 |
Prep Time: 3 Minutes Cook Time: 8 Minutes |
Ready In: 11 Minutes Servings: 7 |
|
This is a tasty recipe I found and adapted from the Busy People's Low-Fat Cookbook by Dawn Hall. It is 4 points if prepared as directed. If you use Splenda the recipe would be 3 points. Ingredients:
6 cups water |
1/4 teaspoon salt (optional) |
3 cups old fashioned oats |
1 teaspoon almond extract |
1 (21 ounce) can light cherry pie filling |
3/4 cup powdered sugar (i prefer using individual packets of splenda in each individual serving) |
Directions:
1. Bring the water and salt to a boil on high heat in a Dutch oven.
2. Add the oats.
3. Reduce the heat to medium, keep the oats boiling for 5 minutes, stirring occasionally.
4. Remove from heat.
5. Add the remaining ingredients plus the powdered sugar if preferred.
6. Stir until well mixed.
7. Cover and let sit for 2 minutes longer.
8. Serve while hot.
9. This will also keep in the refrigerator to be reheated for additional breakfasts.
10. The leftovers could also be used in a bread pudding.
|
|