A yummy bowl of cinnamon-scented oatmeal
with blueberries topped with a crunchy almond oat streusel. Eating
a variety of grains not only ensures that you get more nutrients,
but also helps make your meals and snacks more interesting.
Berry Almond Crumble
- 1/2 cup quick or old fashioned, uncooked
- 1/4 cup sliced almonds
- 1/3 cup firmly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 3 cups fat-free milk or lowfat soy drink
- 1 1/2 teaspoons ground cinnamon
- 2 cups quick or old fashioned, uncooked
- 1 cup frozen (do not thaw) or canned (drained)
- For topping, combine oats and almonds
in medium skillet. Cook over medium-low heat 4 to 6 minutes,
stirring occasionally, until both are lightly browned. Cool completely.
- In small bowl, combine brown sugar and
cinnamon. Add oat mixture; mix well.
- For oatmeal, bring milk and cinnamon to
a boil in medium saucepan; stir in oats. Return to a boil; reduce
heat to medium. Cook 1 minute for quick oats, 5 minutes for old
fashioned oats, stirring occasionally.
- Gently stir in blueberries. Continue cooking,
until blueberries are heated through and most of liquid is absorbed,
about 1 minute.
- Spoon oatmeal into five cereal bowls.
Sprinkle topping over oatmeal.
Makes 5 servings.
* To toast oats and almonds in microwave
oven, combine oats and almonds in glass pie plate. Heat on high
2 to 4 minutes or until light golden brown, stirring every minute.
Cool completely. Proceed as directed above.
* To toast oats and almonds in the oven,
heat oven to 350°F (175°C). Place oats in shallow baking
pan. Bake 5 minutes, stirring once. Add almonds and continue
baking 5 minutes, stirring occasionally, until oats and almonds
are golden brown. Cool completely. Proceed as directed above.
Nutritional Information Per Serving: Serving
Size: (1/5 of recipe) Calories: 300 15% Calories from Fat: 52
Total Fat: 6 9% Saturated Fat: 1 4% Trans Fat: 0 Cholesterol:
5 1% Sodium: 70 3% Total Carbohydrate: 54 18% Dietary Fiber:
6 23% Sugars: 23 Protein: 12 23% Vitamin A: 317 6% Vitamin C:
1 1% Calcium: 242 25% Iron: 3 15%
Dietary Exchange: starch/bread:2; milk:1/2
non-fat; fruit:1; fat:1/2
Recipe and photograph provided courtesy
of The Quaker Oats Company and the Grain Foods Foundation; through
ECES, Inc., Electronic Color Editorial Services.