Last Updated on April 15, 2022 by Karen
Another round of snow, slush, and ice! This morning, we woke up a treacherous mix of snow, sleet, and freezing rain coming down faster than the plowing operations going on. Things got a wee bit messy around here. Normally, it takes me about twenty minutes to walk to work. Today, after waiting for fifteen minutes for the crosstown buses and not a single one was in sight, I braved the icy sidewalks and the deep slush pools in practically every corner of the city, and managed to get to work in forty minutes.
On a different note, I have been making these hot multigrain oatmeal to fuel the start of my morning – plus my morning walk – and to keep me going until lunchtime.
The oatmeal is nutritious, wholesome, and hearty. The blend of nutty, fiber-rich grains (oats, barley, wheat germ, and flax seeds), lightly sweetened with brown sugar, makes it a filling option for breakfast. You can top it with nuts and fresh or dried fruits for variety of textures and flavors.
I tried the microwave method several times and it failed every time, so I resorted to making oatmeal on the stovetop. Do you make it on the stovetop or in the microwave? If you use the microwave method, what is the trick for not getting the liquid to spill over?
Multigrain Cinnamon Brown Sugar Oatmeal
Ingredients
- 3 1/4 cups water
- 1/2 cup old-fashioned oats
- 1/2 cup quick-cooking barley
- 1/4 cup wheat germ
- 1 tbsp flax seeds
- 1/4 tsp salt
- 2-3 tbsps brown sugar to taste
- 1/4 teaspoon ground cinnamon
- Fruits and nuts such as banana slices, chopped walnuts, dried cranberries, optional
Instructions
- In a medium saucepan, bring water to a boil. Add oats, barley, wheat germ, flax seeds, and salt. Reduce to a steady simmer and cook, stirring occasionally, until the grains are tender, about 10 to 12 minutes. Stir in brown sugar and cinnamon. Top with fruits and nuts, if desired.
