Creamy Maple Cranberry Oatmeal |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Another delicious breakfast from Quaker Oats. This one is my favorite yet! It's so much better than storebought oatmeal mixes, and if you use soy milk it's dairy-free! I've also tried using part soy milk and part water to make it a little lighter and using brown sugar in place of the maple syrup, and it still turned out great! Ingredients:
3 1/2 cups milk or 3 1/2 cups soymilk |
1/4 teaspoon salt (optional) |
2 cups oats (quick or old fashioned, uncooked) |
1/2 cup dried cranberries (such as craisins) |
1/3 cup maple syrup |
1/4 cup toasted wheat germ |
Directions:
1. In medium saucepan, bring milk and salt to a gentle boil (Watch carefully).
2. Stir in oats, cranberries, and maple syrup.
3. Return to a boil; reduce heat to medium.
4. Cook 1 minute for quick oats, 5 minutes for old fashioned oats or until most of milk is absorbed, stirring occasionally.
5. Let stand until desired consistency.
6. Stir in wheat germ.
7. Spoon oatmeal into four cereal bowls.
8. Drizzle with additional syrup, if desired.
9. Serve with milk or yogurt, if desired.
10. MICROWAVE DIRECTIONS: In 3-quart microwaveable bowl, combine all ingredients except wheat germ.
11. Microwave on HIGH 6 to 7 minutes for quick oats and 9 to 10 minutes for old fashioned oats or until most of liquid is absorbed.
12. Let stand until desired consistency.
13. Stir in wheat germ.
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