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Berry Almond Crumble Oatmeal recipe

Berry Almond Crumble Oatmeal.

A yummy bowl of cinnamon-scented oatmealwith blueberries topped with a crunchy almond oat streusel. Eatinga variety of grains not only ensures that you get more nutrients,but also helps make your meals and snacks more interesting.

Recipe: Berry Almond CrumbleOatmeal

Topping:1/2 cup quick or old fashioned, uncookedoatmeal1/4 cup sliced almonds1/3 cup firmly packed brown sugar1/2 teaspoon ground cinnamonOatmeal:3 cups fat-free milk or lowfat soy drink1 1/2 teaspoons ground cinnamon2 cups quick or old fashioned, uncookedoats1 cup frozen (do not thaw) or canned (drained)blueberries

  • For topping, combine oats and almondsin 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 andcinnamon. Add oat mixture; mix well.
  • For oatmeal, bring milk and cinnamon toa boil in medium saucepan; stir in oats. Return to a boil; reduceheat to medium. Cook 1 minute for quick oats, 5 minutes for oldfashioned 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.

    Makes 5 servings.

    Cooking tips:

    * To toast oats and almonds in microwaveoven, combine oats and almonds in glass pie plate. Heat on high2 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 (175°C). Place oats in shallow bakingpan. Bake 5 minutes, stirring once. Add almonds and continuebaking 5 minutes, stirring occasionally, until oats and almondsare golden brown. Cool completely. Proceed as directed above.

    Nutritional Information Per Serving: ServingSize: (1/5 of recipe) Calories: 300 15% Calories from Fat: 52Total Fat: 6 9% Saturated Fat: 1 4% Trans Fat: 0 Cholesterol:5 1% Sodium: 70 3% Total Carbohydrate: 54 18% Dietary Fiber:6 23% Sugars: 23 Protein: 12 23% Vitamin A: 317 6% Vitamin C:1 1% Calcium: 242 25% Iron: 3 15%

    Dietary Exchange: starch/bread:2; milk:1/2non-fat; fruit:1; fat:1/2

    Recipe and photograph provided courtesyof The Quaker Oats Company and the Grain Foods Foundation; throughECES, Inc., Electronic Color Editorial Services.

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