autumn fruit and nut oatmeal

$0.54 per bowl

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

Autumn Fruit and Nut Oatmeal

autumn fruit and nut oatmeal
 
Prep time
Cook time
Total time
 
Total Cost: $0.54 per bowl
Serves: 1
Ingredients
  • 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
Instructions
  1. Place ½ cup oats and 1 cup water in a microwave safe bowl. Microwave for one minute, stir then microwave for another 30 seconds.
  2. Stir the cinnamon into the oatmeal and top with the chopped apple, walnuts, cranberries and a drizzle of maple syrup.
Notes
I chopped one apple and kept the rest in a re-sealable container in the fridge so that it was ready to go for the next three mornings.

 

winter fruit and nut oatmeal

Other Oatmeal Recipes:

Pumpkin Spice Oatmeal

Pear Ginger Steel Cut Oats

Indian Spiced Oats with Coconut Milk

Gingerbread Steel Cut Oats

Blueberry & Banana Yoatgurt

Egg “sandwich” recipes… oh how I’ll miss you.

Egg Florentine Quesadilla

Chili Garlic Breakfast Quesadilla

Jalapeno Hummus Breakfast Sandwich

Asparagus Breakfast Wrap

autumn winter fruit and nut oatmeal

6 Comments

  1. Morgan says:

    Do you think this would work uncooked as a muesli? I find I don’t really enjoy cooked oats but do enjoy uncooked.
    Thanks!

  2. Michelle says:

    Beth, this is delicious. I love your baked oatmeal dishes and was wondering if this one could be converted to a baked dish?

  3. Hi there! Great post (and healthy eating inspiration!). I’m the health and fitness blogger for Glamour magazine. Will be linking to this post tomorrow. Will give you credit for the photo and send some traffic your way. Thanks much!

  4. Anonymous says:

    My husband has high cholesterol and you needn’t quit your eggs, just moderate. BUT oatmeal on a daily basis, either straight up, soaked overnight in yogurt or milk, or put in a smoothie took his cholesterol into normal levels. So eat up!

  5. Maura says:

    Hey Beth,
    I totally feel you about the cholesterol thing, but I have some great news: egg substitute doesn’t have cholesterol, so you can use it to make your beloved breakfast sandwiches (I also recommend frittas with your favorite vegetables) OR you can kick egg products altogether and have a savory oatmeal. Think of oatmeal like rice, grits/polenta, and maybe even pasta and toss with your favorite ingredients. Last week I had oatmeal with broccoli florets, a handful of fat free mozzarella cheese, and a sprinkle of Tony’s — YUM! I found that Chowhound has a whole thread on savory oatmeal, and I’m sure you can find even more across the Web. Hope this helps, and don’t be down — you rock and will get your cholesterol under control!
    Maura
    P.S. I eat a sweet version of oatmeal 99 percent of the time and basically just use a variation of your process above with whatever fruit I have on hand: golden raisins and bananas with or without walnuts are good, blueberries without the cinnamon are also divine.

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