Cooking News
My Favorite Fall Breakfast
Here on the West Coast, the weather is already turning to fall. The air is crisp, the leaves are yellow and I start craving something warm at breakfast time. I love to make a large batch of spiced-up oatmeal for breakfast – it’s a comforting way to start my morning when the weather outside may be less-than inviting.
The recipe below contains my favorite oatmeal additions, but play around with different types of fruit and nuts to make your favorite flavor profile. And if you don’t like the crunch of whole nuts in your oatmeal, try stirring in a small amount of peanut or almond butter for some added protein.
Make a big batch of oatmeal at the beginning of the week and store in a Tupperware container in the fridge. Portion out a serving each morning for breakfast and you’ll have delicious, oatmeal all week long.
Ingredients:
The following recipe is for one serving of oatmeal. Double or triple the recipe if making more than one serving for the week.
Oatmeal, cooked per directions on the box, using water
½ apple, cut into small cubes
7-10 almonds, chopped
1-2 Tablespoons dried cranberries
1 Tablespoon ground flax seed
½ teaspoon cinnamon
½ teaspoon brown sugar
Skim milk
Directions:
Cook oatmeal according to directions on the box. (Using water instead of milk to prepare the oatmeal decreases the calories in the dish.) While oatmeal is cooking, chop apple and almonds. Stir apple, almonds, dried cranberries, ground flax seed, cinnamon and brown sugar into cooked oatmeal. If desire thinner consistency, add skim milk.
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