Cinnamon and Raisin Oats

I'mPat's Note:

From Australian BH&G Diabetic Living issue 12 2007.

• Total Time: 13 mins
• Prep Time: 5 mins
• Cook Time: 8 mins

Ingredients:

Servings: 2

• 250 ml skim milk (1 cup)
• 1 tablespoon sugar (or equivalent sugar substitute such as Splenda)
• 45 g instant oats (1/2 cup)
• 1 1/2 tablespoons raisins
• 1/2 teaspoon cinnamon
• ground cinnamon, extra to serve (optional)

Directions:

1. In a medium saucepan, combine the milk and sugar and bring to the boil over medium heat.
2. Stir in the oats, raisins and cinnamon and cook uncovered stirring often for 2 to 3 minutes or until thickened.
3. Divide between serving bowls and sprinkle with extra cinnamon if desired.

Reviews

[HokiesLady]

I really enjoyed this for breakfast. I made a small change in that I used dried cranberries in place of the raisins. Perfect combination of flavors and a nice texture to the oats. Thanks Pat for a great recipe! Made for your win during the Healthy Choices holiday tag special.

[Sydney Mike]

I did make several changes to the recipe, but nothing substantial, I thought! First of all it makes enough for one of us, so I doubled it for two! I also increased the raisins (1/2 cup for 2 of us) & left out the sugar since we like a bit of brown sugar on the top! And the recipe does make for a very nicely satisfying breakfast! Thanks for sharing it! [Made & reviewed in Make My Recipe tag]

[Nif]

This was a nice warm breakfast today! I made exactly as directed with a little sprinkling of brown sugar on top. Perfect for a chilly Fall day! Thanks Pat!