Breakfast Oatmeal
Oatmeal has been Asher's breakfast mainstay from the beginning. I make 1 cup of oatmeal (which then makes about 2 cups cooked) that I keep in the refrigerator and it lasts about a week. Every day I spoon out some and serve warm with fruit puree, fresh cut fruit and plain yogurt.
The oatmeal I make is 3/4 cup rolled oats and 1/4 cup barley. When cooking, I usually add a little clove, allspice and a lot of cinnamon.
The puree can be anything, but as of July '09 ours has: raspberries, blueberries, strawberries, mango, peach, plum and apple. I make tons and freeze in portions.
The recipe:
The oatmeal I make is 3/4 cup rolled oats and 1/4 cup barley. When cooking, I usually add a little clove, allspice and a lot of cinnamon.
The puree can be anything, but as of July '09 ours has: raspberries, blueberries, strawberries, mango, peach, plum and apple. I make tons and freeze in portions.
The recipe:
- spoon out about 2-2 1/2 tablespoons of oatmeal and place in a pan (we don't have a microwave...but, you could place it all in a micro too)
- add some puree and warm.
- place some some fresh fruit in a bowl...I usually add strawberries, bananas and avocado. I smash it or cut in it into small cubes...but you can do what ever you want.
- stir in the oatmeal and top off with about a 1/4 a cup of plain yogurt.
- some times, I also add a egg yolk.
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