Summermorningoatmeal Recipes
SUNDAY MORNING OATMEAL
Steps:
- Heat the milk plus 2 cups of water in a medium saucepan until it starts to simmer. Add the oatmeal and salt, bring to a boil, then lower the heat and simmer for 4 to 5 minutes, stirring occasionally, until thickened. Off the heat, stir in the banana, cherries, and raisins. Place the lid on the pot and allow to sit for 2 minutes. Serve hot with maple syrup or brown sugar and extra milk.
Nutrition Facts : Calories 299 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 9 milligrams, Sodium 283 milligrams, Carbohydrate 58 grams, Fiber 5 grams, Protein 8 grams, Sugar 29 grams
SUMMER OATMEAL
Make and share this Summer Oatmeal recipe from Food.com.
Provided by yogabead
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- mix all ingredients, cover and refrigerate 8 hours or overnight.
- Serve cold, with milk if desired.
Nutrition Facts : Calories 229.8, Fat 6.6, SaturatedFat 3, Cholesterol 15.9, Sodium 58.9, Carbohydrate 33.6, Fiber 4.4, Sugar 6.1, Protein 9.6
SUMMER OATMEAL
Even though this says "summer" it's something that we eat year round. The biggest reason is that this is a lacto-fermented grain. Lacto-fermentation is good for several reasons, but we focus on the fact that it neutralizes unhealthy chemicals found in grains and adds beneficial micro-organisms to our oatmeal. This makes our morning bowl of oatmeal more digestible and increases the healthy flora in our intestinal tracts. Prior to treating our oatmeal this way, my daughter had a very hard time digesting grains. After learning how to lacto-ferment grains, she will eat bowls of the stuff in the morning. I add sweetener to the fruit, which I know isn't always a great thing, but do what suits you best. We double the recipe and make two batches a week for my two kids and I, so clearly this is a staple in our house.
Provided by Akikobay
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a saucepan, mix the fruit with the sugar and simmer gently.
- Simmer only until the fruit is soft and the sugar is dissolved. Remove from the burner and cool until the fruit is body temperature or less.
- In a bowl that you can store in the refrigerator, mix yogurt and uncooked oatmeal.
- After the fruit has cooled sufficiently, stir it gently into the oatmeal-yogurt mixture.
- Refrigerate this for at least 7 hours.
- For fruit, we use frozen blueberries, blackberries, and peaches. I do not recommend pineapple or other highly acidic fruit. We also are not fond of strawberries in this.
- We use homemade yogurt cultured from a very old Caspian sea culture (it's a bit runnier than standard yogurts).
- For sweetener, I use either brown sugar, maple syrup, honey, or cactus honey powder.
- Add spices and dried fruit or nuts as desired.
- I also will use a roasted whole seven-grain cereal in this recipe, but it requires closer to 12 hours to soften the grains.
Nutrition Facts : Calories 238, Fat 7, SaturatedFat 3.7, Cholesterol 21.2, Sodium 79.8, Carbohydrate 34.7, Fiber 2.6, Sugar 16.9, Protein 10
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