This recipe just wasn't for me. I may try it again using less ginger and cinnamon. The spices were just too overwhelming.
I was reluctant to try this, something about not liking the way brown oatmeal looks... but I decided to give it a shot anyway. It was a change from ordinary oatmeal. I used a packet of Quaker Organic oatmeal, which is probably closer to 1/3 cup, so I only used 1/2 teaspoon cinnamon and 1 teaspoon of cocoa powder. I'm not sure if it was so acrid because I didn't use hot cocoa mix, but I needed to add a couple of packets of Splenda. Even though I had less than 1/2 cup oatmeal, I still added 1/2 cup of boiling water, and microwaved it for a minute -- TOO LONG!! I had to add more boiling water afterwards. I also didn't use the powdered milk or ginger.
This made a very nice breakfast. To make it more diabetic friendly I used old fashioned oatmeal, coco powder and splenda. Love the cinnamon here, I too skipped the ginger. Will make again. A quick and tasty brekkie.
Yummy breakfast. In cleaning out my pantry I found one packet of instant plain oatmeal. I used mocha cocoa for this and did use the cinnamon but left off the ginger because I thought it would conflict with the mocha-ness. I enjoyed the chocolate and cinnamon taste in my oatmeal this morning. And the sweetness of the cocoa made it plenty sweet for me. One I would happily eat again. Thanks!