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Prep 3 mins
Cook 8 mins
This is a tasty recipe I found and adapted from the Busy People's Low-Fat Cookbook by Dawn Hall. It is 4 points if prepared as directed. If you use Splenda the recipe would be 3 points.
- Bring the water and salt to a boil on high heat in a Dutch oven.
- Add the oats.
- Reduce the heat to medium, keep the oats boiling for 5 minutes, stirring occasionally.
- Remove from heat.
- Add the remaining ingredients plus the powdered sugar if preferred.
- Stir until well mixed.
- Cover and let sit for 2 minutes longer.
- Serve while hot.
- This will also keep in the refrigerator to be reheated for additional breakfasts.
- The leftovers could also be used in a bread pudding.
I made 2 servings of this and it was really good. I like that it is only lightly sweet. I followed another reviewer and topped it with sliced almonds.
Very good, though a little sweet for my taste. I will definitely make this again but will reduce the powdered sugar to 0.5 cup next time. Also, I prefer my oatmeal a little thicker so I will add a couple of minutes to the cooking time next time (my bag of oatmeal advises "10 minutes or until desired thickness is reached.") I also would like to try this with other pie filling flavours. I had it for breakfast the morning after cooking -- it reheated very well in the microwave with a couple of tablespoons of water added. Great breakfast for a cold morning and really gets you going!
this was really good - next time i'll have to scale it down though, i ate it about 6 times...and still had 1/2 of it leftover that ended up being thrown out, because i was afraid it had gone bad - i used the splenda suggestion, but threw it in the entire batch right after it was cooked