Breakfast for me is usually one of two things: some sort of oatmeal if I’m feeling like a sweet breakfast or some sort of egg sandwich if I’m in a savory mood. Since discovering my super duper high cholesterol last week, I decided that maybe it was time to kick my year long egg sandwich run switch back to good ‘ol oatmeal.
I’ve featured both quick and steel-cut oats on the blog before but I needed to try something new. This recipe for autumn fruit and nut oats isn’t anything super genius but it is delicious, super filling, fiber packed and still very inexpensive. The trick here, as always, is to portion control the expensive ingredients (walnuts and cranberries).
The maple syrup I used to sweeten the dish is, of course, optional as is milk (which I didn’t use).
For a link list of past oatmeal recipes and egg “sandwich” recipes, scroll to the bottom of the post.
Autumn Fruit and Nut Oatmeal
- ½ cup old fashioned oats $0.09
- 1 cup water $0.00
- ¼ apple, chopped (gala) $0.11
- ½ tsp cinnamon $0.05
- 2 Tbsp chopped walnuts $0.21
- 2 tsp dried cranberries $0.06
- 1 Tbsp maple/pancake syrup $0.02
- Place ½ cup oats and 1 cup water in a microwave safe bowl. Microwave for one minute, stir then microwave for another 30 seconds.
- Stir the cinnamon into the oatmeal and top with the chopped apple, walnuts, cranberries and a drizzle of maple syrup.
Other Oatmeal Recipes:
Egg “sandwich” recipes… oh how I’ll miss you.