Fruity Oatmeal

by Millie Bentley

Greetings. Mornings are somewhat chilly this spring so a nice warm bowl of oatmeal feels good. Tastes good, too! Sometimes one doesn’t have time (or want to take the time) to make oatmeal for one person, so it’s good to make a large pot and portion it out during the week. The following recipe makes 4 single servings, but can be doubled or cut down. One note about the flax seed. I used to sprinkle flax seeds over salads, in oatmeal, etc. Thought I was being very healthy, but learned that the seeds were going though untouched; they must be ground to gain any benefit. Oh, well. I like the tiny crunch of whole flax seeds. One nice thing about this recipe is that ingredients may be added or changed to suit your taste – or whatever is in your pantry.
Fruity Oatmeal
1 cup old-fashioned or rolled oats (not instant)
4 cups water
1/4 teaspoon salt (optional)
1/4 cup flax seed
1/2 cup raisins or other dried berries
2 dried apricots or peaches, chopped
1 teaspoon cinnamon
Maple syrup or brown sugar (optional)
Put all ingredients, except syrup and/or brown sugar, into a large saucepan and stir well. Bring to a boil, reduce heat to lowest possible, cover and simmer for 20 minutes. Remove from heat and let stand, covered, for about 20 minutes. Place desired portion in serving bowl and garnish with syrup or brown sugar if desired. Makes 4 servings. Refrigerate any remaining oatmeal to be reheated for tomorrow or the next day. Yumm! Yumm!
Until next week, dear Reader, vaya con Dios.

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