Cinnamon roll oatmeal – one serving

Amy D.

¼ cup old fashioned oats (heaping and firmly packed into measuring cup)
2/3 cup water (cold)

Microwave 2 minutes on high power

Wait about 1 minute, then lightly stir in 1 firmly packed tablespoon of light brown sugar and about ½ teaspoon of cinnamon and about 1 tablespoon milk (or less if you like really thick oatmeal)

Don’t stir too much or the oatmeal ends up starchy and tastes nasty!

Other combinations I make frequently:

Blueberry Muffin Oatmeal
Substitute White sugar for brown sugar, omit cinnamon, still add the milk and add a small handful of frozen blueberries

Apple Pie Oatmeal
Substitute white sugar for brown sugar, still add cinnamon, milk and add a handful of chopped fresh or frozen apples – I like Fuji or Granny Smith best

Pecan Maple Oatmeal
Substitute maple syrup (real, although pancake syrup is ok I guess – I don’t like it, but it still tastes ok) for milk, add a handful of chopped pecans and the cinnamon

Peach Cobbler Oatmeal
Substitute white sugar for brown sugar, still add cinnamon, and a handful of frozen peaches, drizzle milk on top

Strawberry Shortcake Oatmeal
Substitute white sugar for brown sugar, omit cinnamon, and a handful of frozen strawberries, drizzle milk on top

The add-ons are endless – (1) brown sugar, chopped pecans, yellow raisins with cinnamon and nutmeg (2) white sugar, chopped apples with walnuts, craisins, cinnamon and nutmeg

Sometimes I don’t stir the milk into the oatmeal and just drizzle it on top. It is yummy and ends up tasting kind of like vanilla ice cream on top.

I like to have cinnamon in my oatmeal since it helps stabilize blood sugar. I don’t bother with salt, since it doesn’t change the flavor much for these recipes of oatmeal. A key to having good oatmeal instead of soupy, glue-like is to stir it as little as possible. If your water is hot to start off it affects the texture too. Cold water is better and leaves the oatmeal with some texture.