For me, rice pudding has always been one of the most comforting foods. My mom used to make a huge pot of it growing up when our milk was on the verge of spoiling. Since we've been at home and the weather has been cold, I've been turning to more comforting dishes. That was my inspiration for this custardy oatmeal pudding that's creamy, perfectly sweet and has way more protein than regular oatmeal, making it a more filling option for breakfast than regular rice pudding or a bowl of oatmeal. Breakfast Pudding with Apple Almond ToppingServes 6
For the pudding: 2 cups rolled oats 3.5 cups milk (low-fat is fine) ½ cup sugar 2 eggs For the topping: 2 small apples, diced ½ cup slivered almonds 1 tablespoon butter Directions:
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AuthorChristina is a Los Angeles-based writer, photographer and marketing maven. |