Fruity Oatmeal with Ginger Cream
This is a creamy, elegant treat for breakfast! I recently found the recipe in an older Taste of Home issue and made it over a bit to cut calories and preparation. It is still heavenly! Serves two, and can be easily doubled for a family.
Ginger Cream:
1/4 cup half and half, milk, Silk, or Almond Breeze
sprinkle of ginger
sprinkle of cinnamon
sprinkle of nutmeg
1 1/2 Tbsp. real maple syrup
Simmer for a few minutes to blend flavors in small saucepan or microwave.
Fruity Oatmeal:
2 cups water
1 cups old fashioned oats
2 Tbsp. chopped dried apricots
2 Tbsp. dried cherries, chopped
1/2 tsp. salt
1 Tbsp butter
1/2 cup fresh or frozen unsweetened raspberries, thawed
2 Tbsp. brown sugar
Bring water to boil. Add oats, dried fruit, and salt; cook for 5 minutes. Remove from heat and stir in 2 Tbsp. of ginger cream. Cover and let sit for 2 minutes or so. Butter 2 10 oz. ramekins and put berries on bottom. (When I don’t have berries I spread 1 Tbsp. raspberry jam over the bottom.) Spoon oatmeal over top and sprinkle with brown sugar. Broil 4-6 inches from heat for 7-9 minutes, or till sugar is caramelized. Serve with remaining ginger cream.
