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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My family really enjoyed this oatmeal. When I made this recipe I made a few adjustments. I halved the recipe. I did used frozen strawberries which I cut in chunks. I used Splenda brown sugar substitute. When cooking my milk/water mix it seemed to curdle. I also took some advise of a reviewer and added the strawberries to the milk and water. This seemed to make the mix curdle alot worse. I added my sour cream directly to hot mixture. I got this recipe from Pinching Your Pennies. Ingredients:
2 cups quick-cooking oats |
1 pint strawberry (thawed if frozen) |
1 3/4 cups milk |
1 3/4 cups water |
4 tablespoons sour cream |
2 -3 tablespoons brown sugar |
1/4 teaspoon salt |
Directions:
1. Prepare strawberries. The should be hulled and thinly sliced.
2. In a medium bowl, combine strawberries and brown sugar and gently stir until all strawberries have sugar on them. Set aside.
3. In a medium saucepan over medium heat, bring water and milk and salt to a boil. Immediately add the oats and reduce heat to medium. Stirring occasionally, allow to cool 5 to 6 minutes to desired texture.
4. Fill four serving bowls wil oatmeal, leaving room for the topping. Spoon 1 Tablespoon of sour cream on each bowl followed by 1/4 of the strawberries.
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