“We love homemade oatmeal, and this comforting breakfast dish tastes more like dessert. It’s good for you, too,” Lesley Robeson writes from Warren, Pennsylvania.
- 1-3/4 cups 2% milk
- 1 cup quick-cooking oats
- 1/8 teaspoon salt
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 3/4 cup fresh or frozen unsweetened blueberries, thawed
- In a small saucepan, bring milk to a boil. Stir in oats and salt. Cook over medium heat for 1-2 minutes or until thickened, stirring occasionally. Stir in brown sugar and cinnamon. Divide between two serving bowls; top with blueberries. Yield: 2 servings.
Originally published as Blueberry Oatmeal in Cooking for 2 Summer 2008, p59
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