One of our ‘go to’ breakfast meal plans consists of Oatmeal, Toast, Yogurt and a Banana.
We make larger batches of oatmeal and then heat them up each morning as we need them.
We prefer the Sultana raisins over Thompson because they plump up nicely. This is also why we put them in with the boiling water, so they’ll get nice and juicy.
By adding the eggs, the oatmeal seems to be more satisfying and we don’t feel hungry as quickly.
Here is our recipe for Eggy Oatmeal :
4 2/3 cup of water
1/2 cup sultana raisins
2 2/3 cup of quick oatmeal (the 3-5 minute kind)
1 tablespoon of cinnamon
3 eggs, whisked
Place water and raisins in medium saucepan and set on stovetop burner on high heat. Once the water is boiling add the oatmeal and cinnamon, stirring so you do not have any lumps. Reduce the heat to low and cook for about 4 minutes, stirring occasionally.
Turn the heat back up to medium and slowly add about 1/3 of the whisked egg mixture, stirring well to ensure it is evenly distributed and doesn’t cook into clumps to fast, then add another 1/3 of the eggs and continue stirring. Then add the remaining egg and continue cooking, stirring constantly for approximately 2-4 minutes, until all the egg looks cooked and well incorporated. Reduce heat if mixture is ‘spitting’ at you.
Your oatmeal is then ready to serve, place into individual bowls and top with Splenda Brown Sugar Blend* (sweetened with Sucralose) and 1% Milk. (or whatever you prefer).
Serve with a side of Whole Wheat Bread, Becel Olive Oil Margarine* and a Banana.
Play around with other additives for your oatmeal to suit your need/taste – dried cranberries, flax seed, chia seeds, hemp seeds, etc.
To reheat: measure approx. 1/2 cup portion of the oatmeal in a ceramic cereal bowl and use 1 serving reheat setting. Results will vary depending on your microwave. Please be careful when removing hot oatmeal from the microwave. Then add Brown Sugar Substitute and Milk (if desired) and enjoy.