Batchcooked Cherry Almond Oatmeal & Boiled Eggs for Singles
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Eggs:6 largesalt & pepper to tasteOatmeal:1.5 cups oats - old fashioned rolled oats are lower glycemic than other types & only take 10 mins; so I do not use fast, quick, instant, etc.4 cups water1/3 cup dried tart cherries2 teaspoons ground cinnamon1/4 cup slivered almonds - reserved1 tablespoon pure vanilla extract - reserved1/4 cup brown sugar - reserved
When the eggs come to a full rolling boil, set a timer for 6 mins if you like them hardboiled like I do, or less time for your preference. When the timer goes off, shell two & put the other four in cold water, so the yolks don't turn green.
Cook oatmeal, water, cherries & cinnamon, with lid on, stirring occasionally.
While the eggs & oatmeal are cooking, get out 3 containers with lids that hold 2 cups each. Get out the vanilla, almonds, & sweetener of your choice. Ellie Krieger's recipe uses cherry jam as the sweetener but I didn't have any; try molasses, it's a great source of potassium.
Spoon the finished oatmeal evenly into three containers (1 1/3 cups each if you kept the lid on during cooking ). To the one you're going to eat this morning, stir in 1 tablespoon sliced almonds & 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, & sea salt.
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 two other mornings later in the week if you're single. Simply double or triple if you have a larger family.
1 1/3 Cups Oatmeal and 2 Boiled Eggs Per Each Serving
Number of Servings: 3
Recipe submitted by SparkPeople user CAROLS_JOURNEY.
Cook oatmeal, water, cherries & cinnamon, with lid on, stirring occasionally.
While the eggs & oatmeal are cooking, get out 3 containers with lids that hold 2 cups each. Get out the vanilla, almonds, & sweetener of your choice. Ellie Krieger's recipe uses cherry jam as the sweetener but I didn't have any; try molasses, it's a great source of potassium.
Spoon the finished oatmeal evenly into three containers (1 1/3 cups each if you kept the lid on during cooking ). To the one you're going to eat this morning, stir in 1 tablespoon sliced almonds & 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, & sea salt.
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 two other mornings later in the week if you're single. Simply double or triple if you have a larger family.
1 1/3 Cups Oatmeal and 2 Boiled Eggs Per Each Serving
Number of Servings: 3
Recipe submitted by SparkPeople user CAROLS_JOURNEY.
Nutritional Info Amount Per Serving
- Calories: 471.8
- Total Fat: 17.7 g
- Cholesterol: 424.0 mg
- Sodium: 132.2 mg
- Total Carbs: 68.4 g
- Dietary Fiber: 6.5 g
- Protein: 19.7 g
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