Creamy Maple Cranberry Oatmeal
Eating a variety of grains and fruit not only ensures that you get more nutrients, but also helps make breakfast more interesting.
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 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.
Tip: 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.