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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 486.7
  • Total Fat: 17.7 g
  • Cholesterol: 424.0 mg
  • Sodium: 907.2 mg
  • Total Carbs: 68.3 g
  • Dietary Fiber: 6.5 g
  • Protein: 19.7 g

View full nutritional breakdown of Batchcooked Cherry Almond Oatmeal & Boiled Eggs for Singles calories by ingredient
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Batchcooked Cherry Almond Oatmeal & Boiled Eggs for Singles



Introduction

I'm single & have trouble eating breakfast, but I do feel better when I eat a big, hot breakfast. However I don't like to cook it from scratch every morning (let's be realistic: that's NOT gonna happen). I made this recipe to suit my own requirements and preferences for Nutrition Tracker. I don't get hungry before lunch and have NO temptations to snack when I eat this breakfast (perfect for the No S Diet). I'm single & have trouble eating breakfast, but I do feel better when I eat a big, hot breakfast. However I don't like to cook it from scratch every morning (let's be realistic: that's NOT gonna happen). I made this recipe to suit my own requirements and preferences for Nutrition Tracker. I don't get hungry before lunch and have NO temptations to snack when I eat this breakfast (perfect for the No S Diet).
Number of Servings: 3

Ingredients

    6 Large Eggs

    For the Oatmeal:
    1.5 cups oats - old fashioned rolled oats are lower glycemic than other types and only take 10 mins; do not use fast, quick, instant, etc.
    4 cups water
    1/3 cup dried tart cherries
    2 teaspoons ground cinnamon

    1/4 cup slivered almonds - reserved
    1 tablespoon pure vanilla extract - reserved
    1/4 cup brown sugar - reserved

Directions

When the eggs come to a full rolling boil, set a timer for 6 mins if you like them hardboiled. When the timer goes off, shell two and put the other four in a cold water bath, so the yolks don't turn green.

Cook oatmeal, water, cherries and cinnamon, with lid on, stirring occasionally.

While the eggs and oatmeal are cooking, get out 3 containers with lids that hold 2 cups each. Get out the vanilla, almonds, & sweetener of your choice, I use organic brown sugar but am going to try demera, rapadura, etc when my brown sugar runs out.

Spoon the finished oatmeal evenly into three containers. If you kept the lid on during cooking this equals 1 1/3 cups cooked oatmeal in each. To the one you're going to eat this morning, stir in 1 tablespoon sliced almonds and 1 teaspoon vanilla. Add 1 tablespoon brown sugar on top. Serve with 2 boiled eggs on the side. Add salt & pepper to taste on the eggs - I use the healing herb, cayenne, instead of black pepper, and sea salt instead of sodium chloride.

Leave the other 2 containers out on the counter while you eat breakfast, to cool; then snap on the lids and refrigerate the oatmeal & eggs for another morning later in the week if you're single. Simply double or triple if you have a larger family.

This recipe makes 3 servings,
1 1/3 Cups Oatmeal and 2 Boiled Eggs per each serving.

Number of Servings: 3







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