Breakfast is ready with oatmeal for the night Food

AT NIGHT Oatmeal

Served 4

3 cups plus 1 cup water

1 cup oat chopped steel

¼ teaspoon of salt

½ cups of raisins

3 tablespoons packed brown sugar

1 tablespoon butter

¼ teaspoon of cinnamon

In a large saucepan, boil 3 cups of water over high heat. Turn off the heat and set the pan to cool. Stir in oats and salt.

Cover the pan with a lid and leave overnight.

In the morning, stir the remaining 1 cup of water in a saucepan with the oats and bring to a boil over medium heat. Reduce heat to medium and cook, stirring occasionally, until mixture is creamy and oats are soft but chewy, 4 to 6 minutes.

Turn off the heat and set the pan to cool. Mix raisins, sugar, butter and cinnamon. Cover and leave for 5 minutes. Serve.

If you don’t like raisins and cinnamon, try these fun flavor combinations.

Oatmeal with banana and brown sugar: use 2 sliced ​​ripe bananas instead of raisins. Leave the cinnamon.

Blueberries and almond flakes: use ½ cups of blueberries instead of raisins. Use 2 tablespoons of almond oil instead of butter and cinnamon. Add ½ cups of chopped almonds to the oatmeal along with the blueberries.

Roasted Coconut Oatmeal: Use 1 cup of canned coconut milk instead of water. Use ½ cups of toasted unsweetened coconut instead of raisins. Leave the oil and cinnamon.

Nutrition information per serving: 270 calories.

Test Cuisine of America

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