mixture, mix well.
- For oatmeal, bring milk and cinnamon to a boil in medium saucepan; stir in oats.
- Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats, stirring occasionally.
- Gently stir in blueberries; Continue cooking, until blueberries are heated through and most of liquid is absorbed, about 1 minute.
- Spoon oatmeal into bowls. Sprinkle topping over oatmeal.