Berry Almond Crumble Oatmeal
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.
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
3 cups fat-free milk or lowfat soy drink
1 1/2 teaspoons ground cinnamon
2 cups quick or old fashioned, uncooked oats
1 cup frozen (do not thaw) or canned (drained) blueberries
- 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 (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.