Whiskied Jungle Oats
Recipe: #9028
April 15, 2013
Categories: Breakfast, Oats, African, 5-Minute Prep, Brunch, Fathers Day, Game/Sports Day Mothers Day, Gluten-Free, Vegetarian, Make it from scratch, more
"From: The Africa Kitchen by Josie Stow and Jan Baldwin. I changed this to use vanilla extract because otherwise you would have to make your own vanilla brown sugar. This also says in Africa they top the oatmeal with Amarula fruit cream liqueur instead of the whisky and vanilla brown sugar."
Original is 2 servings
Ingredients
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- Choice of topping 1:
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- Choice of topping 2:
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Nutritional
- Serving Size: 1 (523.2 g)
- Calories 811.2
- Total Fat - 22.4 g
- Saturated Fat - 10.3 g
- Cholesterol - 55.1 mg
- Sodium - 963.7 mg
- Total Carbohydrate - 126.7 g
- Dietary Fiber - 8.4 g
- Sugars - 65.5 g
- Protein - 27.9 g
- Calcium - 540.1 mg
- Iron - 4.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Bring milk to a boil.
Step 2
Whisk in rolled oats and cook for 3-5 minutes until thick. *If you prefer your oatmeal thinner, gradually add more hot milk until the desired consistency is achieved.
Step 3
Spoon into individual serving bowls, place a large dollop of cream in the center of each one.
Step 4
Topping 1: Sprinkle with the brown sugar. Mix vanilla with whiskey if using and drizzle over the top.
Step 5
Topping 2: Drizzle Amarula over the top.
Tips
No special items needed.
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