No need to turn to boring packaged oatmeal with flavor mixes, which are surprisingly high in sodium. Instead, whip up a quick breakfast with fresh fruit and indulgent sweet touches. The amount of water here yields thick, hearty oatmeal; if you prefer yours looser, use 1 cup of water. This bowl might be the ultimate mix of sweet, salty, and crunchy. The apples, dates, brown sugar, and maple syrup are perfectly balanced by the bacon and salt. Missing an ingredient? Don’t like a certain addition? Don’t be afraid to mix it up and add in what you already have at home.
3/4 cup water
1/2 cup old-fashioned rolled oats
Dash of salt
2 tablespoons diced peeled Fuji apple
1 1/2 teaspoons chopped dried dates
1/4 teaspoon brown sugar
1 center-cut bacon slice, cooked and crumbled
1 1/2 teaspoons maple syrup
Est. added sugars 7g
How to Make It
Bring 3/4 cup water to a boil in a medium saucepan. Stir in oats and dash of salt. Reduce heat and simmer 5 minutes, stirring occasionally. Remove pan from heat.
Combine apple, dates, sugar, and crumbled bacon in a small bowl; toss to combine. Swirl maple syrup into warm oatmeal; top with relish.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice