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Flavored with dried fruits, honey, and spices, this oatmeal can be prepared up to three days ahead, so virtually no morning prep time is required. When you’re ready for breakfast, your breakfast is ready for you.
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INGREDIENTS
1 6-oz. carton plain low-fat yogurt
1/4 tsp. apple pie or pumpkin pie spice
1/2 cup assorted dried fruit, such as cranberries; blueberries; snipped apples; apricots, or plums (prunes); and/or dried fruit bits
1/3 cup coarsely chopped almonds, toasted
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DIRECTIONS
1. In 2-quart saucepan combine water and oats. Bring to boiling; reduce heat. Simmer, uncovered, 8 minutes (oats will not be tender). Remove from heat; transfer to mixing bowl. Cool 5 minutes. Stir in milk, yogurt, 2 tablespoons honey, apple pie spice, salt, and dried fruits. Cover; chill 12 hours or up to 3 days.
2. To serve*, heat oatmeal in saucepan over low heat 10 minutes. Stir in the remaining 1 tablespoon honey. Divide among serving bowls. Top with almonds and sliced banana. Makes 3-1/4 cups (5, 2/3-cup servings).
3. *Note: Oatmeal may be served at room temperature; let stand 15 minutes before serving.
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This sweet fruit casserole, topped with a crunchy oat and nut topper, can be served at breakfast or for dessert.
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INGREDIENTS
4 cups unpeeled, chopped cooking apples
2 tablespoons all-purpose flour
3 single-serving envelopes instant oatmeal with spice
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter or margarine, melted
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DIRECTIONS
1. In a 12×7-1/2×2-inch (2-quart rectangular) baking dish, combine apples and the 2 cups cranberries. Mix granulated sugar and the 2 tablespoons flour; toss with fruit.
2. In bowl, combine oatmeal, the 3/4 cup pecans, the 1/2 cup flour, and the brown sugar. Stir in butter. Spoon over fruit mixture in casserole.
3. Bake, uncovered, in a 350 degree F oven for 45 minutes. Garnish with additional cranberries and additional pecans, if you like. Serve at breakfast, topped with cream or over vanilla ice cream. Makes 8 servings.
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Oats and fruit make for a high fiber, filling breakfast casserole.
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INGREDIENTS
2-1/2 cups regular rolled oats
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
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1/4 cup packed brown sugar
2 cups fresh fruit (such as blueberries; peeled, cored, and chopped pears or apples; or chopped strawberries)
Plain or vanilla low-fat yogurt or milk or cream
DIRECTIONS
1. Preheat oven to 400 degree F. In a large mixing bowl stir together rolled oats, oat bran, steel-cut oats, baking powder, salt, and cinnamon; set aside.
2. In a medium bowl stir together milk, egg, applesauce, oil, and sugars; add to oat mixture, stirring until combined. Turn into a lightly greased 2-quart souffle dish or casserole.
3. Bake, uncovered, for 20 minutes. Stir mixture. Gently fold in fruit. Bake, uncovered, for 20 minutes more or until top is lightly browned. Spoon into bowls. Serve with yogurt, milk, or cream. Makes 6 to 8 servings.
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This recipe comes alive with vegetables and spiciness, transforming healthy creamed wheat into something as flavorful as it is hearty. (Adapted from Betty Crocker’s Indian Home Cooking by Raghavan Iyer; Hungry Minds, Inc., 2001.)
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INGREDIENTS
1 teaspoon black or yellow mustard seeds
1/4 cup cashews, chopped (1 1/4 ounces)
1/4 cup dried yellow split peas, (chana dal)
1 small onion, finely chopped (1/2 cup)
1 tablespoon finely chopped fresh ginger
2 medium red potatoes, peeled and cut into 1/4-inch dice
2-3 fresh Thai, serrano or cayenne chiles, seeded and finely chopped
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1/2 teaspoon ground turmeric
1 cup wheat cereal, (farina), such as Cream of Wheat (not instant)
1 medium tomato, chopped (3/4 cup)
2 tablespoons chopped fresh cilantro
DIRECTIONS
1. Heat oil and mustard seeds in a medium saucepan over medium-high heat. Once seeds begin to pop, cover the pan and wait until the popping stops. Add cashews and yellow split peas; stir-fry until golden brown, about 30 seconds. Add onion and ginger; stir-fry until the onion is golden brown, 2 to 3 minutes.
2. Stir in water, potatoes, peas, chiles, salt and turmeric; bring to a boil. Reduce heat to medium-low, cover and simmer until the potatoes are tender, 5 to 6 minutes. Stir in wheat cereal; simmer, covered, until all the water is absorbed, 3 to 4 minutes. Stir in tomato and cilantro. Cover and simmer until the tomato is warm, 1 to 2 minutes. Serve.
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There may be as many versions of muesli as there are breakfast cereals, but this one’s modeled after the original Swiss wake-you-up–a combination of overnight-soaked grains, nuts, dried fruit and yogurt. Make it the night before and you’ll have breakfast ready when you are.
