Prep 0 mins
Cook 12 mins
Donate your boxed instant oatmeal to a food bank. Old fashioned oatmeal is the ticket. From www.aicr.org.
- 1 cup oatmeal
- 1 cup pear juice
- 1 bartlett pear, peeled, seeded and grated
- 1 teaspoon ground cinnamon
- 1 pinch salt
- 3 tablespoons raisins (or golden raisins)
- 1⁄2 cup low-fat vanilla yogurt
- Note: I also tested this recipe using canned pears in their own juice and think canned pears would be a suitable substitute for fresh.
- In a cast iron skillet on medium-high (depends on your range)heat dry roast the oatmeal and cinnamon for approximately 4-5 mintes. DO NOT burn. Remove pan from heat.
- In a saucepan combine the pear nectar with 3/4 cup water. Cook slowly over medium heat just until bubbles appear around the edges. DO NOT boil.
- Add the toasted oats, the grated pear, and salt. Cook mixture stirring constantly, until the oats are tender; about 10-12 minutes.
- Stir in the raisins just before serving.
- Top each serving with a dollop of yogurt.
This was nice, the toasting of the oats is a different step I haven't used before, I used canned pears & sultanas & served with yoghurt for a nice filling brekky!
Well, I burned the cinnamon. LOL. But I was able to sift it out of the un-burned oats. I wouldn't try toasting the cinnamon again, but otherwise this recipe was perfect! I used 4 canned pear halves. It is especially nice with the yogurt. Thanks for posting!