If you’re looking for a sweet and filling breakfast then look no further than this cinnamon and raisin filled oatmeal topped with a creamy maple whipped ricotta. Oatmeal is packed with health benefits and mixing in other ingredients will satisfy any sweets craving. The baby flake oats will give your breakfast a finer texture, but any oats will do for this recipe.
Have I mentioned that I accidentally bought five pounds of oats? I wanted to stock up my pantry with some essentials from Kauffman’s Fruit Farm and didn’t realize how good the price for the oats was. Imagine my surprise when I opened the box to find half of it was filled with oats. For those of you who are thinking that five pounds does not seem like a lot, check out the picture I took. The measuring cup is only half a cup of those oats.
So, what’s your favorite recipe using oats? I am going to need a lot of them to use up the whole bag. On the plus side, oats will stay good in the pantry for a long, long time.
Now, if you’re in the area, you have got to try the Caputo Brothers Creamery’s ricotta cheese. It’s soft and custardy and nothing like any ricotta you have purchased from the store. I was surprised at how thick it is, but whisking it with the maple syrup gave it a nice creamy consistency and sweet taste.
- ½ cup oats
- 1 cup milk
- 1 tsp vanilla
- ¼ cup raisins
- 1 tsp cinnamon
- ⅓ cup ricotta
- 2 Tbsp maple syrup
- In a small pan, bring the milk and vanilla to a boil. Stir in the oats and reduce heat to low. Simmer for 5 minutes.
- Stir in the raisins and cinnamon.
- In a small bowl, whisk the ricotta and maple syrup until smooth and creamy. Top on the oatmeal.