Vegetarian Times Issue: January 1, 2007 p.69
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This filling breakfast was inspired by Mexican-style oatmeal, which is slow-cooked with cinnamon, whole milk and lots of sugar. Our version uses a little soymilk for a creamy texture.
1. Combine all ingredients with 1 1/2 cups water in large saucepan. Bring to a boil, reduce heat to low, and simmer 5 minutes, or until thick and creamy. Serve immediately.
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Serves 4
Per SERVING:
| Calories | 203 |
| Protein | 5g |
| Total Fat | 2g |
| Carbs | 44g |
| Sodium | 10mg |
| Fiber | 3g |
| Sugar | 25g |
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Looks really good. The pics look like blueberries not raisins. I will try this
Yum! I immediately went downstairs and made this for breakfast and it's truly delicious and filling. I substituted blueberries for the raisins, and loved every bite!