Here’s my quick and easy recipe for maple-cinnamon oatmeal. I use this as a base for many of Audrey’s breakfasts and always have a batch on hand. It lasts for 3-4 days in the fridge or a few months in the freezer. I buy bob’s red mill quick cooking oats and keep it in an airtight container in the fridge. I grind the oats as needed, which keeps it fresh and helps prevent it from going rancid. This recipe is best when topped with in-season fruits, such as roasted apples and pears in winter or pureed/chopped berries, plums and peaches right now. Audrey’s favorite? A mashed banana mixed in, anytime of year….
6 months + up
Makes 6 (2oz.) servings
1/2 cup quick cooking whole oats (use certified gluten-free if necessary)
1 & 1/2 cups water
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Grind oats in a food processor until a fine powder consistency. In a small saucepan, bring water to a boil over medium-high heat. Slowly whisk in oats, stirring constantly, until thickened, about 1 minute. Stir in maple syrup, vanilla, and cinnamon. Let cool and serve. Store in fridge for 3-4 days or up to 3 months in the freezer. When reheating from the fridge or freezer make sure to add a bit more liquid – water, milk, breastmilk, rice milk, etc….
I store the oatmeal in the freezer in these great 1 oz. trays.
* You could also use old fashioned rolled oats instead of quick cooking…if so, just whisk and stir for 10 minutes instead.