I used to be all about skipping breakfast. But now that I’m older and wiser…
Eating breakfast is a healthy habit to get into. Any health organization or magazine will tell you that. I know, I KNOW: you’re always in a rush to get ready, get the kids to school, get to work, blah, blah, blah. But this IS Flipped-Out Food, where there are easy strategies to getting food on the table EVEN WHEN YOU’RE BUSY.
Take, for example, this easy, 10-minute oatmeal. I like rolled oats from Bob’s Red Mill (no kickbacks or sponsorship, I’m just a fan-girl). It’s 1 part oats to 2 parts liquid, a pinch of salt, covered over medium-low heat for 10 minutes. Boom. Your oatmeal can be done by the time you get out of the shower. I use a non-stick saucepan to make cleanup easier, since oatmeal can solidify into glue if the pan sits too long.
The recipe below will make one serving, but it’s VERY easy to double and treble as needed. I use half water and half skim milk: if the oatmeal is too thick at the end of cooking time, just splash in a bit of extra milk. I like to top my oats with some chopped nuts (pecans in the picture above) and a sprinkle of cinnamon and Splenda.
You’ll want to experiment with this once or twice to get a feel for the correct “set it and forget it” heat level for your stove. Mine falls halfway between the lowest setting and the next one up. You want a low simmer, no vigorous bubbling.
And there you go. Breakfast. No excuses.
For more meal inspiration from your pantry, check out Easy Pantry Meals – Living Out of Your Pantry (and refrigerator and freezer).
- 1/2 cup rolled oats
- 1/2 cup skim milk
- 1/2 cup water
- pinch of salt
- Combine all ingredients in a saucepan over medium-high heat.
- Bring almost to a boil, then reduce heat to medium-low and cover. Let simmer for 10 minutes.
- Serve with your favorite toppings.