Some rainy summer days just don’t get any better than a frothy cappuccino with cinnamon sprinkled on top. THANK YOU PEETS!
While the hubby is off in Canada sometimes I get a wild streak…If you call baking my breakfast wild that is. So this morning I made my hot cereal the normal way, but then I did something out of the ordinary. I added almond milk and baked it! It was soooooo delicious. You’ll have to try it to know what I mean, it was like an oatmeal cookie for breakfast!
40 g Country Choice Organic Hot Cereal
1 C water
1/2 C almond milk
1 T raisins
1 T slivered almonds
cinnamon and sweetener to taste
Directions: Make hot cereal the way you would normally make it. I use the rice cooker, taking the cereal and water and dumping it in the pot and pushing ‘start’. Easy.
After it’s done cooking, put in a ramekin with almond milk, raisins and any sweetener you would like.
Bake at 350 degrees for 30-45 minutes or until a light crust develops on top. Let cool and dig in!
mOMent: What wild streak will you allow to come over you today?