Eating a variety of grains and fruit not
only ensures that you get more nutrients, but also helps make
breakfast more interesting.
Creamy
Maple Cranberry Oatmeal
- 3 1/2 cups fat-free or
low-fat milk
2 cups Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup dried cranberries
1/3 cup Aunt Jemima® Syrup, regular or light
1/4 cup toasted wheat germ
- In medium saucepan, bring
milk to a gentle boil. (Watch carefully.) Stir in oats, cranberries
and Aunt Jemima® Syrup. Return to a boil; reduce heat to
medium. Cook 1 minute for quick oats, 5 minutes for old fashioned
oats or until most of milk is absorbed, stirring occasionally.
Let stand until desired consistency. Stir in wheat germ.
- Spoon oatmeal into four
cereal bowls. Drizzle with additional syrup, if desired. Serve
with milk or yogurt, if desired.
Makes 4 servings.
Cook's Note: Freeze single
servings of cooked oatmeal in small resealable freezer bags.
Thaw in refrigerator overnight. Transfer to microwave-safe bowl.
Microwave, covered, on DEFROST until hot, stirring once or twice.
Microwave Directions: In
3-quart microwaveable bowl, combine all ingredients except wheat
germ. 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. Let stand until desired consistency. Stir in wheat
germ.
Nutritional Information
Per Serving: 1/4 of recipe; Calories: 360 18% Calories from Fat:
32 Total Fat: 3.5 5% Saturated Fat: 0.5 4% Trans Fat: 0 Cholesterol:
5 1% Sodium: 130 5% Total Carbohydrate: 71 24% Dietary Fiber:
5 21% Sugars: 33 Protein: 15 29% Vitamin A: 446 8% Vitamin C:
0 0% Calcium: 290 30% Iron: 2 15%
Dietary Exchange: starchbread:2;
milk:1 nonfat; fruit:2
Recipe and photograph provided
courtesy of The Quaker Oats Company.
