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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 Oatmeal

Topping:

1/2 cup quick or old fashioned, uncooked oatmeal

1/4 cup sliced almonds

1/3 cup firmly packed brown sugar

1/2 teaspoon ground cinnamon

 

Oatmeal:

3 cups fat-free milk or lowfat soy drink

11/2 teaspoons ground cinnamon

2 cups quick or old fashioned, uncooked oats

1 cup frozen (do not thaw) or canned (drained) blueberries

1. 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.
2. 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.
3. Spoon oatmeal into five cereal bowls. Sprinkle topping over oatmeal.

Makes 5 servings.

Cooking tips:

* 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.

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