Home

Oatmeal

Topping

  • 1/2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/4 Cup(s) sliced almonds
  • 1/3 Cup(s) firmly packed brown sugar
  • 1/2 Teaspoon(s) ground cinnamon

Cooking Instructions

For topping, combine oats and almonds in medium skillet. Cook over medium-low heat 4 to 6 minutes, stirring occasionally, until both are lightly browned. Cool completely. In small bowl, combine brown sugar and cinnamon. Add oat mixture; mix well. For oatmeal, bring milk and cinnamon to a boil in medium saucepan; stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats, stirring occasionally. Gently stir in blueberries. Continue cooking, until blueberries are heated through and most of liquid is absorbed, about 1 minute. Spoon oatmeal into five cereal bowls. Sprinkle topping over oatmeal.

COOK NOTE:

  • To toast oats and almonds in microwave oven, combine oats and almonds in glass pie plate. Heat on HIGH 2 to 4 minutes or until light golden brown, stirring every minute. Cool completely. Proceed as directed above.
  • To toast oats and almonds in the oven, heat oven to 350°F. Place oats in shallow baking pan. Bake 5 minutes, stirring once. Add almonds and continue baking 5 minutes, stirring occasionally, until oats and almonds are golden brown. Cool completely. Proceed as directed above.

  • RATINGS & REVIEWS


    Vanishing Oatmeal
    Raisin Cookies

    GET RECIPE

    No-fuss breakfasts for
    on-the-go mornings

    MAKE OVERNIGHT OATS

    Get product news, special offers, delicious recipes, and more.