Low-Fat Berry Almond Crumble Oatmeal
rec.food.recipes/Dancer (2000)

Topping:
1/2 cup Quaker oats (quick or old fashioned, uncooked)
1/4 cup sliced almonds
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon

Oatmeal:
3 cups fat-free milk or lowfat soy drink
1= teaspoons ground cinnamon
1/4 teaspoon salt (optional)
2 cups Quaker oats (quick or old fashioned, uncooked)
1 cup frozen (do not thaw) or canned (drained) blueberries

For topping, combine oats and almonds in medium skillet. Cook over medium-low heat 4 to 6 minutes, stirring occasionally, until both are lightly browned. Cool completely. In small bowl, combine brown sugar and cinnamon. Add oat mixture; mix well.

For oatmeal, bring milk, cinnamon and salt to a boil in medium saucepan; stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, or 5 minutes for old fashioned oats, stirring occasionally. Gently stir in blueberries. Continue cooking, until blueberries are heated through and most of liquid is absorbed, about 1 minute. Spoon oatmeal into five cereal bowls. Sprinkle topping over oatmeal.

Makes 5 servings.
Calories 370 Fat 7 g Fiber 2 g.

Notes: To toast oats and almonds in microwave oven, combine oats and almonds in glass pie plate. Heat on high 2 to 4 minutes or until light golden brown, stirring every minute. Cool completely. Proceed as directed above.

To toast oats and almonds in the oven, heat oven to 350 degrees. Place oats in shallow baking pan. Bake 5 minutes, stirring once. Add almonds and continue baking 5 minutes, stirring occasionally, until oats and almonds are golden brown. Cool completely. Proceed as directed above.