Tuesday, November 20, 2012
This breakfast requires minimal fuss and it will keep the family full until the main eating event of the day. I've made this a couple of times this month already and I'm planning to make it again for our Thanksgiving breakfast. You can make this with milk or water and it is great both ways. When I make this with water, I top each bowl with a pat of butter as well.
Yield: 5-6 servings
3 cups rolled oats
5 1/2 cups milk or water
2 apples, diced small, about 2 cups
1/2 cup dried cranberries
1/2 cup pecans, chopped
1/2 teaspoon kosher salt
2 medium bananas, sliced
1/3 cup brown sugar
In a medium size saucepan over medium heat, combine the oats, milk, apples, cranberries, pecans and salt. Cook, stirring frequently, until the oatmeal has thickened. This should take about 10-12 minutes. Remove from the heat and stir in the bananas. Scoop into bowls and top with a tablespoon or so of brown sugar. Enjoy!
Click here for printable recipe
ONE YEAR AGO TODAY: Simple Turkey Roasting for Beginners