Oatmeal breakfast topped with syrupy goodness
When I lived in London, for the last few months of my being there I re-discovered the greatness that is oatmeal. I hadn’t ate any of it in years and always saw it as something that didn’t look all that appetizing. I ended up really loving it and had it almost every single day for about three months. I first started out eating it with sugar and rice milk and then replaced the sugar with a spoon of jam. The other day my mom was filling me in on how healthy pure maple syrup is and suggested that I put it in my oatmeal so I tried it out. It was fantastic! My brother who hates oatmeal actually liked it and said he’d eat it again. It smelled delicious and tasted just as great. It was pretty sweet even with the limited amount of jam and maple syrup I added so this won’t be an every day thing, but I’ll for sure be eating this again and again.
Keep reading for the recipe…
About 1/2 cup of oatmeal or however much you think you’ll eat
About 1/2 cup of rice milk or just enough to cover oatmeal
1 tablespoon jam (any flavor, I use strawberry)
1-2 tablespoons pure maple syrup
About 1 teaspoon cinnamon
First put the oatmeal into a pan, turn the pan on hot, and pour in your milk. Mix in the jam. As soon as it starts to boil, turn off your stove (this may be tricky depending on the kind of stove you have, so just make sure your food will continue to heat a bit whether from the remaining heat of the stove or kept at a low temperature). The first time I cut in my banana right about now and put it in the oatmeal and the second time I put it in after; either way it tastes good and depends on your preference. Pour in the maple syrup. When the milk has almost completely been absorbed, take it off the stove so that you don’t burn it as oatmeal burns easily. Sprinkle your meal with as much cinnamon as you’d like and enjoy your very tasty and nutritious breakfast!