Yield: 4 servings
|3 cups||Cold water|
|2½ cup||Regular rolled oats|
|¼ cup||Orange juice|
|¼ cup||Pure maple syrup|
|4 tablespoons||Chopped walnuts or pecans; (optional)|
|\N \N||OR almonds|
MAKES 4 SERVINGS VEGAN
A little orange juice and pure maple syrup turn ordinary oatmeal into something special. If your mornings are rushed, combine the cereal ingredients the night before and refrigerate. In the morning, put the cereal on to cook while you dress. Double the recipe so you end up with enough oatmeal for Wednesday's breakfast and refrigerate the extra servings in a covered loaf pan so it can be sliced the next morning.
In medium saucepan, combine all ingredients except maple syrup and nuts.
Cover and bring to a boil, then reduce heat to low and simmer until oats are tender, 3 to 5 minutes. Stir in maple syrup and serve with a sprinkling of nuts. Makes 4 servings.
PER 1-CUP SERVING: 325 CAL.; 9G PROT.; 4G TOTAL FAT (1G SAT. FAT); 66G CARB.; 0 CHOL.; 154MG SOD.; 8G FIBER.
Orange-Maple Oatmeal "Pancakes" with Banana Slices: Slice leftover oatmeal from the day before and fry in lightly oiled nonstick skillet. (Use pancake flipper to cut down through the loaf of refrigerated oatmeal and lift out each slice.) Fry both sides until golden brown. Top each serving of 2 slices with 'A sliced banana and 1 tablespoon chopped nuts and maple syrup if desired. Makes 4 servings.
Converted by MC_Buster.
By Kathleen <schuller@...> on Apr 15, 1999.
Recipe by: Vegetarian Times Magazine, April 1997, page 55 Converted by MM_Buster v2.0l.