This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
Servings = 1 | Serving size =about 1 cup
Cooking Time = 15 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16.
This recipe does not make very good leftovers.
|1/2 cup||quick oats|
|1/2 cup||2% milk|
|1 1/2 tsp||light brown sugar|
|1 tsp||unsalted butter|
Place a medium sized stainless steel skillet over medium-high heat. Add the oatmeal and cook the about 5 minutes, stirring very frequently.
The little bits of oatmeal can burn if you're not careful, so it's important to stir frequently. Reduce the heat to medium if it looks like it's cooking too fast. When it smells a little like cooked popcorn it is ready. The oatmeal will be a golden brown about the color of toast.
Remove the pan from the heat and add the water. The water will boil up, and as it settles down to a simmer, put the pan over low-medium heat. Add the milk, salt and sugar.
Cook for about five more minutes and swirl the pan frequently. The oatmeal is done when nearly all of the liquid has cooked away. At that point add the teaspoon of light spread and stir until it melts. Serve.
Serving size = 1 cup
Servings = 1
Amount Per Serving
|Calories 265||Calories from Fat 58|
|% Daily Value|
|Total Fat 7g||10%|
|Saturated Fat 2g||12%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 40g||13%|
|Dietary Fiber 4g||16%|
|Vitamin A 5%||Vitamin C 2%|
|Calcium 20%||Iron 11%|
|Vitamin K 3 mcg||Potassium 82 mg|
|Magnesium 390 mg|