Breakfast is always my laziest meal of the day. More often than not I won’t spend more than 5 minutes getting it ready and spend another 5 eating it.
When I had to go without a microwave for a couple weeks last month it forced me out of my instant-microwaved oatmeal rut. Even still most mornings I spent 5 minutes cooking plain oatmeal while throwing on shoes and packing lunch. But some mornings I played around and made more delicious bowls using flavors and spices.
If you grew up enjoying Quakers instant oatmeal pouches, then you’ll love this. The taste and feel is the same, but making it yourself adds a special satisfaction and makes the whole bowl more hearty. You can use instant oats instead of thick-cut, just reduce the water accordingly and cook for less time.
Gluten-Free Brown Sugar & Cinnamon Oatmeal
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients(Makes 1 serving):
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1/2 cup thick-cut gluten-free rolled oats
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2 heaping Tablespoons dark brown sugar
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1/4 teaspoon cinnamon
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pinch of salt
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2/3 cup water
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1/2 Tablespoon butter
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Brown sugar for garnish
Method:
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Combine the oats, sugar, cinnamon, salt, and water in a pot and stir gently.
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Bring the water to a slight boil. Stir constantly so that the bottom doesn’t burn.
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Keep stirring until the oats are cooked and stick will stick to your spoon.
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Add in the butter and stir until it has completely melted.
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Move to a bowl and garnish with extra brown sugar before serving.
