Ingredients
Scale
- 1 tablespoon Cream of Wheat
- 1/4 cup rolled oats
- 1 tablespoon chia seeds
- 1/2 teaspoon ground cinnamon
- Nonstick cooking spray (I like coconut oil cooking spray)
- 1/2 ripe pear, diced
- 2 tablespoons dried cranberries
- 1/3 cup water
- 1/3–1/2 cup milk of choice (almond, cashew, skim, whole…)
- Tiny pinch of salt
- 1 egg white
- 1 tablespoon peanut butter or almond butter
- 1 tablespoon preserves of choice
Instructions
- Place a small saucepan over medium heat and add cooking spray, pears, dried cranberries and cinnamon. Cook for 3-4 minutes or until pears start to soften. You may need to add a little more cooking spray as necessary as fruit is cooking. (Note, you can also use coconut oil or butter here too.) Once fruit has started to soften, add the chia seeds, oats, cream of wheat, water, milk and salt and reduce heat to low. Let oats cook over low heat, stirring occasionally, until mixture starts to thicken and oats soften. Add a little more milk if needed. The key is to keep the heat low here and not to cook too quickly. Oat mixture should be thickened and soft after about 5-7 minutes. At this time you’ll want to add the egg white in a slow stream and keep stirring continuously. After egg white is added, keep stirring for about 20 more seconds. I mix pretty vigorously here to kind of “whip” the oats and increase the volume even more.
- Pour into a bowl and top with preserves and peanut butter. The peanut butter will melt and spread as it sits on top of the hot oats.