Recipe by internetnut
My family really enjoyed this oatmeal. When I made this recipe I made a few adjustments. I halved the recipe. I did used frozen strawberries which I cut in chunks. I used Splenda brown sugar substitute. When cooking my milk/water mix it seemed to curdle. I also took some advise of a reviewer and added the strawberries to the milk and water. This seemed to make the mix curdle alot worse. I added my sour cream directly to hot mixture. I got this recipe from Pinching Your Pennies.
Top Review by Maito
This is a great oatmeal! I keep coming back to make it again. Definitely use fresh strawberries and served them on top of the sour cream - then you can retain the freshness and get a little of the three layers in each bite (spread the sour cream out). I love the syrup that the brown sugar makes with the strawberries. I use nonfat sour cream, a tablespoon of sugar, about 9 strawberries and 1.5 tablespoons of sour cream per person. Yum!
- 2 cups quick-cooking oats
- 1 pint strawberry (thawed if frozen)
- 1 3⁄4 cups milk
- 1 3⁄4 cups water
- 4 tablespoons sour cream
- 2 -3 tablespoons brown sugar
- 1⁄4 teaspoon salt
Directions See How It's Made
- Prepare strawberries. The should be hulled and thinly sliced.
- In a medium bowl, combine strawberries and brown sugar and gently stir until all strawberries have sugar on them. Set aside.
- In a medium saucepan over medium heat, bring water and milk and salt to a boil. Immediately add the oats and reduce heat to medium. Stirring occasionally, allow to cool 5 to 6 minutes to desired texture.
- Fill four serving bowls wil oatmeal, leaving room for the topping. Spoon 1 Tablespoon of sour cream on each bowl followed by 1/4 of the strawberries.