There is nothing better than a warm bowl of perfectly spiced oatmeal in the morning. The blend of sweet, creamy, and nutritious makes is all the better. I’ve never really understood the attraction of those instant oatmeal packets that Quaker Oats sells at the grocery store. They have a bunch of ingredients that I can’t pronounce, they are much more expensive, they don’t come with enough for a full breakfast-sized serving, and it takes me just as much time to make them. What could be easier to make than oatmeal? To kick it off, the boxes always go on and on about oatmeal’s ability to cut cholesterol, but the serving size in each packet only has 1/3 of the soluble fiber recommended by the American Heart Association.
During the week, I make my oatmeal in the microwave for speed, but it is infinitely better when you make oatmeal on the stove. It gets much creamier, and makes the house smell sweet in the morning.
Warm and Fuzzy Maple Cinnamon Oatmeal:
- 3/4 c. oatmeal (I use the quick cook variety, which is different from instant, regular or steel cut, so you may need to change the recipe if you use any of those)
- 1 1/2 c. milk or soy milk
- 1 to 2 Tbs. maple syrup (Definitely use real syrup!)
- 1 or 2 dashes of cinnamon
- 1 dash of salt
Put everything in a sauce pan and stir until you get tired of stirring, adding more milk as necessary. The longer you stir, the creamier it will be, but I usually stop at around 5 or 10 minutes.
If you want to make it in the microwave, put it in for 2 minute on high.
I know that this sounds like more work than the packets, but after you’ve made it a couple times, you can do it by sight, and won’t need to measure everything out. Once you get to that point, you will never look back.
If you like this recipe, you might want to try: