Ingredients:
1 1/4 Cups Of Canned Chopped Skinless Peaches In Syrup
2 Cups Of Raw Quaker Quick Oats
1 Eight Ounce Container Of Dannon Vanilla Yogurt
1/4 Teaspoon Of Freshly Ground Nutmeg
6 Tablespoons Of Firmly Packed Dark Brown Sugar
1 Teaspoon Of Freshly Ground Cinnamon
3 Cups Of Cold Fresh Nonfat Milk
1/2 Teaspoon Of Fine Ground Table Salt
1/4 Cup Of Natural Raw Toasted Wheat Germ
Information:
Serving Size 4
360 Calories Per Serving
8 Grams Of Fat
Preparation Instructions:
I would like to thank Eliza from Aleksandrow Kujawski Poland for sending us this Quaker peach cobbler oatmeal breakfast recipe. To get started, please take out a small mixing bowl, and then whisk together the natural raw toasted wheat germ, dark brown sugar, and half a teaspoon of freshly ground cinnamon. One this oatmeal topping mixture is evenly combined, set it aside. Next take out a boiling pot, and add into it the cold fresh nonfat milk, half a teaspoon of freshly ground cinnamon, fine ground table salt, and freshly ground nutmeg. Bring these contents to a boil over medium high heat, stirring continuously to prevent any burning from taking place. Once the contents reach a boil, stir in the raw Quaker quick oats. Next reduce the heat to medium, and cook the oats for five minutes, again stirring often. Once the five minute marker has been crossed, stir in the canned chopped skinless peaches in syrup, and let them cook for an additional minute. Your oatmeal is now done, so serve it in four separate cereal bowls, then top each bowl with the oatmeal topping you prepared earlier, and two ounces of vanilla yogurt. We hope you have enjoyed this delicious breakfast recipe, and would like to thank you for visiting.
