Cherry Oatmeal
- Ready In:
- 11mins
- Ingredients:
- 6
- Serves:
-
7
ingredients
- 6 cups water
- 1⁄4 teaspoon salt (optional)
- 3 cups old fashioned oats
- 1 teaspoon almond extract
- 1 (21 ounce) can light cherry pie filling
- 3⁄4 cup powdered sugar (I prefer using individual packets of Splenda in each individual serving)
directions
- 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.
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Reviews
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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!
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I just made this recipe this am for Father's Day. It was a huge hit! Everyone loved it and it makes a ton and would do well at a brunch in a crockpot to stay warm. The only subbing I did was I used 1/2 cup brown sugar instead of the powdered sugar. I also put slivered almonds on top. I will make again for sure!
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Tweaks
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I just made this recipe this am for Father's Day. It was a huge hit! Everyone loved it and it makes a ton and would do well at a brunch in a crockpot to stay warm. The only subbing I did was I used 1/2 cup brown sugar instead of the powdered sugar. I also put slivered almonds on top. I will make again for sure!
RECIPE SUBMITTED BY
Amber of AZ
Phoenix, Arizona
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