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INGREDIENTS
1/2 cup low-fat plain yogurt
1/2 cup unsweetened or fruit-juice-sweetened cranberry juice
6 tablespoons old-fashioned rolled oats, (not quick-cooking or steel-cut)
2 tablespoons dried cranberries
1 tablespoon unsalted sunflower seeds
1/4 teaspoon vanilla extract
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DIRECTIONS
1. Combine yogurt, juice, oats, cranberries, sunflower seeds, wheat germ, honey, vanilla and salt in a medium bowl; cover and refrigerate for at least 8 hours and up to 1 day.
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Cinnamon, sugar, milk, and eggs are mixed with oatmeal to create this hearty breakfast casserole.
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INGREDIENTS
1/2 cup packed brown sugar
Milk or half-and-half (optional)
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DIRECTIONS
1. Lightly butter a 1-1/2-quart casserole; set aside. For oatmeal, in a medium saucepan, bring water and 1/8 teaspoon salt to boiling. Slowly stir in oats. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes for quick-cooking rolled oats or 5 to 7 minutes for regular rolled oats or until most of the water is absorbed and the oats are tender, stirring occasionally. Set aside.
2. In a small bowl, whisk milk and eggs until well combined; set aside. In another small bowl, stir together brown sugar, baking powder, cinnamon and 1/4 teaspoon salt. Stir brown sugar mixture into oatmeal. Fold egg mixture into oatmeal mixture. Pour oatmeal mixture into prepared casserole.
3. Bake, uncovered, in a 350 degree F oven for 30 to 40 minutes or until center is just set and a cinnamon-sugar crust forms on top. Cool about 30 minutes. Serve warm with additional milk or half-and-half, if you like. Makes 4 to 6 servings.
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Who can pass up chocolate for breakfast? If blueberries aren’t one of your favorite fruits, substitute another fruit.
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INGREDIENTS
2 oz. bittersweet chocolate, coarsely chopped
2 ripe medium bananas, peeled, halved and split lengthwise
2 6-oz. cartons vanilla lowfat yogurt or 2 cups vanilla frozen yogurt
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DIRECTIONS
1. In a small saucepan heat chocolate just until melted. Or place chocolate in a microwave-safe bowl and heat on 70 percent power (medium-high) for 1-1/2 to 2 minutes, stirring every 30 seconds.
2. In separate bowls place two banana quarters. Top bananas with yogurt, drizzle with melted chocolate, sprinkle with granola, and top with blueberries. Makes 4 servings.
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Topped with a fruit face, this healthy oatmeal casserole is fun for kids to eat .
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INGREDIENTS
1 cup quick-cooking rolled oats
1/2 cup mixed dried fruit bits
1/4 cup refrigerated or frozen egg product, thawed
Mixed dried fruit bits and/or cut-up maraschino cherries
2 tablespoons light pancake and waffle syrup product (optional)
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DIRECTIONS
1. Lightly coat four 10-ounce custard cups with cooking spray; set aside. Stir together the oats and the 1/2 cup fruit bits. Divide oat mixture between the four custard cups. In a medium bowl combine milk, egg product, sugar, vanilla, and salt, stirring to dissolve sugar and salt. Pour milk mixture into the custard cups, dividing evenly. Place custard cups in a shallow baking pan.
2. Bake in a 350 degree F oven for 30 to 35 minutes or until centers are nearly set. Arrange additional dried fruit bits on top of each serving to make a smiling face. Serve warm. If desired, drizzle with syrup. Makes 4 servings.
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Keep this cereal recipe mixed and on hand. Cook one or two servings at a time.
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INGREDIENTS
1 cup regular rolled oats
1 cup quick-cooking barley
1 cup bulgur, cracked wheat, or amaranth seeds
1 cup dried cranberries, snipped dried apricots, or raisins
1/2 cup sliced almonds, toasted
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DIRECTIONS
1. In a large bowl stir together oats, barley, bulgur, cranberries, almonds, sugar, cinnamon, and salt. Cover tightly and store at room temperature up to 2 months or freeze up to 6 months (stir or shake mixture before measuring).
2. For 2 breakfast servings, in a small saucepan bring 1-1/3 cups water to boiling. Add 2/3 cup of the cereal mix. Reduce heat. Simmer, covered, for 12 to 15 minutes or until cereal reaches desired consistency, stirring occasionally. If desired, serve with milk. Makes 4 2/3 cups, 14 (1/3-cup) servings.
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Oats and the soluble fiber that comes with them help moderate blood sugar levels by slowing digestion. They taste great combined with fruits and nuts in this hearty breakfast casserole.
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INGREDIENTS
1 1/2 teaspoons margarine or butter
1/2 cup regular rolled oats
1/2 cup chopped apple or pear
3 tablespoons dried tart cherries or golden raisins
2 tablespoons coarsely chopped walnuts, toasted
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DIRECTIONS
1. Lightly coat a 1-quart casserole with cooking spray; set aside. In a small saucepan bring the milk and margarine to boiling. Slowly stir in oats. Stir in apple, dried cherries, walnuts, vanilla, and salt. Cook and stir until bubbly. Cook and stir for 2 minutes more. Pour into the prepared casserole.
2. Bake in a 350 degree oven for 10 minutes. Sprinkle with brown sugar. Bake about 5 minutes more or until bubbly around the edges. Cool slightly. If desired, serve the warm oatmeal with additional milk. Makes 2 servings.
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