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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (445g) Recipe makes 2 servings The following items or measurements are not included below: 1 tablespoon candied ginger |
||
| Calories 272 | ||
| Calories from Fat 65 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.3g | 11% | |
| Saturated Fat 0.8g | 4% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 114mg | 4% | |
| Potassium 354mg | 10% | |
| Total Carbohydrate 46.2g | 15% | |
| Dietary Fiber 7.0g | 28% | |
| Sugars 14.0g | ||
| Protein 8.9g | 17% | |
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This recipe comes from 'The Enchanted Kitchen' column in SageWomen. This one really makes getting out of bed easier on a cold morning.
SERVES 2
Ingredients
- 2 cups water
- 1 pinch salt
- 1 cup rolled oat
- 1 medium apple (cored and chopped into 1/4 in cubes)
- 2 tablespoons raisins
- 1 tablespoon minced candied ginger
- 1 pinch pumpkin pie spice
- 1/8 cup toasted chopped almonds
To Top
- maple syrup (or substitute brown rice syrup)
- milk, half and half,soy or rice milk
Directions
1
In a medium saucepan, bring the water and salt to boil, then add the oats, apple, rasin and pumpkin pie spice.2
Cook over medium heat, stirring frequently, until the oats are soft (approx. 10 minutes) Stir in the almonds.3
To serve,divide between two large bowls.4
Sweeten with syrup and top with milk.
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- Course > Breakfast > Granola & Porridge
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Fruit > Apples
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Occasion > Seasonal > Winter
Featured Reviews for This Recipe
From: Mandy from Oz
On Sep 11, 2007
I cut this down to serve one & used pecans in place of almonds, this was quite nice, the ginger was very subtle which is good as I'm not that keen on it. I didn't require any additional sweetner as the apples provided enough sweetness for me.
From: PaulaG
On Oct 29, 2006
I have made this twice now. The first time I halved the recipe for DH and then this morning both of us enjoyed it for breakfast. I used more than a pinch of pumpkin pie spice and dried cranberries in place of the raisins. This was topped off with milk and maple syrup. This is a definate keeper.
From: justcallmetoni
On Nov 19, 2005
I've enjoyed oatmeal with all of these additions, but never in this particular combination. I used a golden delicious apple and golden raisins as that was what I had on hand. Wasn't sure what to do with the ginger so on the top it went along with a dollop of yogurt. The pie spice and ginger were quite nice together and livened up the apples quite a bit. Will certainly be keeping this one in my morning oatmeal rotation. Thanks.
From: ladypit
On Jan 28, 2005
OK was taken by surprise today and instead of the rain called for we got lots of snow! After playing outside making snowmen for an hour I was ready for something warm and filling. Yum. I used quick cooking oats so mine was done much sooner then 10 minutes (but I knew that going into it). I used a snack size box of raisins (just a tad more then called for), and 3/4 of a huge fuji apple. I was out of pumpkin pie spice so I approximated with some cinnamon, ginger, and all spice. I topped mine with ground almonds (all I had), about 1 tbsp. I did not put any sweetner on top, really didn't think it needed any. I would say this is about a 4.5 for taste for me but what has put the rating over the top is the fact that my picky 5 year old oatmeal hater asked for some! And then, as he was eating it, said "this stuff is awesome!" That deserves 10 stars! Next time I may reduce the amount of candied ginger a smidge. But a wonderful way to eat oatmeal! Thanks!
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