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Berry Almond Crumble Oatmeal

TOPPING
1/2 cup QuakerŽ Oats (quick or old fashioned, uncooked)
1/4 cup sliced almonds
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon

OATMEAL
3 cups fat-free milk or lowfat soy drink
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt (optional)
2 cups QuakerŽ Oats (quick or old fashioned, uncooked)
1 cup frozen (do not thaw) or canned (drained) blueberries


  1. 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.
  2. For oatmeal, bring milk, cinnamon and salt 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.
  3. Spoon oatmeal into five cereal bowls. Sprinkle topping over oatmeal.

5 SERVINGS

NUTRTIRION INFORMATION: 1/5 of recipe
Calories 370, Calories From Fat 60, Total Fat 7g, Saturated Fat 0g, Cholesterol less than 5mg, Sodium 90mg, Total Carbohydrates 68g, Dietary Fiber 6g, Protein 13g.

Cook's Tips: 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. 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.