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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (156g) Recipe makes 1 servings The following items or measurements are not included below: lemon curd |
||
| Calories 154 | ||
| Calories from Fat 18 | (11%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.0g | 3% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 2mg | 0% | |
| Sodium 73mg | 3% | |
| Potassium 318mg | 9% | |
| Total Carbohydrate 24.9g | 8% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 0.4g | ||
| Protein 9.2g | 18% | |
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The Original Lemon Curd Oatmeal
By: ~Jen~
Jun 6, 2008
Lemon curd is a spread made of beaten egg yolks, sugar and lemon juice. There are recipes here on Zaar, and it's also available in most grocery stores in the aisle with the jams and jellies. I had some leftover and thought I'd find a quick oatmeal recipe using it here, and discovered there was none - thus, I'm calling this the original! It's a nice change from your regular morning oatmeal; the lemon flavor is subtle and even the tiny amount of eggs makes the texture more souffle-like. YUM! Fresh raspberries or blueberries and/or sliced almonds or chopped walnuts are good alternative toppings to the crumbled gingersnap.
SERVES 1
Ingredients
- 1/3 cup quick oat
- 1/2 cup skim milk or light vanilla soymilk
- 1-1 1/2 tablespoon lemon curd (depending how lemony you want it!)
- 1 gingersnap cookie (optional)
Directions
1
Combine all ingredients in a bowl, except gingersnap.2
Microwave for one minute and then stir.3
Microwave for an additional 30 seconds.4
Break gingersnap over the top, in tiny pieces.5
Serve with extra milk or cream if desired.
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- Course > Breakfast > Granola & Porridge
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Eggs/Dairy
- Cuisine > European > Western > English
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Equipment > Microwave
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Hot
- Occasion > Taste/Mood > Romantic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Brooke the Cook in WI
On Jul 5, 2008
Never in my life have I even thought of lemony oatmeal... don't know why not, cuz it was great! I used nearly 2T of lemon curd (that's what I had leftover from something else) and water in place of milk and it ended up lightly lemon flavored. I think I might add a little lemon zest if I wanted a more pronounced lemon flavor. I topped it with fresh strawberries. Super easy, too! Made for ZWT4.
From: Maito
On Jun 14, 2008
This is an innovative idea, as well as yummy! I added the higher amount of lemon curd, as we are lemon lovers. We tried different bowls with different toppings — the gingersnaps, as well as raspberries, blueberries, sliced almonds, and walnuts. We liked it topped with the nuts the best, though the raspberries and nuts together also made a nice combination. If you are a big eater, you might want to make 50 percent more than the recipe calls for. The amount of liquid and cooking time produced the perfect consistency for this oatmeal. Thanks for the great idea and recipe!
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