Makes 4 servings, 5 1/2 ounces of milk per serving
Cooking oats with milk versus water adds 3 essential nutrients – vitamin A, vitamin B12 vitamin D – otherwise missing. Not to mention a rich, creamy taste that water just can’t match.
|2 3/4 cups||lowfat chocolate milk|
|1 1/3 cups||old-fashioned rolled oats|
|1/4 tsp||ground cinnamon|
|1/4 tsp||vanilla extract|
|1||small banana, peeled and cut into small chunks (3 oz.)|
Bring 2 1/4 cups chocolate milk and the salt to a gentle boil in medium saucepan. Stir in dried oats and cinnamon. Reduce heat. Gently boil, uncovered, over medium heat for 5 minutes, stirring occasionally. Remove from heat; let stand for 2 to 3 minutes to slightly absorb excess milk in mixture, stirring occasionally. To serve, stir in vanilla, then gently stir in banana. Spoon oatmeal into bowls. Pour 2 tablespoons remaining chocolate milk over each serving. Start to finish time: 15 minutes
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