This is so delicious that it went into my book#207955. I love the grapefruit flavor, and the macaroon compliments it very well. I also like that it is lightly sweet. I used one tiny (one inch) macaroon per serving, and it was just the right amount. Plan on using two grapefruits per cup, if you are making fresh juice. Update: I have made this at least 5 more times, it has become one of my favorite quick oatmeals - the flavor is so unique. It is also yummy just plain or with macadamia nuts or a little bit of toasted coconut instead of the macaroon. I have also found that I like my oatmeal thicker, so I have reduced the amount of juice by 25%. Today I didn't have sweetened condensed milk, so I subbed a little milk and sugar, and that worked too. Very versatile!
Yummy and different! I quartered the recipe for one serving. I used Ruby Red grapefruit juice, half-and-half sweetened with some stevia, and topped it with toasted coconut and some chopped dried kiwi for extra sweetness. I think next time I will follow Maito's lead and reduce the liquid a bit for a thicker oatmeal, but I still enjoyed it with the thinner consistency too. I eat oatmeal fairly often, especially in the colder weather, and this recipe will be adding some extra variety to my usual oatmeal rotation. Thanks for posting! Made for PAC Spring 2014
I wasn't sure about changing my traditional morning meal, but this recipe was a pleasant surprise! It was a little tangy, but with a little Splenda it was just right. I didn't have the macaroons so I used toasted coconut. Thanks for posting.
This is very unique and very tasty! I scaled this to one serving, and per another reviewer's suggestion I used toasted coconut unstead of the macaroon and sweetened half-n-half instead of the condensed milk. This is a great change of pace from the "normal" oatmeal - thanks for sharing your recipe! Made for the Best of 2008 event