Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
"I love breakfast almost more than I love dessert. I was inspired to experiment with oatmeal after visiting one of my favorite breakfast places. I vary the recipe a little almost every time I make it, using whatever fresh fruit is in season. It always tastes 'de-lish' - thus, the name. I like organic oats because they keep their shape and taste better, but regular oats will do". - Sonja Elias, Minneapolis, Minnesota
Ingredients[]
- 3/4 cup water
- 3/4 cup apple cider
- 1 cup organic rolled oats
- 1/2 teaspoon salt
- 1/2 cup diced pear
- 1/4 cup sweetened dried cranberries
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1/4 cup chopped pecans, toasted
- 1/4 cup fat-free milk
Directions[]
- Bring water and apple cider to a boil in a large saucepan.
- Stir in oats and salt; reduce heat to low, and cook 3 minutes, stirring occasionally.
- Add pear, cranberries, cinnamon, and vanilla, stirring gently to combine; cook 3 minutes or until oats are tender.
- Stir in pecans and milk.
Yield: 3 servings (serving size: about 3/4 cup)